Brown Butter Chili Crisp Penne Vodka

This rich, creamy penne vodka made with a nutty brown butter & chili crisp oil is easy to make and always a crowd pleaser. It’s exactly what you need for your next dinner party!

We’ve all had the basic pasta recipes that all claim to be different but end up being the same old thing. This brown butter penne alla vodka will satisfy your cravings for something new, unique, and golden delicious while staying true to the creamy goodness of penne vodka. The nutty and caramelized brown butter paired with chili crisp oil pairs to be the perfect secret addition to your weekday pasta recipe. This decadent brown butter penne vodka tastes just as delicious with vodka, as it does without.

What makes this recipe different

• The Brown Butter: Also know as liquid gold, brown butter is the one of my favorite secrets to food with a deeper flavour profile. It adds a depth and character to your dishes that will make even the simplest meals and snacks taste gourmet. The toasty, nutty flavor it adds is best applied to sweet and savory dishes.

• Chili Crisp Oil: You’ve heard of spicy penne vodka, but have you tried spicing it with chili oil? It adds a very unique flavory profile that elevates the creaminess of the brown butter.

Why does Penne Vodka call for vodka?

A key part of this recipe is the addition of vodka to the ingredients list. Vodka adds to the dish by pulling out and concentrating other flavors and their aromas without adding its own flavor. This is why the recipe calls for vodka rather than more flavorful alcohol such as a buttery chardonnay or brandy. The vodka also serves to mellow and emulsify acids in the recipe such as in tomato sauce.

Can I leave out the Vodka?

You can definitely make this delicious pasta without the vodka! All you have to do is substitute the vodka with additional pasta water so you can still achieve a similar consistency.

Why Brown Butter?

Brown butter has a nuttier flavor than regular butter. It will deepen the flavor and make your dish taste richer. It is simple to make at home and will make your recipe much more flavorful. Totally worth the extra effort! You will never go back to using regular butter in your pasta. You will be addicted to the rich, caramelized sauce!

How to Make Brown Butter

Although this may sound like a fancy and intricate process, it’s actually quite simple. It’s all about timing. You have to find the sweet spot where the butter is not raw but also not burned. The golden brown deliciousness can be a little tricky to achieve but once you get the hang of it, you’ll be golden! Pun intended 😉

1. Add the butter to a saucepan or skillet with a thick bottom so it doesn’t burn.
2. Whisk or stir continuously over medium heat until the butter melts.
3. Continue stirring as the butter foams and bubbles. Ensure that the butter is browning but not burning.
4. Once the butter has a deep golden hue and the butter solids are browing, turn off the heat.
5. Transfer the butter to a bowl to cool down so it doesn’t continue browning in the hot pan!
6. Use right away or refrigerate for later use!

Chili Crisp Oils I like

Fly by Jing Sichuan

Lao Gan Ma

Mr. Bing Chili Crisp

Making it for a Party? Pair it with a pitcher of Apple Cider Sangria.

Brown Butter Penne Alla Vodka

---

★★★★★

5 from 3 reviews

• Author: eatsbyramya
• Total Time: 30
• Yield: 4–5 Servings 1x

Print Recipe

Pin Recipe

Description

This rich, creamy penne vodka made with a nutty brown butter & chili crisp oil is easy to make and always a crowd pleaser. It’s exactly what you need for your next dinner party!

---

Ingredients

Scale

1x 2x 3x 4x 5x 6x 7x 8x 9x 10x 11x 12x 13x 14x 15x 16x 17x 18x 19x 20x

1x2x3x 4x 5x 6x 7x 8x 9x 10x 11x 12x 13x 14x 15x 16x 17x 18x 19x 20x

• 8 oz penne pasta (or rigatoni)
• 3 tbsp butter
• 1–2 tbsp chili crisp oil
• 1 shallot or 1/2 onion, finely minced
• 3 cloves garlic, minced or grated
• 5–6 pieces sundried tomatoes, chopped up
• 1 tbsp hot pepper paste
• 1/3 cup tomato paste
• 2/3 cup heavy cream
• 1/4 cup milk
• Handful of fresh basil, chopped
• 1–2 tsp Italian seasoning
• 2/3 cup freshly grated Parmesan Cheese
• 1/3 cup freshly grated pecorino cheese
• Salt, to taste

---

Instructions

1. In a pot, bring water to boil. Once it’s boiling, add your pasta for 7-8 minutes. Once it’s cooked, drain and save the pasta water! Move onto the next step as the water is coming to a boil.
2. To a saucepan, add the butter. Melt on low heat until completely melted and then increase to medium heat. Stir until brown bits start to appear and the color of the butter turns golden.
3. Add the chili crisp oil, shallots/onion, sun-dried tomatoes and garlic. Cook for 3-4 minutes until the onion gets soft.
4. Then, add the hot pepper paste & tomato paste and cook for 2-3 minutes until the tomato paste darkens to a dark red-brown color. Add the vodka if you want to use it and cook for 2-3 minutes.
5. Add the heavy cream, milk and basil. Stir well to combine. Cook for 1 minute.
6. Taste and add salt and extra red chili flakes to taste. Stir in the grated cheese and add 1-2 tbsp of the saved pasta water from before to make the sauce smooth. Add in the cooked pasta, stir to combine and serve!

If you make this recipe, be sure to tag me @eatsbyramya or DM me a picture & let me know how it went!

• Cook Time: 25