Pink Vodka Burrata Pasta
Highlighted under: Celebration Feast Ideas
I remember the first time I tried making this Pink Vodka Burrata Pasta. It was a cozy Saturday night in, just my partner and me, both craving something comforting yet fancy. It was a bit of a splurge, costing around $12, but oh man, was it worth every penny! The creamy sauce and that luscious burrata really stole the show. Now, whenever we want a treat, this dish is the first one I think of.
Making this Pink Vodka Burrata Pasta was such a delightful experience. The first time I cooked it, I was worried the vodka wouldn’t add anything special, but I was so wrong. It really brightens up the sauce in a way that just tomato or cream alone can’t achieve.
Cooking with burrata is always a joy, but this time around, I made sure to let the sauce simmer more than I did before. The additional time really allows the flavors to meld and the creamy texture to shine. Now I can’t imagine making it any other way!
Why This Works So Well
- The sauce is rich yet surprisingly light
- Burrata adds a creaminess that plain cheese can't match
- Leftovers are even better on day two
The Secret to This Pink Vodka Burrata Pasta
The magic of this Pink Vodka Burrata Pasta lies in the balance between the rich and creamy elements. The vodka brings a bit of sharpness that cuts through the creaminess of the heavy cream and the burrata, while the crushed tomatoes add just enough sweetness. Honestly, if you're short on time, you can swap the crushed tomatoes for a good quality jarred marinara sauce. It won't be the same, but I promise it still tastes great.
Ingredients
You’ll need:
Ingredients
- 12 ounces of penne pasta
- 2 tablespoons of olive oil
- 1 medium onion, finely chopped
- 2 cloves of garlic, minced
- 1 can (28 ounces) of crushed tomatoes
- 1/2 cup of vodka
- 1/2 cup of heavy cream
- Salt and pepper to taste
- 4 ounces of burrata cheese
- Fresh basil for garnish
Instructions
Here’s how to make it:
Cook the Pasta
Start by boiling a large pot of salted water. Once it’s at a rolling boil, add the penne pasta and cook according to package instructions until al dente. Remember to reserve about a cup of pasta water before draining. Trust me, that starchy goodness helps bring the sauce together later.
Prepare the Sauce
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking until they're soft and fragrant, about 5 minutes. Keep stirring here, or things might start to stick and burn. Once they are translucent, pour in the crushed tomatoes and vodka, bringing the mixture to a gentle simmer.
Add Cream
Let the sauce simmer for about 10 minutes to concentrate the flavors. Stir in the heavy cream and season with salt and pepper. You'll know it's ready when it becomes a lovely pink color and has thickened slightly. If it looks too thick, add a bit of that reserved pasta water until it reaches your preferred consistency.
Combine
Add the drained pasta to the sauce and toss everything together. Continue to cook for a couple of minutes, ensuring the pasta is well coated. If you need more moisture, just add a splash more of the pasta water. It’s okay to get a little messy, just keep mixing until everything feels right.
Serve with Burrata
Transfer the pasta to serving plates and tear the burrata over each portion. The creamy center will melt slightly into the warm pasta, making it even more delicious. Garnish with fresh basil leaves, and there you have it—a dish that feels fancy but is super easy to make!
What to Serve with Pink Vodka Burrata Pasta
This pasta pairs wonderfully with a simple side salad and some crusty bread for mopping up any leftover sauce on your plate. A bright arugula salad with lemon vinaigrette complements the richness of the pasta nicely. I also love serving it with a glass of chilled white wine, something like a Sauvignon Blanc, which balances out the creamy sauce.
Make-Ahead Tips
If you want to prep this dish ahead of time, you can cook the pasta and sauce separately. Just store the sauce in the fridge for up to two days and reheat it before combining with the pasta. I’ll be honest, though, the burrata is best added fresh right before serving. It doesn’t hold up when prepped too early, but that’s part of the charm, right?
Questions About Recipes
→ Can I use a different type of pasta?
Absolutely! I usually use penne, but you can swap it for any pasta you like—fusilli or rigatoni work really well too.
→ Is the vodka really necessary?
Honestly, you can skip it if you want, but it does add a nice depth to the sauce. If you prefer, use a splash of chicken broth instead.
→ How long will leftovers keep?
They should be good for about 3 days in the fridge. Just reheat in a skillet over medium heat, adding a splash of cream or pasta water to bring it back to life.
Pink Vodka Burrata Pasta
Created by: The Globalbitesrecipes Team
Recipe Type: Celebration Feast Ideas
Skill Level: Intermediate
Final Quantity: 4.0
What You'll Need
Ingredients
- 12 ounces of penne pasta
- 2 tablespoons of olive oil
- 1 medium onion, finely chopped
- 2 cloves of garlic, minced
- 1 can (28 ounces) of crushed tomatoes
- 1/2 cup of vodka
- 1/2 cup of heavy cream
- Salt and pepper to taste
- 4 ounces of burrata cheese
- Fresh basil for garnish
How-To Steps
Start by boiling a large pot of salted water. Once it’s at a rolling boil, add the penne pasta and cook according to package instructions until al dente. Remember to reserve about a cup of pasta water before draining. Trust me, that starchy goodness helps bring the sauce together later.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking until they're soft and fragrant, about 5 minutes. Keep stirring here, or things might start to stick and burn. Once they are translucent, pour in the crushed tomatoes and vodka, bringing the mixture to a gentle simmer.
Let the sauce simmer for about 10 minutes to concentrate the flavors. Stir in the heavy cream and season with salt and pepper. You'll know it's ready when it becomes a lovely pink color and has thickened slightly. If it looks too thick, add a bit of that reserved pasta water until it reaches your preferred consistency.
Add the drained pasta to the sauce and toss everything together. Continue to cook for a couple of minutes, ensuring the pasta is well coated. If you need more moisture, just add a splash more of the pasta water. It’s okay to get a little messy, just keep mixing until everything feels right.
Transfer the pasta to serving plates and tear the burrata over each portion. The creamy center will melt slightly into the warm pasta, making it even more delicious. Garnish with fresh basil leaves, and there you have it—a dish that feels fancy but is super easy to make!
Nutritional Breakdown (Per Serving)
- Calories (kcal): 540
- Total Fat (g): 24.5
- Saturated Fat (g): 13.7
- Cholesterol (mg): 66
- Sodium (mg): 681
- Total Carbohydrates (g): 63.2
- Dietary Fiber (g): 4.2
- Sugars (g): 6
- Protein (g): 15.3