Pink Vodka Sauce With Pasta

In a wide-bottomed pot or large skillet with high sides, heat the olive oil over medium heat. Add the onion to the pan and cook, stirring frequently, until translucent and softened, about 5 to 8 minutes. Add the garlic and red pepper flakes and stir for an additional 20 seconds or so.
PRO TIP: Don't get any color on the onion or garlic or the sauce will develop a harsh, acrid flavor. Stir often and adjust the heat as necessary.
Stir the tomato paste into the onion and garlic and let it cook for a couple of minutes. Add the vodka and cook, stirring occasionally, until all the alcohol burns off, about 3 to 5 minutes.
Add the tomato sauce or crushed tomatoes, along with a big glug of water you just swirled around in the can to get the rest of the tomato out.
Cook at a gentle simmer, stirring occasionally, for about 30 minutes. Fold in the cream and mascarpone. Add salt to taste. Remove about 2 cups of the sauce and set aside for another use. (You can refrigerate or freeze this.)
PRO TIP: Don't have mascarpone? You can substitute mascarpone by combining equal parts softened cream cheese and sour cream (or plain Greek yogurt) with a splash of heavy cream.
While the vodka sauce cooks, bring a large pot of well-salted water to a boil and cook your penne or preferred pasta until just under al dente.
Reserve a cup of pasta water. Drain the pasta and add it to the vodka sauce, along with the butter and a glug of the reserved pasta water. Simmer together for an additional minute, stirring, to allow the pasta to finish cooking in the sauce.
PRO TIP: The sauce texture should be silky and loose, neither thin and watery nor thick and clumpy. Add a splash of pasta water as necessary.
Taste for seasoning. Spoon the pasta into pasta bowls. Top generously with the grated Parmigiano-Reggiano and a sprinkle of red pepper flakes, and maybe a sprig of fresh Italian parsley or fresh basil if you want a pop of green.

Ingredients

Instructions

Nutrition