Creamy Pink Vodka Sauce with Penne
Indulge in the rich, velvety flavors of this creamy pink vodka sauce with penne—a restaurant-quality dish you can easily master at home! This recipe transforms al dente penne pasta into a comforting masterpiece, coated in a luscious sauce made with tangy crushed tomatoes, smooth heavy cream, and a splash of bold vodka for depth. Aromatic garlic, savory onions, and a hint of crushed red pepper flakes lend complexity, while fresh basil and grated Parmesan cheese provide the perfect finishing touch. Ready in just 35 minutes, this elegant yet approachable meal is ideal for weeknight dinners or date-night dining. Serve it with a sprinkle of extra Parmesan and a side of crusty bread to soak up every last bite of this irresistible Italian-American classic!
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Recipe Information
Ingredients
- 12 oz Penne pasta
- 2 tbsp Olive oil
- 2 tbsp Unsalted butter
- 1 small, finely chopped Yellow onion
- 3 minced Garlic cloves
- 0.5 tsp Crushed red pepper flakes
- 0.5 cup Vodka
- 1 28-oz can Canned crushed tomatoes
- 0.75 cup Heavy cream
- 0.5 cup Grated Parmesan cheese
- 0.25 cup, chopped Fresh basil leaves
- 1 tsp (to taste) Salt
- 0.5 tsp (to taste) Ground black pepper
Instructions
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Reserve 1 cup of pasta water before draining, then set the pasta aside.
In a large skillet or sauté pan, heat the olive oil and butter over medium heat until the butter has melted.
Add the finely chopped onion to the pan and cook for 4-5 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic and crushed red pepper flakes, cooking for an additional minute until fragrant.
Carefully pour in the vodka, scraping up any browned bits from the bottom of the pan. Allow the vodka to simmer and reduce by half, about 2-3 minutes.
Stir in the crushed tomatoes, reduce the heat to low, and let the sauce simmer gently for 10 minutes. Stir occasionally.
Slowly pour in the heavy cream, stirring until the sauce reaches a uniform pink color. Let the sauce simmer for another 2-3 minutes.
Stir in the grated Parmesan cheese and chopped fresh basil, mixing until the cheese has melted and the basil is incorporated.
Season the sauce with salt and ground black pepper to taste.
Add the cooked penne pasta to the skillet and toss to coat the pasta evenly in the sauce. If the sauce is too thick, add reserved pasta water a tablespoon at a time until the desired consistency is achieved.
Serve immediately, garnished with extra Parmesan cheese and fresh basil if desired.
Nutrition Facts
Calories |
2270 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.0 g | 162% | |
| Saturated Fat | 62.9 g | 314% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 282 mg | 94% | |
| Sodium | 3684 mg | 160% | |
| Total Carbohydrate | 160.5 g | 58% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 36.1 g | ||
| Protein | 44.6 g | 89% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 666 mg | 51% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 2053 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
