Pink Sauce Pasta
Pink pasta sauce served over al dente pasta is on the table in under 30 minutes and will quickly become your favorite busy weeknight meal.
Ingredients
- 8 ounces Pasta orecchiette, rigatoni, penne, bow ties, large macaroni, gnocchi or even a ravioli or tortellini.
- ½ cup Olive Oil
- 1 small onion finely chopped
- 4 cloves garlic minced
- 1 teaspoon Red Pepper flakes
- 6 ounces Tomato Paste
- ¼ cup Vodka
- 1 ½ cup heavy cream light will work
- ½ cup parmesan cheese grated
- 2 Tablespoons butter
- Basil leaves garnish
- salt and pepper to taste
Instructions
- Boil pasta according to the directions on the package, be sure the water is heavily salted. Reserve ½-1 cup of the pasta water for later use in the sauce.
- In a wide bottom pan heat extra virgin olive oil over medium heat. Add onions and sauté until they soften and start to take on color.
- Add chopped garlic and sauté for a minute.
- Stir in red pepper flake and tomato paste, and cook for 5 minutes, stirring frequently.
- Add in vodka, stirring, and continue to cook for 2-3 minutes.
- Stir in Vodka and cream. Reduce the heat to medium-low heat. Whisk until smooth. It will take a few minutes but the oil and cream will start to emulsify with whisking.
- Add cheese and reserved pasta water, whisking for a minute until the color becomes consistent and rosy in color.
- Drain the cooked pasta and add to the creamy sauce.
- Stir in pasta and butter. Garnish with fresh basil.
- Adjust the seasoning with salt, black pepper and add additional red pepper flake for more heat. Serve with your favorite garlic bread and garnish with shredded mozzarella cheese (optional).
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.