Pasta with Pink Vodka Sauce Recipe – Learn like a Pro: The spaghetti that is coated in a tomato vodka sauce that is somewhat creamy is one of the few recipes that is both purely comfortable and tasty. This is a recipe for a pink vodka sauce that is both delicious and simple, and it was derived from a famous Italian cook. Master the art of making vodka sauce in a straightforward manner.
Pasta with Pink Vodka Sauce Recipe – Learn like a Pro
Do you want to know what’s used to make vodka sauce? A number of individuals are of the opinion that it is nothing more than a straightforward mixture of marinara sauce and Alfredo sauce, which, when mixed, results in a creamy pink tomato sauce.
On the other hand, authentic pasta with vodka sauce is constructed from scratch, with layers of components such as onion, garlic, tomato, tomato sauce, and finally dairy products like as cream and butter, until the final product is exquisitely silky and rich in flavor.
Ingredients
- 1 Tablespoon olive oil
- 2 Tablespoon butter
- 6 garlic cloves , minced
- 1 shallot , finely diced
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper , or more to taste
- 2 teaspoons dried oregano leaves
- 2 teaspoon dried basil
- 1/4 teaspoon red chili flakes
- 1/4 cup dry white wine , optional
- 1 28 ounce can whole peeled tomatoes , San Marzano brand
- 1 pound rigatoni
- 1 1/4 cup heavy cream
- 1 cup parmesan cheese*
- 1 cup fresh basil leaves , chopped, for serving
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How to make Pasta with Pink Vodka Sauce
The olive oil should be heated over medium heat in a big pan or a pot with a wide bottom and high sides. After adding the onion to the pan, cook it for around five to eight minutes, tossing it constantly, until it becomes translucent and softened. In addition to stirring for around twenty seconds, add the garlic and red pepper flakes to the mixture.
It is important to avoid getting any color on the onion or garlic, as this may cause the sauce to produce a flavor that is harsh and bitter. Make sure to stir the mixture frequently and adjust the temperature as required. Make sure the tomato paste is thoroughly combined with the onion and garlic, and then allow it to simmer for a few minutes.
After adding the vodka, continue to simmer the mixture while stirring it occasionally until all of the alcohol has evaporated, which should take around three to five minutes. You should add the tomato sauce or crushed tomatoes, as well as a large amount of water that you have just squirted around in the can in order to extract the remaining tomato.
For around half an hour, cook the mixture at a low simmer while stirring it occasionally. The cream and mascarpone should be folded in. Season with salt to taste. Approximately two cups of the sauce should be removed and kept aside for another purpose. (This can be stored in the refrigerator or frozen.)
You don’t have any mascarpone, or do you? You may make a substitute for mascarpone by blending cream cheese that has been softened with sour cream (or plain Greek yogurt) and adding a splash of heavy cream to the mixture after it has been combined. During the time that the vodka sauce is cooking, bring a big pot of water that has been properly salted to a boil.
In this pot, cook your choice pasta, such as penne, until it is just under al dente. Maintain a cup of the water for the pasta. After the pasta has been drained, it should be added to the vodka sauce along with the butter and a small amount of the pasta water that was set aside.
In order to allow the pasta to finish cooking in the sauce, continue to simmer the ingredients together for one more minute while stirring. An important piece of advice is that the consistency of the sauce should be silky and loose, not watery and thin nor thick and clumpy. When necessary, add a few drops of water from the pasta.
If you want to season it, taste it. Place the pasta in the bowls marked for pasta. A liberal amount of grated Parmigiano-Reggiano and a sprinkling of red pepper flakes should be sprinkled on top. If you want to add a splash of green, you could also add a sprig of fresh Italian parsley or fresh basil here and there.
Storage & Make Ahead Instructions
The excess spaghetti can be stored in the refrigerator for up to three days of storage. The microwave or the stovetop can be used to warm the food. If you want to loosen it back up, you can add a dash of water, milk, or half and half.
You may also prepare the entire dish the day before it is to be served: this is another option. Cover and reheat over a low burner on the stove before serving. To reiterate, if you are going to do this, you will need to add additional liquid, such as water or milk.
This dish is not the ideal option for freezing, so don’t bother! However, if you want to ensure that you always have this dinner ready to make, you may consider purchasing more links of Italian sausage and freezing them. It is possible to thaw them in the refrigerator for an entire night, or you can even cook them while they are still frozen.
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