This roasted tomato penne alla vodka builds a deeply flavorful sauce from oven-caramelized plum tomatoes, vodka, and spicy Calabrian chilis, finished with heavy cream and Parmigiano-Reggiano for a rich, restaurant-quality dish.
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Preheat a convection oven to 425°F (220°C).
Core and quarter the plum tomatoes. Arrange them on a parchment-lined baking sheet.
Drizzle the tomatoes with avocado oil and season generously with kosher salt and black pepper.
Roast for 35 minutes, until the tomatoes are lightly caramelized.
While the tomatoes are roasting, heat olive oil in a large pan over medium heat. Add the diced onion, dried oregano, kosher salt, and pepper. Sauté for 4-5 minutes until tender.
Add the minced garlic and Calabrian chilis to the pan and sauté for 30 seconds until fragrant.
Stir in the tomato paste and cook for about 1 minute until it caramelizes.
Pour in the vodka to deglaze the pan, scraping up any browned bits. Let it cook for 1 minute.
Add the roasted tomatoes and all their juices to the pan. Bring to a gentle bubble, then reduce the heat to low, cover, and simmer for 25 minutes.
Turn off the heat and carefully transfer the sauce to a food processor. Purée until smooth.
Meanwhile, cook the penne pasta in a large pot of salted boiling water according to package directions.
Drain the pasta, making sure to reserve at least a cup of the starchy pasta water. Return the drained pasta to the pot.
Pour the puréed sauce over the pasta, add the heavy cream, and stir to combine.
Thin the sauce with the reserved pasta water, adding a little at a time, until it reaches your desired consistency. Let it simmer for 5 minutes for the pasta to absorb the sauce.
Stir in 1/2 cup of the grated Parmigiano-Reggiano cheese until melted and incorporated.
Taste and adjust seasoning if needed. Stir in fresh oregano leaves.
Serve immediately, garnished with more grated cheese, fresh oregano, and a drizzle of good extra virgin olive oil.
Store cooled sauce in an airtight container for up to 3 days; reheat gently over low heat with a splash of water or pasta water. Finished pasta is best served immediately but can be refrigerated 1 day and reheated with a splash of cream.
convection oven · food processor · parchment-lined baking sheet
Yes. Prepare through step 10 (puréed sauce), cool, and refrigerate up to 3 days. Reheat gently before combining with cooked pasta and cream in step 13.
Calabrian chilis are mildly spicy with a fruity, slightly smoky flavor. They add depth without overwhelming heat; adjust quantity to taste.
Roasting concentrates the tomato flavor and creates natural caramelization, building a richer, more complex sauce base than canned tomatoes alone.
Yes. Use a standard oven at 425°F, but roast for 40–45 minutes instead of 35, checking for light caramelization at the edges.
Thin it gradually with reserved pasta water, adding 1–2 tablespoons at a time until you reach your desired consistency.
