Pennette alla Vodka

Method

1. Finely chop the onion and garlic.
2. Heat olive oil in a large skillet over medium heat.
3. Add the chopped onion and garlic and sauté until soft and golden.
4. Pour in the vodka and flambé (or let the alcohol evaporate).
5. Add tomato passata and a pinch of salt. Let the sauce simmer for a few minutes.
6. Stir in the fresh cream and mix well.
7. Add the chopped parsley and basil leaves.
8. Meanwhile, cook the penne pasta in a large pot of salted boiling water until al dente.
9. Drain the pasta, reserving a little pasta water, and transfer to the skillet with the sauce.
10. Toss the pasta with the sauce over low heat, adding a splash of pasta water if needed to adjust consistency.
11. Grate fresh lemon zest over the pasta and mix.
12. Serve with freshly ground black pepper and a sprinkle of parsley.