Rose Sauce Pasta with Vodka Cream

Name: Rose Sauce Pasta with Vodka Cream
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 onion, finely chopped; 2 garlic cloves, minced; 1 can (14 oz) crushed tomatoes; 1/2 cup vodka; 1/2 cup heavy cream; Salt and pepper to taste; 1 teaspoon dried oregano; Fresh basil leaves, for garnish; Grated Parmesan cheese, for serving; 12 ounces penne or rigatoni; Water for boiling; Salt for pasta water

Highlighted under: Natural Meals

I absolutely adore making Rose Sauce Pasta with Vodka Cream. It's the perfect blend of flavors and a delightful way to elevate a simple pasta dish. The creamy tomato sauce is infused with just the right amount of vodka, giving it a rich taste that perfectly coats the pasta. I love serving it with a sprinkle of fresh basil and grated Parmesan cheese, transforming an ordinary weeknight dinner into a special occasion. This dish is incredibly satisfying and always garners compliments from family and friends.

Created by

Opal Kensington

Last updated on 2026-01-08T12:33:37.187Z

Making Rose Sauce Pasta with Vodka Cream has become one of my go-to recipes for gatherings. The character and depth the vodka adds are truly remarkable. I remember the first time I prepared it; the sauce came together so seamlessly, and every bite was a burst of flavor that had everyone asking for seconds. A little hint: allowing the vodka to cook down removes the sharpness and enhances the overall richness!

Over the years, I’ve fine-tuned my approach, experimenting with various herbs to find that perfect balance. I often add a hint of nutmeg for warmth, which creates an unexpected but delightful complexity. This simple twist has become a signature touch in my version of the dish!

Why You Will Love This Recipe
A perfect balance of creamy and tangy flavors
Easy to cook, yet impressive enough for guests
The vodka adds a depth that transcends ordinary pasta sauces

The Art of Balancing Flavors

The key to a delightful Rose Sauce lies in achieving the right balance between the creaminess and the tomato base. The olive oil, heated to a gentle shimmer, is crucial for properly sautéing the onions, which should become translucent and fragrant. This foundational step enhances the overall flavor profile. When adding the vodka, let it simmer until the raw alcohol scent dissipates, about 5-7 minutes; this helps deepen the sauce's complexity without overwhelming the dish with a harsh taste.

Incorporating heavy cream should be done gradually. Stir the cream in slowly over low heat, allowing the sauce to thicken gently. This prevents the cream from curdling and creates a smooth, luxurious texture. If your sauce ends up too thick, a splash of reserved pasta water can be the magic touch, bringing it back to the perfect consistency without sacrificing flavor.

Ingredient Insights

Using high-quality crushed tomatoes makes a significant difference in the sauce's flavor. Brands like San Marzano produce richer, sweeter tomatoes that can elevate the entire dish. If you prefer a fresher taste, using homemade crushed tomatoes when in season can provide vibrant and vibrant results, just be sure to cook them down sufficiently to develop their sweetness.

Fresh basil is not just for garnish; it's a key aromatic component that brightens the sauce. I recommend adding a few torn basil leaves directly to the sauce towards the end of cooking for a burst of freshness. If you're in a pinch, dried basil can be substituted, but be aware that its flavor is less vibrant, so reduce the amount to about a teaspoon.

Serving and Storage Suggestions

Rose Sauce Pasta is best served fresh, as the cream can lose its structure when reheated. However, if you have leftovers, store the pasta and sauce separately to retain texture. When reheating, do so gently over low heat, adding a splash of water or cream to bring back the original silky quality without drying it out.

For a twist on this dish, consider adding cooked shrimp or grilled chicken for extra protein. Alternatively, sautéed mushrooms or spinach can be wonderful additions to add vegetables and layers of flavor. These combinations not only enhance nutritional values but also make the dish even more satisfying, catering to diverse tastes.

Ingredients

For the Rose Sauce

2 tablespoons olive oil
1 onion, finely chopped
2 garlic cloves, minced
1 can (14 oz) crushed tomatoes
1/2 cup vodka
1/2 cup heavy cream
Salt and pepper to taste
1 teaspoon dried oregano
Fresh basil leaves, for garnish
Grated Parmesan cheese, for serving

For the Pasta

12 ounces penne or rigatoni
Water for boiling
Salt for pasta water

Instructions

Cook the Pasta

In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside, reserving some pasta water.

Prepare the Sauce

In a skillet, heat olive oil over medium heat. Add the chopped onion and sauté until soft. Stir in the garlic and cook until fragrant. Add the crushed tomatoes and vodka, letting the mixture simmer for about 10 minutes.

Combine and Serve

Lower the heat and stir in the heavy cream, oregano, salt, and pepper. Mix well and let it simmer for another 5 minutes. Toss the cooked pasta into the sauce, adding a splash of reserved pasta water if needed to achieve the desired creaminess. Serve hot, garnished with basil and Parmesan.

Pro Tips

For an extra layer of flavor, sauté some red pepper flakes with the garlic for a spicy kick. This pasta pairs beautifully with a side salad and white wine!

Troubleshooting Common Issues

If your sauce appears too watery after adding cream, don’t fret! Simply let it simmer a little longer, which helps it thicken up as some liquid evaporates. A cornstarch slurry (mixing cornstarch with a bit of cold water) can also help thicken the sauce quickly without affecting the flavor.

In case your sauce has become too acidic due to the tomatoes, consider adding a pinch of sugar to balance the flavors. This small adjustment can greatly enhance the overall taste and make the sauce more broadly appealing.

Make-Ahead Tips

You can prepare the Rose Sauce a day ahead of time, allowing its flavors to meld together perfectly. Just store it in an airtight container in the refrigerator. Reheat gently before tossing it with freshly cooked pasta. Always check the seasoning after reheating, as flavors may mellow out overnight.

For an easy weeknight meal, consider prepping and cooking the pasta ahead of time. Tossing it with a small amount of olive oil can prevent sticking. When ready to serve, you can combine it with the reheated sauce for a quick yet indulgent dish that doesn't skip on flavor.

Scaling the Recipe

This recipe can easily be scaled up for larger gatherings. If doubling, ensure that your skillet is large enough to allow for even cooking of the sauce. You may need to adjust the simmering time slightly to ensure the flavors develop well, but be careful not to rush it; the depth of flavor benefits from a bit of patience.

For smaller servings, the Rose Sauce can be reduced effectively by cutting the ingredient quantities in half. This way, you can still enjoy the same great taste without creating excess sauce. Just keep an eye on the cooking times, as smaller amounts can cook quicker, especially when sautéing garlic and onions.

Questions About Recipes

→ Can I use a different type of pasta?

Yes, you can use any pasta you like! Penne, rigatoni, or even spaghetti work well.

→ Is there a vegetarian option for this recipe?

Absolutely! You can substitute the heavy cream with a plant-based alternative, such as coconut cream or almond milk.

→ How should I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan with a splash of water to restore creaminess.

→ Can I freeze the sauce?

Yes, you can freeze the sauce in an airtight container for up to a month. Thaw it in the refrigerator before reheating.