Best and Easiest Pink Vodka Sauce
Disclosure: I participated in an Ambassador Program on behalf of Influence Central for Hood Cream. I received product samples as well as a promotional item to thank me for my participation.
“Sunday Dinner” in our home usually means pasta! Its a tradition both my husband I and grew up with and there was really no question that we would continue it with our own family. Sundays are a day of relaxation, family time, and a big yummy meal. I like to make a variety of difference sauces or gravies for our pasta and yesterday I made a classic pink vodka sauce.
My kids love this sauce. Its awesome on its own with crusty bread for dipping. It makes enough for the five of us and leftovers. I usually cook a meat and veggie too and there is always a salad.
The recipe was given to me a long time ago by my uncle who had gotten it from a chef in a local resturant. Depending on the way you like your tomatoes, seasoning, and the pasta you choose you can make this dish your own. In the summer, I like to chop a ton of fresh basil on top for a nice refreshing flavor. In the winter, I use some dried basil leftover from the summer garden.
This isn’t a sauce that needs a long and slow simmer all day long. You can have this any night of the week because it comes together in a little less than an hour. It makes the whole house smell delicious!
- 1 medium onion, chopped
- 2 cloves of garlic minced
- 1 stick of unsalted butter
- 1 can of whole peeled tomatoes or kitchen ready
- ¼ cup Hood Heavy Cream
- 1 cup vodka
- 1 pound pasta of your choice
- 1 cup freshly grated parmesan cheese
- Salt and pepper to taste
- Fresh chopped basil (optional)
- In a skillet on medium heat, melt the stick of butter.
- Add the garlic and onion and cook until translucent.
- Lower the heat to low or turn it off.
- Add 1 cup of vodka and carefully light with a match.
- Swirl the pan once in awhile until all the vodka burns off and no longer gives off a flame.
- Add the can of tomatoes and simmer for 45 minutes. Turn off the heat.
- Taste for seasoning. Add salt and pepper if needed.
- Add the Hood Cream.
- Boil water and cook your pasta as per the directions on the box.
- Add the cooked pasta to the skillet with the sauce and coat with parmesan cheese.
- Serve with crusty bread and a fine sprinkle of fresh basil.
The addition of the Hood Cream is what turns this sauce “pink” and really boost the flavor of the parmesan cheese. If you can spare an extra minute, take out a blender or emersion blender and puree the sauce before you add the grated parmesan cheese. This gives you a really smooth sauce that will nicely coat the pasta noodles. This sauce tastes even better the next day. Make a double batch and freeze one so you have a quick dinner any night of the week. Simply defrost the sauce in a saucepan, covered, over low heat and boil your pasta.
If you are looking for more meal inspiration and want to change it up, download the FREE Hood eCookbook featuring more than 25 recipes created by Hood® Cream spokesperson and renowned Boston Chef Chris Coombs, chef/owner of Deuxave, dbar and Boston Chops.
You can find Hood Cream in any local market so what are you waiting for!? The holidays are weeks away what a great time to get cooking with Hood and wow your friends and family!