About the Recipe
Introducing the pasta sauce that will elevate your culinary experience to new heights—a harmonious blend of tangy, ripe tomatoes and smooth, velvety cream, resulting in a flavor profile that is nothing short of extraordinary. This is not your typical marinara sauce; it is a sumptuous, blush-colored layer of savory delight that envelops each and every noodle, offering a creamy and indulgent sensation with every mouthful. The addition of a splash of vodka introduces a hidden, subtle complexity that enhances and amplifies all the flavors, so rest assured, you won’t be feeling any effects—the alcohol evaporates during cooking, leaving behind only the rich, enhanced taste.
With its striking, vibrant, rosy color, this vodka pink sauce transforms dinner into a festive celebration. It is ideal for a warm, intimate evening at home, a special occasion meal, or even for those times when you want to infuse a touch of magic into an otherwise ordinary Tuesday. This recipe is not only simple to prepare but also irresistibly delicious, demonstrating that sometimes, the most enchanting experiences in life are derived from the simplest of ingredients.
Ingredients
¼ cup olive oil
2 onions chopped yellow onions
3 cloves minced garlic
1 ½ teaspoons dried oregano
½ teaspoon red pepper flakes
1 cup vodka
Two (28-ounce) cans whole peeled plum tomatoes, drained
2 teaspoons salt
½ teaspoon freshly ground black pepper
2 tablespoons chopped fresh oregano leaves, plus extra for serving
1 cup heavy cream
½ cup freshly grated Parmesan cheese, plus extra for serving
Preparation
Heat oil in a medium (11-inch) Dutch oven over medium-low heat.
Add onions and cook for about 5 minutes until they become translucent.
Stir in garlic, oregano, and red pepper flakes, cooking for another minute. Add vodka and simmer for 5 to 7 minutes until the mixture reduces by half. With clean hands, crush each tomato into the pot.
Add 2 teaspoons of salt and ½ teaspoon of black pepper.
Use an immersion blender or transfer the tomato mixture to a food processor equipped with the steel blade and puree until smooth (or use a blender). Return the puree to the pot.
Add fresh cream and simmer partially covered for 10 minutes.
Remove from heat, stir in ½ cup of Parmesan cheese, and serve hot.
Notes