My Italian Family's Secret Makes This Pasta Taste Better Than Any Restaurant

Drawing from my family’s recipe collection, this rendition of penne alla vodka captures the essence of New Jersey Italian American cooking. Here, a blend of simple ingredients—tomatoes, vodka, heavy cream, and Parmesan cheese—makes this creamy red sauce irresistible. But, the secret to the best vodka sauce? Using both whole peeled San Marzano tomatoes and double concentrated tomato paste from a tube. Together, they create a rich, flavorful base unmatched by using either one alone.

2 ounces Parmesan cheese (about ½ cup store-bought grated), plus more for serving, if desired

1 medium yellow onion

3 cloves garlic

2 tablespoons olive oil

⅓ cup double concentrated tomato paste (from a tube)

¼ teaspoon red pepper flakes, plus more for serving

1 (28-ounce) can whole peeled tomatoes, preferably San Marzano

½ cup vodka

¾ teaspoon kosher salt, plus more as needed

1 pound dried penne rigate or penne pasta

4 sprigs fresh basil

½ cup heavy cream

Freshly ground black pepper

Directions at theepochtimes.com

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