Tomato Vodka Sauce

by Laura on November 11, 2012

in Main Meals, Pasta

  • 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.

Serves 4

Source: Coming Home: A Seasonal Guide to Creating Family Traditions, Copyright ©2010 Rosanna Bowles; Stewart, Tabori & Chang

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