Classic Penne Alla Vodka

It is finally September. Let's turn on our ovens, throw away the watermelon, and put alcohol in our food.

In reality, it's 85 degrees here in New England and I have put enough tequila in my grilled chicken marinades to knock a teetotaler off their feet. It's not fall yet, but in the cooking world, it's practically Christmas. We tend to get ahead of ourselves a little bit. Kind of like a child who picks out their Halloween costume in July. Penne alla Vodka certainly doesn't scream autumn but it is 100% comfort food; the food you need to cuddle on a crisp night. If you haven't cuddled a bowl of penne alla vodka, you're missing out. 

Saying that you don't like penne alla vodka is like saying you weren't jealous of the kids who had lunchables in second grade. It's impossible to not like a sauce comprised of tomatoes, vodka, and cream. Yes I said it. Cream. Most boast that they only prefer vodka sauce opposed to the traditional marinara.  They think their palettes are so sophisticated to pick up on the hints of fermented potato, when in reality they are just drawn to fat. We all are. In the words of our queen Julia, "If you are afraid of butter, use cream." Today I even put leftover half and half in my coffee and gagged at the thought of ever drinking it with 1% milk again. 

I needed to find out why we put vodka in sauce. Wine I get. Wine has a nice flavor. I don't think I've ever met anyone who has downed a shot of Smirnoff and thought it would be a nice compliment to a bolognese. Apparently, I wasn't the only one who had doubts about the enhancing elements of vodka. This serious eats article questions if the addition of vodka was just a ploy by the vodka manufacturers. Sounds like a movie. Apparently, when it comes down to it, vodka does enhance the sauce by adding a bite (we've all taken a shot that didn't agree with us) and overall balances out the sweetness of the ingredients. I can get with that. I'm all about adding "bite" to my cooking, sometimes to a fault. (I love vinegar). However, if you're a die hard alcoholic who hates to waste their booze only to be "cooked out" of something (I just read about these people online....), or maybe under the age of 21 but have a passion for cooking, you can rest assured that you can still recreate the same great taste.  Don't be intimated by the blending part. That would  steer me away from a recipe too. If you want restaurant style silky smooth sauce, blend it. If you want delicious sauce, with the same flavor and less work, don't blend it.

16 oz penne pasta
1/2 cup pasta water reserved
2 tbs butter
1 medium onion finely diced
3 cloves garlic minced
1/2 tsp red pepper flakes
3 tbsp tomato paste
1 28 oz can Italian tomatoes whole (San Marzano if possible)
1/4 cup vodka
1 cup heavy cream or half and half
3/4 cup parmesan cheese
salt and pepper to taste
fresh basil or parsley to taste

Cook pasta in salted water according to box directions. Meanwhile make the sauce. Heat butter in a skillet over medium high heat. Cook onions for 2 - 3 minutes until soft. Add in garlic and cook for 30 seconds. Add in red pepper flakes and tomato paste and stir so the paste is combined across the onions and garlic. Add in canned tomatoes and vodka. Simmer on low for ten minutes. Blend sauce either in a food processor, blender (make sure sauce is cool) or using an immersion blender. Return sauce to pan over medium heat. Stir in pasta water, cream, and parmesan cheese into sauce. Remove from heat and serve over pasta topped with fresh basil and parsley.