My husband has been infusing vodkas and after a few weeks his chili infused vodka became pretty potent. Even he wasn't quite sure what to make of it.....bloody mary's, perhaps? When I came across this pasta dish on Pioneer Woman I knew it'd be a great way to use some of that vodka up. I've never made penne alla vodka but always wanted to try it. I was thrilled when I even stumbled upon this unique handmade pasta at Whole Foods. 
Though not a light pasta dish by any means, it's a very simple dish that comes together fast. It has a great zing to it. Whatever that means. The dish came out surprisingly not too spicy - perhaps most of the heat from the chilis dissipated, though I assumed it would get intensified after reducing. It is creamy. All kinds of creamy. I followed Pioneer Woman's recipe quite precisely.
1 pound pasta
2 Tablespoons olive oil
2 Tablespoons butter
1 onion, chopped
3 cloves garlic, chopped
1 cup Vodka
1 can (14 oz.) tomato puree
1 cup cream
1 teaspoon red chili pepper flakes (if not using chili infused vodka)
1 cup grate parmesan cheese
salt and pepper
In a large skillet over medium heat, add olive oil and butter. When butter is melted, add in chopped onion and garlic. Stir and allow to cook for two minutes. Pour in vodka. Stir and cook for three minutes. Add in tomato puree and stir. Reduce heat to low and stir in cream. Allow to simmer, being careful not to overheat. Stir in red pepper flakes, salt and pepper. Drain the pasta, reserving 1 cup of pasta water in case sauce is too thick. Add cooked pasta to the sauce, tossing to combine. Splash in a little water if it needs it. Stir in Parmesan cheese.
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