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Prep time
5 minutes
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Cook time
30 minutes
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Makes
3 cups
Author Notes
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
Ingredients
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3
garlic cloves, coarsely chopped
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1
small onion, chopped
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1/2 cup
vodka (or use a whole tiny bottle)
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28 ounces
can of crushed tomatoes (not puree)
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1/2 teaspoon
red pepper flakes
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1 cup
heavy cream
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olive oil and salt & pepper
Directions
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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.
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Add the red pepper flakes to your pan and saute further till the garlic turns a dark brown.
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Add the onion, stir and cook for three minutes.
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Add the vodka, stir, and reduce the liquid by half.
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Keep stirring and add the crushed tomatoes and cream.
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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!
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