![Penne Alla Vodka](https://cdn.statically.io/img/www.foodandwine.com/thmb/ar71aV3YNSjxFx2sUS-cVWs_Fe4=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/penne-alla-vodka-FT-RECIPE1021-4404b5ab7b18456293fe84b3df5a2cbd.jpg)
Ingredients
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2 tablespoons olive oil
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2 medium-size (8 oz.) yellow onions, finely chopped (3 cups)
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2 tablespoons minced garlic (from 6 garlic cloves)
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¾ teaspoon crushed red pepper
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1 cup (8 oz.) vodka
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2 (28-oz.) cans whole peeled plum tomatoes with juices, tomatoes finely crushed by hand
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1 pound uncooked penne
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1 cup heavy whipping cream
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1 ¼ teaspoons kosher salt, plus more to taste
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½ teaspoon black pepper
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2 ½ ounces Parmesan cheese, grated on a Microplane grater (about 1 2/3 cups), divided
Directions
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Heat oil in a large Dutch oven or heavy pot over medium-high. Add onions; cook, stirring occasionally, until tender and light golden brown, about 6 minutes. Add garlic and crushed red pepper; cook, stirring often, until fragrant, 1 minute. Add vodka, scraping up any browned bits on bottom of pot. Cook, stirring occasionally, until reduced by half, about 2 minutes. Add tomatoes and juices; bring to a boil over medium. Reduce heat to medium-low; simmer, stirring occasionally, until flavors meld and sauce thickens enough that a spoon leaves a path when drawn across the bottom of the pot, 50 to 55 minutes.
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Meanwhile, cook pasta in boiling salted water according to package directions until al dente, about 10 minutes. Drain pasta, reserving 1 cup cooking water.
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Add cream, salt, black pepper, and 2 ounces (about 1 1/4 cups) of the cheese to tomato mixture in Dutch oven; stir until combined and cheese is fully melted. Add cooked pasta; toss to coat in sauce. Mix in reserved pasta cooking water 1/4 cup at a time to desired consistency.
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Divide pasta evenly among 6 bowls; sprinkle evenly with remaining 1/2-ounce (about 1/3 cup) cheese.