SPICY GARLICKY PINK VODKA SAUCE
Pasta
Intermediate

SPICY GARLICKY PINK VODKA SAUCE

Bold vodka–tomato–cream sauce with garlic, chili, basil, and pecorino.

"YOU MUST MAKE THIS!" - Alexia

40 Minutes
Total Time
4
Servings
Intermediate
Level

Ingredients

  • 1 lb pasta
  • 1 (28 oz) can ground peeled tomatoes
  • 6 tbsp extra virgin olive oil
  • 6 cloves fresh minced garlic
  • Red chili flakes (to taste, about 1 tbsp or more for desired spice level)
  • 1 pint light cream
  • 1/2 cup vodka
  • 1/2 cup grated Pecorino Romano cheese
  • 1 bunch fresh basil
  • Cracked black pepper (to taste)
  • Garlic salt (to taste)
  • Sea salt (to taste)

Instructions

1

Start the Sauce Base

Add olive oil to a large pan over medium heat. Add minced garlic and red chili flakes, sautéing until the garlic turns golden brown.

2

Add the Vodka

Pour in the vodka and cook on high heat for a few minutes to burn off the alcohol, stirring occasionally.

3

Add the Tomatoes

Lower the heat and add in the ground peeled tomatoes. Season with cracked black pepper and garlic salt.

4

Add Fresh Basil

Add a handful of fresh basil leaves and simmer the sauce on low heat for about 30 minutes, stirring occasionally. For a silky smooth texture, use an immersion blender halfway through.

5

Cook the Pasta

When the sauce is halfway done, bring salted water to a rapid boil. Add pasta and cook until very al dente.

6

Add Cream and Cheese

While the pasta cooks, fold the light cream and a few tablespoons of grated Pecorino Romano cheese into the sauce. Continue simmering on low.

7

Combine Pasta and Sauce

Drain the pasta and add it directly into the sauce. Toss well to coat, allowing the pasta to finish cooking in the sauce for 2–3 minutes.

8

Finish and Serve

Plate the pasta, top with extra Pecorino Romano cheese and fresh basil. Serve hot and enjoy!