A silky, blush-pink sauce like this one starts with butter and olive oil melted together until they turn onions and garlic soft and fragrant, then builds real depth with a brick-red bloom of tomato paste and a hearty splash of vodka that gets reduced down before the crushed San Marzano tomatoes go in. A gentle simmer thickens everything into a rich, deeply flavored base, and a final pour of heavy cream and a shower of finely grated Parmesan turn it velvety and rounded, with just enough red pepper flakes for a warm background kick. Torn fresh basil stirred in at the end adds a bright, herby lift right before serving. It's the kind of sauce that clings beautifully to your pasta of choice, making it an easy, satisfying option for a gluten free dinner rotation. Simple pantry staples and one pan are all it takes to get a restaurant-quality result at home.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Melt the butter with the olive oil in a large saucepan over medium heat until the butter is foamy and the fat shimmers.
Add the onion and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
