Penne Alla Vodka

Steps

1. Bring a large pot of salted water to a boil for cooking the pasta. Measure the vodka and keep it near the stove.

2. In a large, deep skillet or Dutch oven, heat the oil over medium heat. Once it is hot and shimmering, add the onion, salt, and black pepper. Cook until the onion begins to soften, about 5 minutes. Add the garlic and cook just until fragrant, about 30 seconds.

3. Carefully add the vodka (be especially cautious if your stove has an open flame). Scrape with a wooden spoon or spatula to deglaze the pan, then let the vodka cook until reduced by half, about 3 minutes.

4. Add the crushed tomatoes, oregano, and red pepper flakes. Bring this sauce to a steady simmer, then reduce the heat to a low simmer. Adjust the heat as needed so that the sauce simmers gently so it continues to reduce but does not bubble aggressively. Let simmer until thickened, about 10 minutes. Stir in the half-and-half and let simmer 5 minutes more.

5. While the sauce simmers, cook the pasta in the boiling water to al dente, according to package instructions. Reserve 1 cup of the pasta cooking liquid, then drain the pasta and immediately add it to the sauce.

6. Toss to coat the pasta, adding a bit of the pasta cooking liquid to loosen the sauce as needed. Stir in the Parmesan. Serve hot, sprinkled with basil or parsley.