Rose Sauce Pasta with Vodka Cream

Name: Rose Sauce Pasta with Vodka Cream
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 12 oz penne pasta; 1 tbsp olive oil; 2 cloves garlic, minced; 1 can (14 oz) crushed tomatoes; 1/2 cup heavy cream; 1/4 cup vodka; 1/2 tsp red pepper flakes; Salt and pepper to taste; Fresh basil, for garnish; Parmesan cheese, for serving

Highlighted under: Golden Ideas

I’ve always been drawn to the delightful combination of flavors in a rose sauce pasta. The balance of tangy tomato and creamy vodka transforms an ordinary pasta dish into something extraordinary. When making this recipe, I found that the secret lies in using high-quality ingredients, especially the tomatoes and cream, to elevate the dish. I love watching the vibrant colors meld together as I stir, and the aroma filling the kitchen is simply irresistible. Every bite transports me to an Italian trattoria, making it my go-to for family dinners or cozy evenings at home.

Created by

Adriana Whitaker

Last updated on 2026-01-08T13:34:36.180Z

When I first tried making rose sauce, I didn’t realize how transformative a splash of vodka could be. The alcohol cooks off, leaving behind a beautiful depth of flavor that pairs perfectly with the rich cream. I experimented with various herbs, but a sprinkle of fresh basil kept shining through, adding a lovely aromatic touch.

One evening, while preparing this dish for friends, I learned that tossing the pasta directly into the sauce allows it to absorb more flavor. It’s all about marrying the ingredients; the result was a plateful of luscious pasta that had everyone asking for seconds. A small tip: always top with freshly grated Parmesan for the ultimate finish.

        Why You'll Love This Recipe
        Creamy vodka sauce enhances the classic tomato flavor
Fabulous texture from the pasta coated in rich sauce
Perfect for impressing guests at dinner parties

      

The Importance of Quality Ingredients

When making rose sauce pasta, the choice of tomatoes can make a significant impact on the flavor profile. Opt for San Marzano tomatoes if available, as their natural sweetness and low acidity elevate the sauce’s overall taste. For canned options, look for those labeled as ‘certified’ to ensure quality. If you prefer to use fresh tomatoes, select ripe Roma tomatoes and blanch them before blending for a smoother consistency.

Similarly, the heavy cream used in this recipe should be of high quality, as it contributes to the sauce's richness and texture. I recommend using a fresh, full-fat cream for the best results. Low-fat alternatives may not achieve the desired silky finish and could result in a thinner sauce. Always remember to check the expiration date on dairy products; fresh cream will yield a more luxurious flavor.

Technique Tips for a Perfect Sauce

A key step in developing the rose sauce is to sauté the garlic until fragrant but not browned, as burnt garlic can impart a bitter taste to the dish. I usually keep the heat at medium and monitor it closely, about 1-2 minutes. Adding the crushed tomatoes and letting the mixture simmer allows the flavors to meld beautifully. You’ll know it’s ready when the sauce becomes slightly thickened and you can see the oil separating from the tomatoes.

When combining the sauce with cream, keep the heat low to avoid curdling. If the sauce starts to bubble too much, simply turn down the heat. Stirring continuously will help achieve that creamy consistency you’re aiming for. Allow the sauce to thicken gently for about 3-4 minutes after adding cream—just until it coats the back of a spoon.

Ingredients

Gather these ingredients before starting your cooking process:

For the Rose Sauce Pasta

12 oz penne pasta
1 tbsp olive oil
2 cloves garlic, minced
1 can (14 oz) crushed tomatoes
1/2 cup heavy cream
1/4 cup vodka
1/2 tsp red pepper flakes
Salt and pepper to taste
Fresh basil, for garnish
Parmesan cheese, for serving

Make sure you have everything on hand to enjoy this dish to the fullest!

Instructions

Follow these steps to create your delicious meal:

Cook the Pasta

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

Prepare the Rose Sauce

In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Mix in the crushed tomatoes, vodka, and red pepper flakes. Simmer for about 5 minutes to let the flavors meld.

Combine Sauce and Cream

Reduce the heat to low, then stir in the heavy cream. Let it cook for another 3-4 minutes until the sauce thickens slightly. Season with salt and pepper.

Toss Pasta with Sauce

Add the cooked pasta directly to the sauce, tossing it gently to combine and ensure every piece is coated thoroughly. Cook together for an additional minute.

Serve and Enjoy

Plate the pasta, garnish with fresh basil, and serve with grated Parmesan cheese on top.

Relish your homemade rose sauce pasta with vodka cream!

Pro Tips

For a more intense flavor, let the sauce simmer longer before adding the cream. You can also add some cooked shrimp or chicken for extra protein.

Serving and Pairing Suggestions

For a perfect pairing, this rose sauce pasta would complement a light, crisp salad. A simple arugula salad dressed with lemon vinaigrette will enhance the meal's freshness. Additionally, consider serving it alongside garlic bread or bruschetta for added texture and flavor. These sides can also provide a great way to soak up any remaining sauce on your plate.

When plating, I love to finish with freshly torn basil leaves, which not only add a pop of color but also enhance the aroma of the dish. A generous sprinkle of freshly grated Parmesan cheese brings the dish together, adding salty notes that balance the creaminess of the sauce. Serving warm with a side of red wine elevates the Italian trattoria experience right in your home.

Storage and Make-Ahead Tips

This rose sauce pasta can be made ahead of time, making it an ideal option for busy weeknights. Cook the pasta until just al dente, then drain and toss with a bit of olive oil to prevent sticking before refrigerating. The sauce can also be prepared and stored in an airtight container. It will stay fresh in the fridge for about 3 days. When ready to serve, quickly reheat the sauce over low heat and add a splash of cream as it warms.

If you plan to freeze the sauce for longer storage, consider leaving out the cream until you’re ready to serve. The cream tends to separate upon freezing, which may affect the texture. When reheating, do so gently on the stove or in the microwave, stirring constantly until heated through. Adding fresh basil and Parmesan just before serving will revive the flavor and freshness of the dish.

Questions About Recipes

→ Can I substitute the vodka?

Yes, you can omit the vodka, but it adds a unique flavor that's hard to replicate. If not using vodka, consider adding a bit of extra cream and herbs.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water or cream to refresh the sauce.

→ What type of pasta works best?

Penne is excellent for this recipe as it holds onto the sauce well, but you can also use rigatoni or fusilli.

→ Can I make this vegan?

Yes! Use a vegan cream alternative and omit the Parmesan cheese. You can add nutritional yeast for a cheesy flavor.