Vodka sauce has an additional layer of lushness and richness thanks to the cream, and a deepened flavor thanks to a bit of vodka. It's perfect with penne!
¾cupfinely grated Parmesan(plus extra for serving)
Freshly ground pepper (to taste)
Chopped parsley (for garnish)
Instructions
Bring a large pot of salted water to a boil over high heat. Cook the penne according to package directions, just until al dente, about 11 minutes.
Meanwhile, pulse the tomatoes in a food processor with their juice until fairly well chopped, but not totally smooth. You can also do this by hand; make sure to mix the juice back into the chopped tomatoes.
While the pasta is cooking, heat the oil in a large pot over medium heat. Add the onions and cook, stirring occasionally, until pale golden brown, about 5 minutes; turn the heat down if the onions seem to be browning too rapidly. Add the garlic and red pepper flakes and cook, stirring for 2 more minutes, allowing the garlic to become fragrant and golden, but not brown. Add the tomatoes and the vodka, season with salt and pepper, and bring to a simmer over medium heat. Simmer for 10 minutes, stirring occasionally.
Stir in the cream, oregano (if using), and 3/4 cup Parmesan. Adjust the seasonings as needed, and stir until it is hot throughout, just barely bubbling at the edges, and the cheese has completely melted into the sauce.
Drain the cooked pasta and return it to the pot. Pour in as much sauce as you like (you will likely have leftover sauce to use later in the week). Stir until the pasta is well-coated.
Transfer to a serving bowl and sprinkle with the chopped parsley. Pass additional Parmesan on the side for those who want it.
Notes
If you want a super smooth sauce, you can puree it with an immersion blender in the pot or in a food processor or blender. Make sure to work in batches if you use the blender or food processor as the hot sauce can cause the steam to pop off the lid, which could be dangerous.
Penne alla Vodka with Meat: For a meaty vodka sauce, all you have to do is add about 1/2 pound browned and drained ground beef, pork, or turkey at the end and allow it to heat through in the sauce.