Place the penne pasta, water, and oil in a large saucepan and bring to a boil over medium-high heat. Boil for 10-12 minutes, strain and set aside.
Combine the soup and vodka in a large saucepan. Heat over medium-high heat until boiling, stirring frequently.
When the mixture comes to a boil, reduce heat to low and simmer for 10-15 minutes or until thickened and no longer smells of alcohol.
Stir in the heavy cream and parmesan cheese and cook for another 1-3 minutes, or until the cheese is melted and the sauce is thick and hot, stirring constantly.
Gently toss together the cooked penne and sauce until combined, and serve hot with parmesan cheese and chopped basil, optional.
Sauce too thick?
Add a little heavy cream until it thins out.
Sauce too thin?
Make a slurry out of 1 tablespoon of cornstarch and one tablespoon of cold water. Slowly pour it into the sauce and then bring to a boil for one minute.
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