Description

Indulge in the perfect Pink Bow Pasta with Vodka Sauce – a quick and easy 20-minute recipe that’s sure to become a new family favorite. This creamy, dreamy dish features perfectly cooked pink bow-tie pasta tossed in a luscious, velvety vodka sauce. It’s a delightful balance of rich, tangy, and savory flavors that will have you coming back for seconds.

Ingredients

– 1 pound pink bow-tie pasta

– 1 tablespoon olive oil

– 1 small onion, finely diced

– 3 cloves garlic, minced

– 1/2 cup vodka

– 1 cup heavy cream

– 1/2 cup grated parmesan cheese, plus more for serving

– 1/4 cup fresh basil leaves, chopped

– Salt and black pepper to taste

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Instructions

1. Bring a large pot of salted water to a boil. Cook the pink bow-tie pasta according to package instructions until al dente. Drain and set aside.

2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 2-3 minutes until translucent.

3. Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant.

4. Pour in the vodka and let it simmer for 2-3 minutes to cook off the alcohol.

5. Reduce heat to low and stir in the heavy cream. Simmer for 3-4 minutes, stirring occasionally, until the sauce thickens slightly.

6. Remove the skillet from heat and stir in the 1/2 cup of grated parmesan cheese and chopped basil. Season with salt and black pepper to taste.

7. Add the cooked pink bow-tie pasta to the skillet and toss to coat the pasta evenly in the creamy vodka sauce.

8. Serve the Pink Bow Pasta with Vodka Sauce immediately, garnished with additional parmesan cheese and fresh basil leaves.

Notes

For extra richness, you can add a dollop of mascarpone cheese or cream cheese to the sauce. You can also stir in some frozen peas or sautéed mushrooms for added vegetables. Leftover pasta can be stored in the refrigerator for 3-4 days.

Prep Time: 10
Cook Time: 15
Category: Vegetarian & Vegan Mains
Method: Stovetop
Cuisine: Italian