Ingredients
- 1 can (28 ounce) diced tomatoes (I like to use San Marzano)
- 1 can (15 ounce) crushed tomatoes
- 1 small diced yellow onion
- 1 celery rib (diced)
- 1/4 cup shredded carrot
- 1 garlic clove, minced
- 1/3 to 1/2 cup heavy cream (depending on how creamy you like the sauce)
- 1/4 cup vodka (a little more or less depending on taste, it doesn't have to be exact)
- 1 tablespoon chopped fresh basil
- 1 teaspoon dried oregano
- Pinch red pepper flakes
- Kosher salt to taste
- Pepper to taste
- Olive oil (to saute the vegetables)
- Garnish
- Extra basil, chopped
- Parsley, chopped
- Parmesan cheese, grated
How to Make
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Step 1: Sauce ... In a medium size pot; add the olive oil and bring to medium heat. Add the onion, celery, carrot, garlic, red pepper flakes, oregano, a light pinch of salt and pepper; and, saute stirring often until tender (about 5-7 minutes). Add the vodka; and, cook just a minute. Then, add the tomatoes and cook 5 minutes, until everything is heated through.
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Step 2: Puree ... Add the basil, and season again with salt and pepper. Puree with an immersion blender; or a stand up blender. Puree until you get the consistency you like. Finish with the heavy cream; and, simmer on medium low heat until warm. Season once again if necessary.
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Step 3: Garnish and Serve ... Serve the sauce over your favorite pasta; and, garnish with extra basil, parsley, or cheese. A simple delicious sauce. ENJOY!
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