Penne alla Vodka
Why This Recipe Works
To achieve a sauce for our penne alla vodka recipe with the right balance of sweet, tangy, spicy, and creamy, we pureed half the tomatoes (which helped the sauce cling nicely to the pasta) and cut the rest into chunks. For sweetness, we added sautéed minced onions. We found we needed a liberal amount of vodka to cut through the richness and add zing to the sauce, but we had to add it to the tomatoes early on to allow the alcohol to mostly (but not completely) cook off and prevent a boozy flavor. Adding a little heavy cream to the sauce gave it a nice consistency, and we finished cooking the penne in the sauce to encourage cohesiveness.