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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat extra virgin olive oil in a pan. Sauté garlic, onion, and chilli flakes until golden and fragrant.
Add tomato paste and cook for a minute to caramelise.
Add vodka and flambé only if you're confident and it's safe. Otherwise, simply simmer until reduced.
Add cream, reduce slightly and season with salt and pepper.
Add al dente penne and toss until beautifully coated.
Finish with fresh basil, Parmesan, and a splash of pasta water to make the sauce silky.
Adjust seasoning and serve with stracciatella, burrata, or buffalo mozzarella on top.
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Use 2–4 tbsp grated Parmesan to taste.
Only flambé the vodka if you're confident and it's safe; otherwise simply simmer until reduced.
Can I use a different type of pasta?
Yes, you can substitute penne with any pasta of your choice, but the sauce clings well to penne.
Is it necessary to flambé the vodka?
No, you can simply simmer the vodka until it reduces if you're not comfortable flambéing.
Can I make this dish without alcohol?
Yes, you can omit the vodka, but it will alter the traditional flavor profile.
What can I use instead of thickened cream?
You can use heavy cream or a dairy-free alternative if preferred.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.
