Beef Vodka Penne Pasta

Beef Vodka Penne Pasta where the ingredients originated from LaManna. Notes: Reheating leftovers: add a small splash of water, cover with a lid and reheat on the stovetop on low heat rather than microwaving. Mince tip: drain fat thoroughly after browning or the sauce will be greasy rather than rich. Pasta water is non-negotiable, plus any cheap Coles or Woolies Shiraz or Cabernet works perfectly.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Boil the water: Fill a large pot with water, season heavily with salt and bring to a boil on high heat. You'll need a big pot for the penne — don't skimp on water or the pasta will clump.

Step 2

Brown the mince — Heat a large pan on high heat with a light drizzle of 1 tablespoons olive oil. Add the beef mince, do not crowd the pan or it will steam instead of brown. Season with 1 teaspoons salt, 1 teaspoons chilli flakes and 1 teaspoons black pepper, freshly cracked. Brown well, breaking it up as you go, then drain the excess fat thoroughly and set aside

Step 3

Build the base: Reduce heat to medium. Add 0.5 pieces brown onion, diced and 3 pieces garlic cloves, minced to the mince and cook for 2–3 minutes until softened and fragrant.

Step 4

Caramelise the tomato paste: Add 2 tablespoons tomato paste and stir through the mince. Cook for 1–2 minutes until it darkens slightly — the caramelisation adds deep, rich tomato intensity that jarred sauce alone can't replicate.

Step 5

Deglaze with red wine: Pour in 100 milliliters red wine and stir well, scraping any bits off the bottom of the pan. Let it reduce for 2–3 minutes until the alcohol cooks off

Step 6

Add Worcestershire and sauces: Stir in 1 teaspoons Worcestershire sauce, then pour in the Vodka Pasta Sauce and Tomatoes and stir everything together well. If the sauce is too sweet, add a small pinch of salt or a squeeze of lemon to balance.

Step 7

Simmer the sauce: Reduce to low heat and simmer uncovered for 10–12 minutes, stirring occasionally. This is where the flavour develops so don't rush it

Step 8

Cook the penne: Add penne to the boiling salted water. Cook for 11 minutes for al dente per the packet instructions. Before draining, reserve 1 3/4 cups of pasta water — this is critical. Do not rinse the pasta after draining.

Step 9

Combine pasta and sauce: Add the drained penne directly into the sauce pan. Toss thoroughly, adding reserved pasta water gradually until the sauce coats every piece properly without being watery or dry. The starch in the pasta water binds everything together.

Step 10

Butter finish: Remove the pan from the heat completely. Stir through 1 tablespoons butter until melted and glossy. This is the mantecatura which rounds out the whole dish and makes it taste restaurant quality.

Step 11

Serve: Plate up and finish each serve with freshly grated parmesan, some black pepper and spinach. Portion any leftovers into containers immediately while warm and refrigerate within 30 minutes.