- 1 large carrot
- 2 rubs celery with leaves
- 1 large onion
- 4 cloves garlic
- ½ cup extra virgin olive oil
- 28 ounces San Marzano tomatoes
- 1 tsp sea salt
- ½ tsp sugar (if needed)
- ½ cup heavy cream
- ½ cup vodka
- ½ tsp red pepper flakes
Dice the carrot, celery, onion, and garlic (or place in a food processor).
Put the oil in a large saucepan and place over medium heat. When the oil is hot, add the chopped vegetables to the pan and sauté over medium heat until just soft, about 5 minutes.
Puree the tomatoes in a food processor, then add them to the pan. Add the salt, and sugar if necessary. Let the sauce simmer, uncovered, for 1 hour, stirring occasionally.
Add the cream and vodka and simmer gently for 30 minutes; do not boil, or the sauce could curdle. Add the red pepper flakes and serve over pasta.
NOTE: This recipe can be varied many different ways buy adding fresh vegetables or meat into the sauce. After you try it, I’m sure it will become one of your go-to recipes as well.
Source: Coming Home: A Seasonal Guide to Creating Family Traditions, Copyright ©2010 Rosanna Bowles; Stewart, Tabori & Chang