Italian | Tomato Vodka Cream Sauce
Posted on March 22, 2014
A tasty sauce to serve with penne pasta.
one 28-ounce can diced tomatoes with their liquid (Pomi)
1/4 cup extra virgin olive oil
10 cloves garlic, pressed
1 red onion, finely chopped
crushed hot red pepper
1/2 bunch of basil leaves, roughly chopped
1/4 cup vodka
1/2 cup heavy cream, room temperature
2 tablespoons unsalted butter, room temperature
2 tablespoon Italian parsley, chopped
freshly ground black pepper
Heat the olive oil in a large skillet over medium heat. Sauté the onions and garlic in the hot oil for approximately 3 minutes. Cook until the garlic is lightly browned and onions are translucent.
Add the tomatoes and basil leaves to the skillet and bring to a boil. Season with salt and crushed red pepper generously, and boil for 2 more minutes. Pour in the vodka, and lower the heat so the sauce is at a lively simmer. Puree with a hand mixer and season with salt and pepper.
Once you have seasoned to your liking take off the heat and pour in the cream. Add in 2 tablespoons butter and swirl into the skillet to incorporate. Sprinkle with Italian parsley and serve with penne pasta.
(Ref. "Tomato Vodka Cream Sauce" recipe, Sur La Table's "Introduction to Sauce" class.)