Ultimate Creamy Penne alla Vodka with Burrata
This is the definitive penne alla vodka, crowned with luxurious, melty burrata. We triangulated the best techniques to create an exceptionally silky, flavor-packed sauce by blooming tomato paste and finishing the pasta directly in the pan. A touch of garlic-basil pesto adds a vibrant, modern twist you won't find in other recipes.
Ingredients
- 1 lb Penne pasta
- 2 tbsp Extra-virgin olive oil
- 3 tbsp Unsalted butter
- 1 large Shallot, finely chopped
- 4 cloves Garlic, minced
- 6 oz Tomato paste
- 1/2 tsp Red pepper flakes
- 1/2 cup Vodka
- 1 cup Heavy cream
- 1/4 cup Basil pesto
- 1/2 cup Freshly grated Parmesan cheese, plus more for serving
- 8 oz Burrata cheese, at room temperature
- 1 handful Fresh basil, for serving
- to taste Kosher salt and freshly ground black pepper
Steps
- 1
Bring a large pot of salted water to a boil. Add the penne and cook for 2-3 minutes less than the package directs for al dente. Just before draining, reserve 2 cups of the starchy pasta water.
- 2
While the pasta cooks, heat olive oil and butter in a large skillet or Dutch oven over medium heat. Add the chopped shallot and a pinch of salt, cooking until softened and translucent, about 5 minutes.
- 3
Stir in the minced garlic and red pepper flakes and cook for another minute until fragrant.
- 4
Add the tomato paste to the skillet. Cook, stirring constantly, until it turns a deep brick-red color and begins to caramelize, about 4-5 minutes.
- 5
Pour in the vodka to deglaze the pan. Bring to a simmer and cook, scraping up any browned bits, until the alcohol smell is gone and the liquid has reduced by half, about 3 minutes.
- 6
Reduce heat to low and stir in the heavy cream and pesto until a smooth, pink sauce forms. Stir in the grated Parmesan cheese until it melts completely. Season with salt and pepper.
- 7
Drain the pasta and add it directly to the skillet with the sauce. Increase heat to medium and toss continuously until the pasta is fully coated and has finished cooking, about 2-3 minutes. If the sauce is too thick, add reserved pasta water a few tablespoons at a time until it reaches a silky consistency.
- 8
Divide the pasta among serving bowls. Tear the burrata ball into pieces and nestle them into the hot pasta. Garnish with fresh basil, a crack of black pepper, and additional Parmesan cheese.
Pro tips
- Bloom the Spices: Cooking the tomato paste until it darkens concentrates its flavor, creating a much deeper and less raw-tasting tomato base.
- Don't Overcook the Pasta: Finishing the pasta in the sauce, a technique called 'mantecare', allows it to absorb the sauce's flavor and helps the starches bind everything together.
- Save Your Pasta Water: The starchy, salty water is the key to a perfectly emulsified, non-greasy sauce. Use it to thin your sauce to the perfect consistency.
- Room Temp Burrata: Letting the burrata come to room temperature ensures it will melt beautifully into the hot pasta for creamy pockets in every bite.