Ingredients Jump to Instructions ↓

  1. 1 lb penne rigate (or a pasta of your choice)

  2. 1 tablespoon salt

  3. 2 tablespoons extra virgin olive oil

  4. 2 fluid ounces vodka

  5. 1/8 teaspoon cayenne pepper

  6. 1 cup whole milk, homogenized

  7. 1 cup whipping cream

  8. 2 tablespoons ketchup

  9. 1/2 cup grated parmigiano-reggiano cheese

Instructions Jump to Ingredients ↑

  1. In a pasta pot or a large cooking pot, fill 3/4 full with water and bring to a rolling boil.

  2. Add 1 tablespoon salt and 2 tablespoons olive oil.

  3. Add pasta and cook uncovered for about 12 minutes or until el dente'.


  5. In the meantime, in a medium size frying pan, heat Vodka and cayenne pepper until near boiling.

  6. CAREFULLY light the Vodka using a long stick match and let the alcohol burn off.


  8. Soon as the alcohol burns out, add the milk, heavy cream and ketchup.

  9. Simmer until sauce thickens, about 15 minutes, stirring occasionally.

  10. Add 1/4 cup of grated Parmigiano Reggiano cheese and stir to blend.

  11. Cook for 2 minutes longer.

  12. Drain pasta well and transfer to a large bowl.

  13. Pour sauce mixture over and toss to coat.

  14. Sprinkle remaining 1/4 cup of Parmigiano Reggiano cheese and mix lightly.

  15. Serve immediately. ?


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