Sometimes known as “pink sauce” or Penne alla Vodka, vodka sauce takes minimal effort to create a restaurant-quality experience at home. Silky cream and tangy tomatoes come together harmoniously, and vodka enhances them without adding unpleasant flavors. The alcohol evaporates while it cooks, so this dish is family-friendly. Use this sauce over pasta, add red pepper flakes to spice it up, or use it on your next homemade pizza.

¼ cup extra-virgin olive oil

2 tablespoons unsalted butter

3 garlic cloves, minced

6 ounces tomato paste

2 cups heavy cream

6 tablespoons vodka

½ cup chicken broth

½ teaspoon salt

Pinch ground black pepper

1 pound dried pappardelle pasta, or other pasta of your choice

Grated Parmesan and fresh basil for serving

In a large, wide saucepan, heat the olive oil and butter over medium heat. Once the butter is melted, add the garlic and tomato paste and cook, whisking constantly, until fragrant, about 1 minute. Whisk in the heavy cream and continue to cook over medium heat for 5 to 7 minutes, whisking occasionally. Add the vodka and continue cooking for another 5 to 7 minutes. Add the chicken broth, salt, and pepper and continue cooking and whisking occasionally until it has thickened slightly, 15 to 20 minutes.

While the sauce cooks, bring a large pot of salted water to a boil. Cook the pasta according to package directions. Taste the sauce and add more salt and some pepper if desired.

When the pasta is cooked and the sauce has thickened, drain the pasta and immediately add it to the sauce. Gently toss to coat the noodles. Serve with grated Parmesan and fresh basil.