Pink Vodka Penne for Date Night

Name: Pink Vodka Penne for Date Night
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Ingredients: 200g penne pasta; Salt for boiling water; 1 tablespoon olive oil; 2 cloves garlic, minced; 1/2 onion, finely chopped; 1 cup tomato puree; 1/2 cup heavy cream; 1/4 cup vodka; Salt and pepper to taste; Fresh basil leaves for garnish; Grated parmesan cheese for serving

Highlighted under: Comfort Food

I love preparing Pink Vodka Penne for Date Night because it's an elegant yet surprisingly simple dish. The creamy vodka sauce combined with the vibrant tomato puree creates a delightful balance of flavors. I find that the richness of the sauce perfectly complements al dente penne pasta, making every bite feel luxurious. It’s a dish that's sure to impress, whether we're enjoying a cozy dinner at home or hosting friends. Plus, it pairs beautifully with a glass of wine, enhancing the entire dining experience. I can't wait to share this with you!

Created by

Ruby Lawson

Last updated on 2026-01-07T10:52:10.737Z

When I first attempted to make Pink Vodka Penne, I was unsure about the combination of vodka and cream. However, after experimenting with the ratios, I discovered that the vodka actually enhances the flavors in the sauce without overpowering them. The creamy texture of the sauce coats the pasta beautifully, and the bright flavor from the tomatoes adds a refreshing touch.

One valuable tip I learned along the way is to always use fresh basil as a garnish. It doesn’t just add a pop of color; the aromatic contrast elevates the entire dish. I often prepare this for date nights, and it always earns a spot at the top of our favorites list.

        Why You'll Love This Recipe
        Rich and creamy sauce with a touch of sophistication
Perfect balance of flavors that will impress your date
Quick and easy to prepare for a lovely evening at home

      

Understanding the Ingredients

The key ingredient in Pink Vodka Penne is the vodka itself. It plays a crucial role by enhancing the flavors of the tomato puree, adding a depth that would be missing without it. When cooked, the alcohol evaporates, leaving behind a subtle richness that complements the cream's velvety texture. If you prefer a non-alcoholic version, you can substitute vodka with additional vegetable broth for a similarly rich flavor, although it may lack that distinct sharpness.

Also integral to this dish is the heavy cream, which contributes to the sauce's luxurious consistency. When choosing heavy cream, look for one with at least 36% milk fat for the best results. This kind of cream will emulsify beautifully with the tomato puree and vodka, creating a smooth sauce that clings perfectly to the penne. For a lighter option, half-and-half can be used, but it may yield a less creamy texture.

Fresh basil leaves not only add a lovely pop of color but also a fragrant herbaceous note that brightens up the entire dish. When garnishing, I recommend tearing rather than chopping the basil leaves; this prevents them from turning dark and releasing too much moisture, enhancing the presentation and flavor.

Cooking Techniques for Success

When cooking the penne, aim for an al dente texture, as it will continue to cook slightly when combined with the sauce. Timing is crucial here; a minute or two too long can result in a mushy pasta. Start checking the pasta a minute before the package recommends to ensure that it maintains a firm, chewy bite, providing a nice contrast to the creamy sauce.

In preparing the sauce, be sure to sauté the garlic and onion gently until they are soft and translucent but not browned. Browning can introduce unwanted bitterness, which would clash with the dish's overall flavor. Stirring regularly at medium heat ensures that the garlic does not burn, which can happen quickly. After adding the tomato puree, cook it until it bubbles gently, which allows its freshness to bloom and meld perfectly with the garlic and onion.

Another important tip is to mix the cooked pasta into the sauce over low heat rather than high. This method prevents the sauce from breaking and ensures that it wraps around the pasta nicely. Tossing the pasta in the sauce for an extra two minutes not only warms it through but also allows the starchy pasta water to help thicken the sauce slightly, creating an even richer finish.

Ingredients

For the Pasta

200g penne pasta
Salt for boiling water

For the Sauce

1 tablespoon olive oil
2 cloves garlic, minced
1/2 onion, finely chopped
1 cup tomato puree
1/2 cup heavy cream
1/4 cup vodka
Salt and pepper to taste
Fresh basil leaves for garnish
Grated parmesan cheese for serving

Instructions

Steps

Cook the Pasta

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

Prepare the Sauce

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped onion, sautéing until they become soft and translucent.

Add Tomato and Vodka

Stir in the tomato puree and cook for about 5 minutes. Then, add the vodka, allowing the mixture to simmer for another 5 minutes to reduce slightly.

Mix in Cream

Lower the heat and pour in the heavy cream, stirring until the sauce is fully combined. Season with salt and pepper to taste.

Combine Pasta and Sauce

Add the cooked penne to the sauce, tossing until all the pasta is well-coated. Cook for an additional 2 minutes to heat through.

Serve

Serve in bowls, garnished with fresh basil leaves and a sprinkle of grated parmesan cheese.

Enjoy your meal!

Pro Tips

For an extra kick, you can add red pepper flakes to the sauce. Adjust the amount of vodka depending on your preference for flavor intensity.

Storage and Make-Ahead Options

If you wish to prepare Pink Vodka Penne ahead of time, consider making the sauce in advance. The sauce will keep well in the refrigerator for up to three days. Allow it to cool before transferring it to an airtight container. When ready to serve, simply reheat the sauce on low heat, adding a splash of cream or water to loosen it up as necessary.

When it comes to storing leftovers, keep the pasta separate from the sauce if possible. This prevents the pasta from becoming overly soggy in the sauce during refrigeration. Store each component in airtight containers for up to three days. When reheating, add a little water to the pasta for steam and moisture before microwaving or warming in a skillet, ensuring it doesn’t dry out.

For longer storage, you can freeze the sauce alone for up to three months. Thaw it in the refrigerator overnight before reheating. If you're freezing the sauce, avoid adding the cream before freezing; instead, stir it in when reheating to maintain the sauce's creamy texture.

Serving Suggestions and Variations

Pink Vodka Penne pairs wonderfully with a side salad or garlic bread. A simple arugula salad dressed with olive oil and lemon complements the richness of the pasta, offering a fresh, peppery contrast. Garlic bread is another excellent choice, as it can soak up any leftover sauce, adding even more indulgence to the meal.

If you’re looking to add some protein to your dish, consider sautéing shrimp or chicken to toss in with the pasta. For shrimp, cook them separately in a hot skillet with olive oil until pink and opaque, then add to the dish just before serving. If using chicken, grill or pan-sear it for extra flavor, then slice it to nestle on top of the pasta for an elegant presentation.

For a vegetarian version, consider adding sautéed mushrooms or spinach to the sauce. These additions not only boost nutritional value but also enhance the dish’s flavor profile. Cook the mushrooms until golden brown before adding the tomato puree, or wilt the spinach in the last minute of cooking time for a vibrant green touch.

Questions About Recipes

→ Can I make this recipe vegetarian?

Absolutely! You can omit the vodka or use a non-alcoholic substitute.

→ What if I don't have heavy cream?

You can use half-and-half or a dairy-free cream if needed.

→ Is there a substitute for penne pasta?

Yes, any pasta shape like fusilli or rigatoni will work well.

→ Can I prepare the sauce ahead of time?

Certainly! The sauce can be made in advance and refrigerated. Just reheat it before mixing with the pasta.