If your home is an alcohol-free zone like mine is, you may have assumed penne alla vodka was permanently off the menu. I definitely did until I tried this blush-colored, slightly sweet sauce that hits all the same notes without any of the booze. This makes enough sauce for 1 pound of pasta. If you are serving fewer people or want to save some to jumpstart another meal later, transfer half of the pureed sauce to a storage container and refrigerate for 3 or 4 days, or freeze for up to a month. This is a really nice date-night meal, because it feels a little bit more elegant than your typical red sauce.
Recipe information
Total Time
30 minutes
Yield
4–6 servings
Ingredients
1
2
½
2
1
1
¼
½
Need to make a substitution?
Preparation
Step 1
Bring a large pot of water to a boil over high heat. Season the water generously with kosher salt. Add 1 lb. penne pasta and cook until almost but not quite al dente, about 10 minutes.
Step 2
While the pasta cooks, heat 2 Tbsp. extra-virgin olive oil in a deep saucepan over medium heat. Add ½ red onion, 2 garlic cloves, finely chopped, and ½ tsp. kosher salt and cook, stirring often, until the vegetables have softened but not browned, about 4 minutes. Stir in 1 tsp. sugar and pinch of red pepper flakes.
Step 3
Add one 14-oz. can crushed tomatoes and another ½ tsp. kosher salt to the pan and bring to a simmer. Reduce the heat to low and cook, stirring occasionally, until the juices have thickened slightly, about 5 minutes. Stir in ¼ cup heavy cream and cook just until it begins to bubble, then remove from the heat. If you have an immersion (stick) blender, use it to puree the sauce right in the saucepan; otherwise, transfer the sauce to a regular blender and puree until smooth, then return it to the saucepan.
Step 4
When the pasta is done, using a sieve or large slotted spoon, scoop it directly from the cooking water into the pan with the sauce. Turn the heat to medium and toss well to coat the pasta, adding up to ¼ cup of the pasta water to thin it out a bit if necessary. It should look nice and glossy, not thick and clumpy. Sprinkle with ½ cup grated Parmesan cheese and leaves from 1 fresh basil sprig, chopped, and toss again until the sauce clings to the pasta. Serve sprinkled with more Parmesan and basil.
