We make our penne with Kernza®, a delicious, nutty-tasting perennial grain, and durum, a high-protein wheat that gives pasta a pleasantly springy texture. Both ingredients are Regenerative Organic Certified®, which means they meet the world’s highest standard for agriculture.

Penne alla vodka typically isn’t super saucy. That’s because the pasta cooks right in the sauce toward the end, absorbing all the tomatoey, creamy flavors and turning the sauce into a rich coating.

Ingredients

• 1 (28-oz.) can whole plum tomatoes
• 3 tbsp. tomato paste
• 5 cloves garlic, minced
• 1/4 cup extra-virgin olive oil
• 1/2 -1 tsp. crushed red chile
• 1 tsp. kosher salt, plus more to taste
• 1/4 cup vodka
• 1/2 cup heavy cream
• 1 lb. Patagonia Provisions Organic Penne Pasta
• About 1. cups finely grated Parmesan cheese
• 1/4 cup thinly sliced fresh basil leaves or chopped parsley
• Extra-virgin olive oil

Putting It All Together

1.  In a food processor, whirl tomatoes (including liquid), tomato paste and garlic until smooth.
2. Heat olive oil in a large heavy pot. When hot, carefully slide tomato purée into pot (it will splatter a little). Bring to a boil and stir in chile, salt and vodka. Lower heat and let sauce simmer, uncovered, to thicken a little, 10-15 minutes. Stir in cream. (You can make the sauce ahead to this point and reheat it before continuing.)
3. While sauce is simmering, boil pasta in lightly salted water until just barely tender, about 10 minutes.
4. Using a slotted spoon or strainer with a handle, scoop pasta into simmering sauce. Add 1/2 cup pasta water and 1/2 cup cheese.
5. Cook pasta, stirring often, until tender and thickly coated with sauce, adding more pasta cooking liquid if you need to. Taste and add more salt and chile if you like.
6. Top each serving with a few hefty pinches of cheese, some chopped basil and a swirl of olive oil.