Fill a large pot with salted water and bring it to a rolling boil.

Then, add the penne pasta and cook it based on the package directions until it reaches an al dente texture.

Reserve about 1 cup of pasta water, then drain the pasta and set aside.

In a large skillet, heat the butter and olive oil over medium heat.

Add the finely chopped shallot and sauté for 3-4 minutes until softened and translucent.

Incorporate the minced garlic and sauté for about a minute, allowing it to become aromatic while ensuring it doesn’t scorch.

Stir in the tomato paste and salt, cooking for 2-3 minutes until the tomato paste deepens in color and becomes slightly caramelized.

Carefully pour in the vodka, stirring to combine.

Allow the mixture to simmer for about 2-3 minutes, letting the alcohol cook off and the flavors meld.

Slowly stir in the heavy cream, mixing until smooth and creamy.

Simmer the sauce for another 2 minutes, allowing it to thicken slightly.

Gradually add the shredded smoked mozzarella, stirring until the cheese is melted and fully incorporated into the sauce.

Add the cooked penne to the skillet and toss to coat the pasta in the sauce.

Incorporate the minced garlic and sauté for about a minute, allowing it to become aromatic while ensuring it doesn’t scorch.

Stir in the finely chopped Italian parsley for a fresh touch.

Serve the Smoky Penne alla Vodka hot, with extra smoked mozzarella or parsley on top if desired.