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Creamy Pink Pasta with Vodka Sauce

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A rich and velvety creamy pink pasta with vodka sauce that combines the perfect balance of creaminess and tangy tomato flavor, ideal for quick weeknight dinners or special occasions.

Ingredients

Scale
  • 12 oz (340 g) penne or rigatoni pasta
  • 2 tablespoons extra virgin olive oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 can (28 oz / 800 g) crushed tomatoes
  • 1 cup (240 ml) heavy cream
  • 1/4 cup (60 ml) vodka
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and pepper to taste
  • A handful fresh basil, chopped
  • 1/2 cup (50 g) freshly grated Parmesan cheese

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 oz (340 g) penne and cook according to package instructions until al dente, about 10-12 minutes. Reserve 1 cup (240 ml) pasta water before draining. Drain the pasta and set aside.
  2. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 1 small finely chopped onion and cook, stirring occasionally, until translucent and tender, about 5 minutes. Add 3 cloves minced garlic and cook for another 30 seconds until fragrant—don’t let it burn!
  3. Pour in 1/4 cup (60 ml) vodka carefully. Let it simmer for 2-3 minutes until reduced by half to cook out the harsh alcohol but leave the subtle flavor.
  4. Stir in 1 can (28 oz / 800 g) crushed tomatoes, 1/4 teaspoon red pepper flakes (optional), and salt and pepper to taste. Let the sauce simmer gently for 10 minutes, stirring occasionally, until slightly thickened and pink.
  5. Lower the heat and slowly stir in 1 cup (240 ml) heavy cream. Simmer for another 5 minutes, stirring often, until the sauce is creamy, smooth, and has a rosy hue. Adjust seasoning if needed.
  6. Add the drained pasta to the skillet, tossing gently to coat every piece. If the sauce feels too thick, add reserved pasta water a few tablespoons at a time to loosen it up. Stir in a handful of chopped fresh basil and 1/2 cup (50 g) freshly grated Parmesan cheese.
  7. Serve immediately with additional Parmesan and fresh basil leaves.

Notes

Simmer vodka properly to reduce harsh alcohol taste. Avoid burning garlic by adding it last and cooking on moderate heat. Reserve pasta water to adjust sauce consistency. Add cream slowly to prevent curdling. Use fresh basil at the end for best flavor. Leftovers can be stored in the fridge for up to 3 days and sauce can be frozen for up to 2 months.

Nutrition

Keywords: creamy pink pasta, vodka sauce, easy dinner, penne pasta, rigatoni, tomato cream sauce, quick pasta recipe, family meal, comfort food

Find it online: https://wigglebite.com/creamy-pink-pasta-with-vodka-sauce-recipe-easy-homemade-dinner-idea/