Vodka pink sauce is a creamy and decadent pasta sauce layered with fresh oregano and a healthy dusting of Parmigiano Reggiano.
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About This Recipe
Vodka pink sauce pasta is an Italian-American favorite that combines an herbaceous tomato sauce with decadent heavy cream and a healthy dusting of Parmigiano Reggiano. For another wonderful Italian meal try my Italian Sausage and Peppers.
Vodka adds a subtle depth of flavor while creating a velvety smooth pink sauce. My favorite tip when making any pasta sauce is to toss the pasta directly in the sauce. This ensures every noodle is perfectly coated, making each bite creamy and flavorful.
📋 Ingredients
- Pasta: Penne Rigate or rigatoni is the preferred pasta shape. The ridges on the noodles and the large wholes help collect the pink sauce well.
- Tomato Sauce: If possible, look for San Marzano tomatoes that are deeper red and slightly sweeter than other varieties.
- Heavy Cream: Add the heavy cream towards the end of cooking and warm through.
- Aromatics: Onions, garlic and herbs give the simple tomato sauce a delicious savory flavor.
- Parmesan Cheese: Look for a chunk of Parmigiano Reggiano for the best flavor. Another option is Pecorino, which is a hard sheeps milk cheese with a more pungent flavor.
See recipe card for full information on ingredients and quantities.
⏲️ Instructions
Sauté the Aromatics. Over medium high heat, drizzle olive oil in a pan and sauté chopped onion until softened, add the garlic and spices and sauté for another minute.
Reduce the Vodka. Add the vodka and let the alcohol cook off and reduce.
Make the Pink Sauce. Add the tomato sauce, season with salt and pepper and simmer for 15-20 minutes. Add the heavy cream, oregano and Parmesan cheese and mix well.
Add Cooked Pasta. Add the cooked pasta directly to the pink sauce and stir everything together to all of the pasta is evenly coated with the sauce.
📍 Recipe Tips
- Reduce Vodka: When reducing the vodka, use a spatula to slide the spatula down the middle. If you see the bottom of the skillet, the vodka has reduced enough.
- Pasta Water: Once the pasta is cooked, save about 1 cup of the starchy pasta water to add to the pink sauce if it's too thick and helps the sauce cling to the pasta.
- Adding Cream: Add the heavy cream at the end of cooking and over low heat to avoid curdling and to achieve a smooth, creamy texture.
- Toss Pasta with the Sauce: Once the pasta is cooked, add it directly into the sauce so all of the noodles are evenly coated.
Serving Suggestions
- Bread: Toasted ciabatta or garlic bread is perfect for soaking up any extra sauce.
- Salad: Serve with a crisp Caesar salad or arugula pear and fennel salad that is light and balances the richness of the pasta.
- Glass of Wine: A light red wine, such as Chianti complements the creamy, tangy sauce beautifully.
More Pasta Recipes
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
Penne Alla Vodka (Vodka Pink Sauce Recipe)
LittleFerraroKitchen.com
Equipment
Ingredients
- 1 pound penne or rigatoni pasta
- 2 tablespoons olive oil + more for garnish
- ½ yellow onion diced
- 3 cloves garlic finely chopped
- ½ teaspoon red pepper flakes optional, for heat
- 1 teaspoon dried oregano
- ½ cup vodka
- 28 ounce can crushed tomatoes
- ½ teaspoon Kosher salt
- Ground black pepper
- ¾ cup heavy cream
- ¼ cup Freshly grated Parmesan cheese + more for garnish
- 2 sprigs of fresh oregano leaves chopped + more for garnish
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package directions. Before draining, save about 1 cup of the starchy pasta water.
- Heat a wide skillet over medium-heat and drizzle with olive oil. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the chopped garlic, dried oregano and the optional red pepper flakes and sauce for another minute.
- Pour in the vodka and bring to a strong simmer and reduce. Use a spatula to scrape the bottom of the pan and if you see the bottom of the pan easily, the vodka has reduced enough.
- Add the tomato sauce and season with salt and pepper and simmer the sauce for 15-20 minutes.
- Over low heat, stir in heavy cream, fresh oregano and freshly grated Parmigiano and taste for seasoning. Add the cooked pasta to pink sauce and stir to combine so all of the pasta is evenly coated with the sauce. *Add ½ cup of the starchy pasta water if the sauce is too thick.
- Serve the vodka pink sauce in wide bowls and garnish with, fresh oregano, an extra grating of Parmigiano and drizzle of olive oil.
Notes
- Reduce Vodka: When reducing the vodka, use a spatula to slide the spatula down the middle. If you see the bottom of the skillet, the vodka has reduced enough.
- Pasta Water: Once the pasta is cooked, save about 1 cup of the starchy pasta water to add to the pink sauce if it's too thick and helps the sauce cling to the pasta.
- Adding Cream: Add the heavy cream at the end of cooking and over low heat to avoid curdling and to achieve a smooth, creamy texture.
- Toss Pasta with the Sauce: Once the pasta is cooked, add it directly into the sauce so all of the noodles are evenly coated.
Dana Vanhove says
I've made this recipe several times, and always get rave reviews! DELISH!!!
Samantha says
Thank you so much Dana!
carol Mccarthy says
IF i double the recipe should I bake for longer than 1 hr
Samantha says
You just want to condense everything so I wouldn't go longer than 1 hour and 30min. If you're doing 2 seperate pans, then I would stick with the hour since there is less food to condense.
Doug says
not sure if people have clarified this... but you seem to have 1/2C onion and then a little later, 1/2C onion. I wondered if this was some clever textural thing... but I suspect it is simply an over sight ie 1 C onion chopped for this recipe. BTW, it tastes delicious! I use Pecorino Cheese. Top with Parmesan cheese. It really is great!
I suspect that the vodka is helping with spice flavor absorption... since the alcohol will facilitate extraction. Otherwise, probably get a way with simmering a little longer or adding a little more.
Thanks for sharing!
Doug
Bob Doris says
Just to clarify the translation, "penne" in Italian means either "pens" or a type of pasta. In this case, the type of pasta. "La Vecchia Betolla" translates as an old (vecchia) sort of restaurant, something like "The Old Dive" or "The Old Joint" (an alternate meaning of "bettolla" is "barge"....hence the use of the word to describe what we might call a "greasy spoon" in English).
This dish is a mainstay of a great establishment in Florence, Italy, called "La Vecchia Betolla". It is defintiely NOT a greasy spoon, but a really great osteria (i.e. modest setting, and simple very tasty food). In keeping with the setting, the sauce preparation they use is more straightforward to make than the "Nick & Toni" version. Basically, the pepper flakes are sauteed for a couple of minutes in olio and then passata is added (no other ingredients; no baking in the oven), and the sauce is reduced on the stove top for about 2 hrs. Then the voldka, milk and cream, salt, parsley, and parmesan...all of this just a few minutes prior to serving on pasta just out of the pot. It produces a great result.
Samantha says
Hi Bob! Thank you so much for teaching me a bit more of the recipe and where it originates! It is certainly a gorgeous dish!
Doug says
not sure adding vodka "just before" is such a good idea. The alcohol will help extract the essential flavors of the oregano and chili pepper. What do you think it will do when added at the very end? The 'flavor' from the vodka is not, in my opinion the key to the flavor profile, but might be worth discussion
Mollie says
Hey, I was wondering if it was intentional to only use one can of tomatoes (28oz), the Ina recipe on the food network site says 2 (28 oz) cans. Mine was a lot lighter than your picture, (still tasted AMAZING) but I was wondering if that was an error. I didn't have another can to add even after I saw it and it was also too late (after oven time). Thanks!
Samantha says
Oh interesting...I believe I only add 1 large can of whole tomatoes, sometimes I use diced tomatoes if that's what I have on hand. I'll try 2 next time...sorry about the confusion 🙂
Scott says
Pens, because the shape of the pasta is somewhat like the tip of a quill pen. And La Vecchia Bettola is the restaurant where they learned this recipe, or the restaurant where it was invented, or something along those lines.
Also, mmmmm. Looks amazing. My wife's favorite dish. I should try this recipe!
Samantha says
Ahhh thank you for those great facts!
Erin @ The Spiffy Cookie says
That looks more than perfect.
dinnerordessert says
I always order this sauce at Italian restaurants but never make it myself! It looks great, I'm going to have to try this recipe.
thesmartcookiecook.com says
I love blush sauces like this! I saw this episode too and really wanted to try the recipe. I'm definitely gonna have to now!
Stephanie @ Eat. Drink. Love. says
Mmmm, this pasta looks delicious! And you are right, you gotta mix the sauce in completely with the pasta!
Christine's Pantry says
Love pasta.