Vodka Sauce Parma Rosa
Elevate your pasta night with the irresistible Vodka Sauce Parma Rosa, a creamy, indulgent fusion of vibrant tomato flavor and delicate richness. This recipe begins by caramelizing tomato paste and blending it with fragrant garlic, diced onions, and a splash of vodka for depth of flavor. Heavy cream and grated Parmesan cheese transform the sauce into a luscious, velvety masterpiece, while a hint of crushed red pepper adds just the right touch of heat. Fresh basil leaves provide a burst of herbal freshness, making it ideal for pairing with hearty pasta like penne, fettuccine, or rigatoni. Ready in just 40 minutes, this restaurant-quality dish is perfect for weeknight dinners or special occasions alike. Garnish with extra Parmesan and basil for a stunning presentation that will have everyone savoring every bite. Tags: creamy pasta sauce, vodka sauce, Parma Rosa recipe, quick weeknight dinners.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion, finely diced
- 3 cloves Garlic cloves, minced
- 0.5 teaspoons Crushed red pepper flakes
- 6 ounces Tomato paste
- 0.5 cups Vodka
- 1 cups Heavy cream
- 0.75 cups Grated Parmesan cheese
- 1 teaspoons Salt
- 0.5 teaspoons Ground black pepper
- 0.25 cups Fresh basil leaves, chopped
- 16 ounces Cooked pasta of your choice (fettuccine, penne, or rigatoni)
Instructions
Heat olive oil and butter in a large skillet over medium heat until the butter is melted and bubbly.
Add the diced onion and cook for 3-4 minutes, stirring frequently, until softened and translucent.
Stir in the minced garlic and crushed red pepper flakes, cooking for another 1-2 minutes until fragrant.
Add the tomato paste to the skillet and cook, stirring frequently, for about 5 minutes, allowing the paste to darken and caramelize.
Carefully pour in the vodka, stirring to combine. Simmer for 5-7 minutes, letting the alcohol cook off while the flavors meld together.
Reduce the heat to low and gradually stir in the heavy cream. Simmer gently for another 5 minutes, stirring occasionally, until the sauce is smooth and creamy.
Add the grated Parmesan cheese, salt, and black pepper to the sauce, stirring until the cheese has melted and the sauce is well combined.
Remove the skillet from the heat and toss in the chopped fresh basil leaves.
Add the cooked pasta to the skillet, tossing until the pasta is evenly coated in the sauce.
Serve immediately, garnished with additional Parmesan cheese and basil if desired.
Nutrition Facts
Calories |
2715 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.3 g | 199% | |
| Saturated Fat | 79.2 g | 396% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 362 mg | 121% | |
| Sodium | 3579 mg | 156% | |
| Total Carbohydrate | 190.7 g | 69% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 30.4 g | ||
| Protein | 61.1 g | 122% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 874 mg | 67% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 2327 mg | 50% | |
*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.
