Pasta alla Vodka is a little theatrical, but the technique is direct. Tomato paste needs time in the pan, vodka needs a full simmer, and the cream should round the sauce without turning it sweet.
We use Gusta penne because the ridges hold the orange sauce well. Finish the pasta in the skillet with water from the pot, then add cheese off heat so the sauce stays glossy.
Set servings and units first. You can change them anytime.
Warm the olive oil in a large skillet over medium heat. Add the onion and cook 6 minutes until soft but not browned.
Add the garlic and red pepper flakes. Cook 30 seconds, then stir in the tomato paste and cook 3 minutes until it darkens slightly.
Add the vodka and simmer 2 minutes, scraping the pan. Stir in the crushed tomatoes and simmer 8 minutes.
Cook the penne 11 minutes. Reserve 1 cup pasta water, then drain.
Stir the cream into the sauce. Add the penne and 1/2 cup pasta water, then toss 1 minute over medium heat.
Turn off the heat. Add the cheese and toss until glossy, adding more pasta water one spoonful at a time if needed.
You made Pasta alla Vodka. Time to eat.
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Cook the tomato paste before adding liquid. That short step gives the sauce depth and keeps the vodka from tasting sharp.
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