Description
Make a creamy, rich pink vodka sauce pasta and top it with homemade, decorative heart-shaped parmesan crisps for an impressive presentation.
Ingredients
Scale
- 1 pound pasta (penne or rigatoni recommended)
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1/2 cup vodka
- 1 (28 ounce) can crushed tomatoes
- 1/2 cup heavy cream
- 1/4 cup tomato paste
- 1/2 cup grated Parmesan cheese, plus extra for crisps
- 1/4 cup reserved pasta water
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- Salt and black pepper to taste
- Butter for finishing
Instructions
- Cook pasta according to package directions until al dente. Reserve 1/2 cup of the starchy cooking water before draining.
- While pasta cooks, prepare the parmesan crisps: Preheat your oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper. Place small mounds (about 1 tablespoon each) of grated Parmesan cheese onto the parchment paper, spaced apart.
- Use the back of a spoon or a small cookie cutter to gently shape the mounds into hearts while the cheese is still soft.
- Bake the parmesan mounds for 6 to 8 minutes, or until golden brown and bubbly. Remove from the oven and let them cool completely on the sheet until crisp. Carefully peel them off the parchment paper.
- For the sauce, heat olive oil in a large skillet over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and red pepper flakes and cook for 1 minute until fragrant.
- Pour in the vodka. Let it simmer rapidly for 2 to 3 minutes, allowing the alcohol to cook off.
- Stir in the crushed tomatoes, tomato paste, and oregano. Bring the sauce to a gentle simmer and cook for 10 minutes, stirring occasionally.
- Reduce the heat to low. Stir in the heavy cream until the sauce turns a uniform pink color.
- Add the 1/2 cup of grated Parmesan cheese and stir until melted and smooth. If the sauce is too thick, add the reserved pasta water, a little at a time, until you reach your desired consistency. Season with salt and pepper.
- Add the drained pasta directly to the skillet with the sauce. Toss to coat everything evenly. Stir in a small knob of butter for extra richness if desired.
- Serve the pasta immediately, topping each portion with one or two heart-shaped parmesan crisps.
Notes
- For a richer pink color without adding more tomato, use a higher ratio of heavy cream to tomato paste.
- If you prefer not to use vodka, substitute it with an equal amount of chicken or vegetable broth, simmering it for the same amount of time to reduce.
- You can add cooked, shredded chicken or sautéed mushrooms to the sauce for a heartier meal.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 10
- Sodium: 550
- Fat: 30
- Saturated Fat: 18
- Unsaturated Fat: 12
- Trans Fat: 0.5
- Carbohydrates: 75
- Fiber: 5
- Protein: 25
- Cholesterol: 90