Name: Love at First Bite Pasta Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 2 to 3 Tablespoons Olive Oil; 1 Onion (finely diced); 1 Carrot (peeled and finely diced); 3 Garlic Cloves (finely minced); 3/4 cup Vodka (or chicken broth); 1 (28-ounce) can Whole Tomatoes (or crushed); 1 Tablespoon Tomato Paste; 1 teaspoon Salt; 1 teaspoon Pepper; 1/2 teaspoon Red Pepper Flakes; 2 teaspoons Sugar; 1 cup Heavy Cream; 1/2 cup Parmesan Cheese (freshly grated, divided); 6 to 8 Basil Leaves (ribbons); 1 Tablespoon Crushed Calabrian Chilies (optional); 1 lb. Pasta (of choice)

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Introduction

Love at First Bite Pasta is a creamy, flavorful dish that combines a rich tomato-cream sauce with hints of vodka and freshly grated Parmesan. It’s perfect for a comforting dinner that feels both indulgent and approachable.

A close-up view of a white bowl filled with penne pasta covered in a thick, creamy, orange-red sauce. The sauce has a smooth but slightly chunky texture that clings to each pasta piece. There are small green herb pieces sprinkled on top, along with grated white cheese lightly scattered over the surface. A golden spoon lifts a portion of the pasta, showing the sauce coating every piece evenly. The whole scene is set against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 to 3 Tablespoons Olive Oil
1 Onion, finely diced
1 Carrot, peeled and finely diced
3 Garlic Cloves, finely minced
3/4 cup Vodka (or chicken broth)
1 (28-ounce) can Whole Tomatoes (or crushed)
1 Tablespoon Tomato Paste
1 teaspoon Salt
1 teaspoon Pepper
1/2 teaspoon Red Pepper Flakes
2 teaspoons Sugar
1 cup Heavy Cream
1/2 cup Parmesan Cheese, freshly grated
6 to 8 Basil Leaves, ribbons
1 Tablespoon Crushed Calabrian Chilies (optional)
1 lb. Pasta of choice

Instructions

Step 1: Heat a large skillet or Dutch oven over medium heat. Add olive oil, then sauté the diced onion and carrot for 8-10 minutes until softened. Add the minced garlic and cook for 1 minute more.
Step 2: Pour in the vodka or chicken broth, stirring to deglaze the pan and release any browned bits. Let it simmer for about 5 minutes to evaporate the alcohol.
Step 3: Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
Step 4: Stir in the tomatoes, tomato paste, salt, pepper, sugar, and red pepper flakes into the skillet. Break up the whole tomatoes with a spoon. Reduce heat to medium-low and simmer the sauce for 10-15 minutes.
Step 5: For a smoother sauce, use an immersion blender directly in the skillet or transfer the sauce to a blender carefully, as it will be hot. Blend until smooth.
Step 6: Return the blended sauce to the pan if needed. Stir in the heavy cream and 1/4 cup of Parmesan cheese. Taste and adjust seasoning with more salt and pepper if necessary.
Step 7: Add the drained pasta to the sauce and toss gently to coat evenly. Serve topped with the remaining Parmesan, fresh basil ribbons, and crushed Calabrian chilies if using.

Tips & Variations

Substitute vodka with chicken broth for a milder, alcohol-free version without losing depth of flavor.
Use rigatoni or penne pasta for a hearty bite that holds the creamy sauce well.
Add a splash of pasta cooking water if the sauce feels too thick after tossing with pasta.
For extra heat, add crushed Calabrian chilies directly into the sauce while simmering.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of cream or water to loosen the sauce if it has thickened.

How to Serve

A white plate holds a pile of penne pasta covered in thick, creamy, orange-red sauce. The sauce is generously coating each piece of pasta, creating a rich texture. On top, there is a layer of finely grated white cheese, scattered unevenly but covering most of the pasta. Small green herbs are sprinkled over the cheese, adding a fresh color contrast. In the background, there is a white marbled surface and a piece of crusty bread placed beside the plate, partially in the frame. A checkered black and white cloth is slightly visible behind the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this sauce ahead of time?

Yes, the sauce can be made up to two days in advance and stored in the refrigerator. Reheat gently and add cream or pasta water before serving.

What type of pasta works best for this recipe?

Pasta shapes like penne, rigatoni, or fusilli are great for holding the creamy sauce, but feel free to use your favorite variety.