Pink Vodka Sauce with Pasta
Elevate your pasta night with this luxurious Pink Vodka Sauce with Pasta, a creamy and flavorful dish that strikes the perfect balance between tangy tomato richness and velvety creaminess. This indulgent sauce is crafted by simmering tomato paste with a splash of vodka, which enhances the deep, robust flavors, before being enriched with heavy cream and Parmesan cheese. A hint of crushed red pepper flakes lends subtle heat, while garlic and sautéed onions infuse a delicious aromatic base. Tossed with your favorite pasta—like penne or rigatoni—and finished with fresh basil, this restaurant-quality dish is ready in just 40 minutes. Perfect for weeknight dinners or an elegant date night meal, this recipe brings comforting, Italian-inspired decadence right to your table.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 0.5 teaspoons crushed red pepper flakes
- 6 ounces tomato paste
- 0.5 cups vodka
- 1 cups heavy cream
- 0.5 cups grated Parmesan cheese
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 1 pounds dry pasta (such as penne or rigatoni)
- 2 tablespoons fresh basil leaves, chopped (optional)
Instructions
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta cooking water, drain the pasta, and set aside.
In a large skillet over medium heat, heat the olive oil and melt the butter. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
Stir in the minced garlic and crushed red pepper flakes, cooking until fragrant, about 1 minute.
Add the tomato paste to the skillet and cook, stirring frequently, for 4-5 minutes, until the paste deepens in color.
Deglaze the skillet by adding vodka. Stir well and let it simmer for 2-3 minutes, allowing the alcohol to cook off.
Reduce the heat to low and stir in the heavy cream. Cook for another 3-4 minutes until the sauce is smooth and creamy.
Stir in the grated Parmesan cheese, and season with salt and black pepper. Mix well to combine and melt the cheese into the sauce.
Add the cooked pasta to the sauce, tossing to coat evenly. If the sauce is too thick, add a splash of the reserved pasta cooking water to loosen it.
Serve immediately, garnished with freshly chopped basil leaves, if desired.
Nutrition Facts
Calories |
3578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.9 g | 195% | |
| Saturated Fat | 75.9 g | 380% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 342 mg | 114% | |
| Sodium | 3259 mg | 142% | |
| Total Carbohydrate | 385.3 g | 140% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 37.4 g | ||
| Protein | 84.8 g | 170% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 654 mg | 50% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 2971 mg | 63% | |
*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.
