An authentic Italian recipe from our kitchen to yours. Buon
Appetito!
Ingredients
- 3 medium plum tomatoes, cored and diced
- 1/2 medium onion, peeled and minced
- 2 cloves garlic, peeled and minced
- 20 ounces tomato puree or tomato sauce
- 1/4 cup vodka
- 1/4 cup heavy cream
- 4 basil leaves
- 1/3 cup extra virgin olive oil
- 1/4 cup Parmigiano Reggiano cheese, grated
- Salt and pepper
Directions
1.
In a
sauce
pan
over
medium
high
heat,
add
the
olive
oil,
vodka,
garlic
and
onion.
Simmer
and
sauté
the
ingredients
until
the
alcohol
has
almost
evaporated
from
the
pan
and
the
onions
begin
to
turn
translucent.
2.
Add
the
diced
tomatoes
to
the
pan,
lower
the
heat
to
medium,
cover
the
pan
and
cook
for
5 -
8
minutes
or
until
the
tomatoes
begin
to
break
down.
3.
Once
the
tomatoes
begin
to
break
down,
forming
a
light
sauce,
add
the
tomato
puree,
cream,
basil
leaves
and
Parmigiano
to
the
pan.
Stir
well
to
incorporate
all
of
the
ingredients.
The
sauce
should
be a
light
pink
or
salmon
color.
When
combined,
bring
the
sauce
to a
gentle
simmer,
cover
the
pan
and
simmer
for
15
minutes,
stirring
occasionally.
4.
Taste
the
sauce
and
add
salt
and
pepper
as
desired.
5.
Remove
the
sauce
from
the
heat
and
serve
over
your
favorite
pasta.
Notes
This
version
of
the
recipe
makes
a
rustic
sauce
with
visible
pieces
of
tomato
and
basil.
If
you
would
like
a
smoother
sauce,
puree
the
sauce
after
cooking
using
a
stick
blender
per
the
manufacturer's
instructions.
