Gabe's Penne alla Vodka

Ingredients

• 2 tablespoons Extra Virgin Olive Oil (cold‑pressed, extra‑virgin)
• 3 tablespoons Unsalted Butter (divided: 2 tbsp for sauté, 1 tbsp at end)
• 3 cloves Garlic (minced)
• 2 small Shallots (finely minced)
• 1 medium Sweet Onion (diced)
• 2 stalks Celery Stalks (diced)
• 0.5 cup Vodka (good quality, 80 proof)
• 0.5 teaspoon Salt (pinch, kosher or sea salt)
• 2 tablespoons Tomato Paste (Italian brand in tube, high quality)
• 1 cup Heavy Cream (full‑fat for richness)
• 1 teaspoon Granulated Sugar (balances acidity)
• 0.25 teaspoon Freshly Ground Black Pepper (to taste)
• 12 ounces Penne Pasta (dry, preferably bronze‑extruded)
• 0.5 cup Parmigiano-Reggiano Cheese (freshly grated)
• 2 tablespoons Fresh Parsley (chopped, flat‑leaf)
• 1 cup Reserved Pasta Water (saved from cooking penne)

Instructions

1. Sauté aromatics

   Heat the olive oil and 2 Tbsp butter over low heat in a large skillet. Add minced garlic and shallots and cook, stirring, for about 1 minute until fragrant.

   Time: PT1M

2. Add onion and celery

   Stir in the diced sweet onion and celery stalks. Cook, stirring occasionally, for 4–5 minutes over low heat until the vegetables soften and begin to caramelize slightly.

   Time: PT5M

3. Deglaze with vodka

   Pour in ½ cup vodka, increase the heat to medium‑high, and let it simmer. Reduce the mixture until the alcohol aroma disappears and the liquid is almost gone (about 3 minutes).

   Time: PT3M

4. Build the sauce base

   Stir in the tomato paste, heavy cream, a pinch of sugar, salt, and black pepper. Reduce the heat to low and let the sauce bubble gently for 5 minutes, allowing flavors to meld.

   Time: PT5M

5. Cook the pasta

   While the sauce simmers, bring a large pot of salted water to a rolling boil (212°F). Add the penne and cook al dente according to package directions, usually 11 minutes. Reserve 1 cup of the starchy pasta water before draining.

   Time: PT11M

   Temperature: 212°F

6. Combine pasta and sauce

   Add the drained penne to the skillet with the sauce. Toss together, adding reserved pasta water a little at a time until the sauce coats the pasta smoothly. Stir in the remaining 1 Tbsp butter and heat for 2 minutes.

   Time: PT2M

7. Finish with cheese and herbs

   Remove the pan from the heat. Sprinkle the grated Parmigiano‑Reggiano and chopped parsley over the pasta. Toss quickly so the cheese melts without cooking, preserving its flavor and texture.

   Time: PT1M

Nutrition Facts

Calories

460

Protein

15 g

Carbohydrates

55 g

Fat

18 g

Fiber

4 g