Butternut Penne Alla Vodka
This Butternut Penne Alla Vodka features tender tubular pasta swimming in a rich tomato and butternut sauce emulsified with vodka. This dish has all the charms of the classic but with a sweeter, nuttier flavor.
Equipment
- Large, deep skillet
Ingredients
- 1 small butternut squash cut in half lengthwise
- 3 tbsp olive oil divided
- 4 shallots halved, thinly sliced
- 4 cloves garlic minced
- 1 tbsp tomato paste
- 1 tsp crushed red pepper flakes optional
- 1 can whole tomatoes
- 1 cup vodka
- 2 sprigs fresh basil
- 4 sprigs fresh oregano
- 1 cup Parmigiano Reggiano shredded
- 1 cup heavy cream
- 454g (1 lb) uncooked penne
- 1 ball fresh mozzarella torn
- Fresh basil leaves for serving
Instructions
- Preheat the oven to 400°F
- Place the squash halves cut-side-up on a large baking sheet. Drizzle evenly with 1 tablespoon of the olive oil and cover with a generous sprinkling of salt. Place the squash in the oven and roast for 40 minutes or until fork-tender. Take the squash out of the oven and let cool until cool enough to handle.
- Once the squash is cool enough, remove and discard the seeds. Scoop out the flesh and discard the skins. Transfer the squash to a food processor and blitz until smooth. Set aside.
- Pour the remaining olive oil in a large, deep skillet and place over medium heat. Once the oil is shimmering, add the shallots and a pinch of salt. Saute until the shallots are slightly softened. Stir in the garlic, tomato paste, and chili flakes, and saute for a minute more.
- Open the can of tomatoes and either crush each tomato with your hand before transferring it to the skillet or pour the entire can into in the skillet and break the tomatoes up with the back of a spoon. Pour in the vodka and add the basil and oregano sprigs and a healthy pinch of salt. Bring the mixture up to a boil and reduce to a simmer. Let cook for 10-15 minutes or until the tomatoes have broken down.
- Once the sauce has simmered, transfer it to a food processor and, using caution, blitz until smooth. Return the sauce to the skillet and stir in the reserved squash puree. Bring the sauce back up to temperature and add the Parmigiano Reggiano and the cream. Stir until the cheese melts and the cream is well integrated. Taste and season with salt accordingly.
- Cook the penne according to the package's direction. Drain the pasta and pour it into the skillet and toss to coat in the sauce.
- Divide the pasta evenly across four bowls. Top each with fresh mozzarella and fresh basil leaves. Serve immediately.