Fresh Tomato Basil Penne alla Vodka is rich, creamy, and so flavorful! The vodka sauce is made with olive oil, a bounty of fresh cherry tomatoes, plenty of garlic, and just a touch of crushed red pepper flakes - plus vodka, cream, and tons of fresh basil! This restaurant quality penne alla vodka recipe is sure to become a family favorite!
1/2teaspooncrushed red pepper flakes (use less if you don't like spice)
1/4teaspoonground black pepper
4pintscherry tomatoes (any large cherry tomatoes should be cut in half)
1/2cup(113 grams) vodka (use 2/3 cup for a more vodka dominant sauce)
3/4cup(170 grams) heavy cream
1cupfresh basil, coarsely chopped
Freshly grated Parmesan (for serving)
Place a large pot of water over medium-high heat and bring to a boil. Add in a dash of salt, then add in the pasta and cook for 7 to 8 minutes, or until al dente. Reserve a 1/2 cup of pasta water, then drain the penne and place into a bowl until needed.
In the meantime, heat oil in a 12" skillet or large saucepan over medium-heat. Add garlic and cook for about 30 seconds, or until fragrant. Then stir in the salt, red pepper flakes, black pepper, and sugar, and cook for another 30 seconds.
Add in the tomatoes and stir to coat. Cook the tomatoes, stirring occasionally, until the tomatoes burst and release their juices to form a sauce, about 10 t0 12 minutes. If any tomatoes don't burst, lightly press on the with a spoon to help them along.
Remove pan from heat, and stir in the vodka. Then stir in the heavy cream. Return to stovetop and stir in the basil.
Toss pasta with with tomato sauce and let simmer for 2 minutes. Then remove from heat and serve warm, with freshly grated parmesan cheese.
If you have a gas stove, remove pan from heat and be very careful when adding the vodka, as it could cause flames to flare up.