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Tomato Alfredo Sauce Recipe

Tomato Alfredo Sauce Recipe; Fresh Pink Sauce Pasta

  • Author: Gianna Ferrini


  • 2 tablespoons olive oil
  • 1 tbsp unsalted butter
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 (14-ounce) can of crushed tomatoes
  • 1 cup heavy cream
  • 1/4 cup vodka (optional)
  • 1/2 teaspoon red pepper flakes (adjust to taste)
  • Salt and freshly ground black pepper to taste
  • 1/4 cup fresh basil, chopped
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup grated Romano cheese
  • 1 pound pasta


  1. In a large skillet or medium saucepan, heat the olive oil over medium heat. Add the butter, chopped onion and garlic, and sauté until they become soft and translucent, about 3-4 minutes.
  2. If using vodka, add it to the skillet and cook for an additional 2-3 minutes, allowing it to reduce slightly.
  3. Stir in the crushed tomatoes and basil. Bring the mixture to a simmer, then reduce the heat to low and let it cook for about 10-15 minutes, allowing the sauce to thicken and the flavors to meld.
  4. Add the heavy cream to the sauce and stir well. Simmer for an additional 5-7 minutes, stirring occasionally, until the sauce thickens further and becomes creamy.
  5. Cook the pasta in a large pot of salted boiling water according to the package directions until al dente, making sure to reserve a cup of pasta water.
  6. Season the sauce with red pepper flakes, salt, and black pepper to taste. Adjust the seasoning to your preference.
  7. Add the grated Romano cheese to the sauce and stir until it’s fully incorporated and the sauce is creamy and smooth.
  8. Add the cooked pasta to the skillet with the pasta sauce. Toss everything together until the pasta is well coated with the sauce.
  9. Divide the pasta into serving plates, garnish with additional fresh herbs and Romano cheese (or mozzarella cheese) if desired, and serve hot. Store in an airtight container.