Penne with Vodka Sauce

Yield: 6 servings | Total Time: 45 minutes

Ingredients:

• 2 Tbsp. olive oil

• 2 Tbsp. unsalted butter

• 10 cloves garlic, minced

• 1 cup finely chopped onion (about 1/2 medium onion)

• 1 28-ounce can whole packed tomatoes

• 1/2 cup vodka

• 1 cup whole milk

• 1 cup freshly ground parmesan or pecorino

• 1/2 tsp. salt (or more to taste)

• Freshly ground pepper to taste

• 1/2 tsp. dried oregano

• pinch red pepper flakes

• 1 pound penne

• 1/2 cup reserved pasta water

• Handful of fresh basil leaves, roughly chopped or torn for serving

Directions:

Add butter and olive oil to a large heavy bottom pot and heat on medium until butter has melted. Add garlic and onions and cook, stirring occasionally, until onions are translucent, about 5-10 minutes. Add tomatoes, vodka, dried oregano, salt and red pepper flakes and bring to a boil, then reduce to a low simmer. Cook for an additional 10 minutes, stirring occasionally, to allow alcohol to cook off and sauce to thicken.

Meanwhile, bring salted water to a boil in a large pot. Add a splash of olive oil to prevent pasta from sticking. Cook penne until al dente, stirring occasionally, 8-10 minutes. Drain pasta, making sure to reserve 1/2 cup of the pasta water.

Once sauce has thickened, reduce heat to medium low. Then add milk and cheese and continue to cook until well-combined and cheese has melted. Add pasta and reserved pasta water and cook and additional 3-5 minutes until pasta is well-coated. Adjust seasoning then serve, garnished with fresh basil.