In the late 70s, there was Disco and Penne Alla Vodka, everywhere. While the music faded, the pasta is firmly back, now with a sharper edge. Enter Calabrian heat. Think sunbaked Coastal Reggio Calabria, where chili, basil and garlic come together in a deeply aromatic EVOO that lifts the sauce, tightens the richness, and gives the dish its modern edge.

INGREDIENTS:

• 1 package (450g) penne
• 1 cup finely chopped onion
• 2 tbsp Calabrian Pesto EVOO
• 1 tbsp Garlic EVOO
• 1 large can San Marzano plum tomatoes
• 3 tbsp whipping cream
• 1/3 cup vodka
• 1/4 cup Butter EVOO
• 1/2 tsp salt, plus more to taste
• Fresh basil leaves (optional)
• Grated Parmesan cheese, for serving

DIRECTIONS:
Prepare pasta according to package directions. Reserve 1/2 cup pasta water before draining. While pasta cooks, place Calabrian Pesto EVOO, onion, and salt in a skillet over medium-low heat. Cook until onion is soft and barely golden, about 10 minutes. Add tomatoes and their juice, breaking them apart by hand. Simmer 20 minutes until slightly thickened. Add cream and basil if using, then remove from heat. The sauce should read lightly creamy, not heavy. Drain pasta and return to pot. Add vodka and Butter EVOO. Stir over low heat for 1–2 minutes to cook off the alcohol edge. Add tomato mixture and a splash of reserved pasta water. Toss and cook until the sauce emulsifies and coats the penne with a glossy finish. Transfer to bowls. Finish with Parmesan and a light drizzle of Basil, Garlic or Calabrian Pesto EVOOs.