Go Back
–+ servings

Creamy Tomato Basil Penne Alla Vodka (Alcohol-Free)

Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 lb (16 oz) penne rigate pasta bronze-cut preferred
  • 3 tbsp extra virgin olive oil
  • 2 tbsp unsalted sweet cream butter
  • 1 medium shallot, finely minced
  • 4 cloves fresh garlic, finely grated or minced
  • 1/2 tsp crushed red pepper flakes or to taste
  • 4.5 oz (approx. 1/2 cup) double-concentrated tomato paste tube variety
  • 2 tbsp fresh lemon juice or apple cider vinegar + water culinary deglazer replacing vodka acidity
  • 1 cup heavy whipping cream room temperature
  • 1/2 cup starchy pasta cooking water reserved before draining
  • 3/4 cup Parmigiano-Reggiano cheese, freshly grated plus extra for serving
  • 1/4 cup fresh basil leaves torn or chiffonade
  • 1 tsp coarse kosher salt and freshly cracked black pepper to taste

Method
 

  1. Boil Pasta: Bring a large pot of generously salted water to a rolling boil. Cook penne rigate until 1 minute shy of al dente (around 9-10 minutes). Before draining, ladle out and reserve at least 3/4 cup of the starchy pasta water.
  2. Aromatics & Sizzle: In a large skillet or Dutch oven, heat olive oil and 1 tablespoon of butter over medium heat. Add minced shallots and cook for 3-4 minutes until translucent. Add minced garlic and crushed red pepper flakes, cooking for 60 seconds until fragrant.
  3. Caramelize Tomato Paste: Add tomato paste to the aromatics. Cook, stirring constantly with a wooden spoon for 4 to 5 minutes, until the paste darkens from bright red to deep rusty brick-red. This caramelization eliminates raw acidity and concentrates natural umami.
  4. Deglaze (Alcohol-Free Secret): Add the 2 tablespoons of fresh lemon juice or white grape juice reduction, stirring to release any fond stuck to the bottom of the pan for 30 seconds.
  5. Whisk in Cream: Pour in the heavy cream and whisk vigorously into the caramelized tomato paste. Lower heat to gentle simmer and let sauce bubble for 2-3 minutes until a glossy, vibrant orange-pink emulsion forms.
  6. Marry Pasta & Sauce: Pour drained hot pasta directly into the sauce. Pour in 1/4 to 1/2 cup of the reserved hot starchy pasta water along with the remaining tablespoon of cold butter.
  7. Melt Cheese & Glaze: Remove from heat. Gradually fold in freshly grated Parmigiano-Reggiano cheese and torn fresh basil leaves, tossing vigorously until the sauce clings luxuriously to every ridge of the penne.
  8. Plate & Garnish: Spoon into warm pasta bowls. Finish with an extra blizzard of freshly grated Parmesan, a pinch of chili flakes, cracked black pepper, and fresh basil sprigs.

Tried this recipe?

Let us know how it was!