This recipe came to me from my son's wonderful elementary school trumpet teacher. Don't worry too much over the vodka - I use one of those small bottles usually found at the cashier area in a liquor store (instead of purchasing a large bottle) and this quantity is fine. This can be made ahead; just reheat in a saucepan or microwave. Most any pasta works with this sauce - my family likes cavatappi and penne. —KPhetteplace
garlic cloves, coarsely chopped
small onion, chopped
vodka (or use a whole tiny bottle)
can of crushed tomatoes (not puree)
red pepper flakes
olive oil and salt & pepper
In This Recipe
The recipe secret is the cooking of the garlic (this makes the sauce GREAT as opposed to good). Heat a little olive oil in a large fry pan (large enough to hold all the ingredients) and add the garlic. Stir around and cook till it is golden brown.
Add the red pepper flakes to your pan and saute further till the garlic turns a dark brown.
Add the onion, stir and cook for three minutes.
Add the vodka, stir, and reduce the liquid by half.
Keep stirring and add the crushed tomatoes and cream.
You can serve the sauce at this point or continue to cook to your desired consistency. Check the taste and add salt & pepper if you wish. Prepared meats, vegetables, and fresh herbs such as basil, oregano and parsley meld great in this sauce. Serve with your favorite pasta and grated Parmesan. Godere!