Monday, March 8, 2010


This sauce is 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.


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!


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