Ingredients
- 1 1/2 pounds tomatoes pureed (fresh tomatoes, you want to end up with approximately 2 cups)
- 1 small onion, diced
- 2 garlic cloves, minced
- 1/4 to 1/3 cup vodka
- 1/4 cup chicken broth
- 1/2 to 3/4 cup heavy cream
- 3 tablespoons fresh basil (2 tablespoons, chopped; 1 tablespoon, torn leaves)
- 1/4 teaspoon red pepper flakes to taste
- 1 teaspoon Italian seasoning
- Salt to taste
- Pepper to taste
- 2 teaspoons olive oil
- Garnish: grated parmesan or pecorino romano cheese
How to Make
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Step 1: Base ... Add the olive oil to a medium size saute pan, and bring to medium heat. Add the onion, garlic, and red pepper flakes; cook, stirring often for 2-3 minutes.
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Step 2: Tomatoes ... Add the tomatoes, cooked vegetables, chicken broth, Italian seasoning, 1 tablespoon fresh basil, and a pinch of both salt and pepper to a blender or food processor and pulse a few times until almost smooth. I like a bit of texture, but that is my preference. Pulse a few times until it is to your liking.
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Step 3: Add the sauce back to the pan and bring to medium heat. Add the vodka, re-season if necessary; and, simmer on medium low heat for approximately 10 minutes.
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Step 4: Finish ... The sauce is basically done at this point. Add the cream (start with 1/2 cup; if you like it a bit creamy, add a bit more); and, let it simmer a couple of minutes to heat up. Finish with the remaining basil.
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Step 5: Serve and ENJOY! ... Top your favorite pasta. I prefer a bucatini (a hollow spaghetti), or a classic spaghetti is fine. Garnish with parmesan or pecorino romano cheese.
We hope you enjoy this recipe!
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