This sauce is fabulous..you can make it as spicy as you like by adjusting the red pepper flakes. I believe using San Marzano tomatoes is the key. They are more expensive but they have such a wonderful taste and worth the extra buck per can.
Ingredients:
1/2 cup olive oil
1 medium spanish onion chopped
3 cloves garlic diced
2 tbl fresh oregano chopped
2 (28 oz) cans whole peeled San Marzano tomatoes
1/2 tsp red pepper flakes
1-1/2 tsp dried oregano
1 cup heavy cream
1 cup vodka
1/2 cup parmesan cheese
salt, pepper
pasta of your choice
Preheat oven to 375 degrees
Heat olive oil in a saute pan that you can eventually transfer to the oven covered. Add onion and garlic. Cook for 5 minutes, add red pepper flakes (more if you like it spicy), dried oregano and vodka. Simmer until liquid reduces.
Add tomatoes but reserve juice from cans. Add 2 tsp salt and pinch of pepper. Cover pan and put it in the oven for an hour and a half. Let cool for 20 minutes. Put sauce in a blender or food processor until smooth. Return it to the pot and add heavy cream, fresh oregano and taste to see if it needs salt and pepper. Simmer for about 5 minutes. Stir in 1/2 cup parmesan cheese. Serve over pasta of your choice with parmesan cheese.
This is so tasty you will be making it over and over again. ENJOY!
Monday, March 8, 2010
VODKA SAUCE WITH PENNE
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