Vodka Red Sauce
A rich, velvety tomato sauce made with canned whole tomatoes, onion, garlic, cream, and a splash of vodka. This versatile sauce is delicious tossed with pasta, layered into lasagna, served over meatballs, or spread onto homemade pizza.
Ingredients
- 1 28-ounce can whole peeled tomatoes in their juices
- 2 tablespoons unsalted butter
- 2 tablespoon olive oil
- 1 small onion diced
- 2 cloves garlic finely grated or microplaned
- Pinch of red pepper flakes
- ½ teaspoon dried oregano
- ¼ cup vodka
- ½ cup heavy cream
- 1 salt
Instructions
- Heat the butter and olive oil in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes.
- Microplane in the garlic, add the pinch of red pepper flakes, and 1/2 tsp dried oregano. Cook for 1 minute until fragrant.
- Roughly chop your can of whole tomatoes (use scissors right in the can) and add them to the pot. Let this simmer, covered, for 30 minutes.
- Turn off the heat. Transfer to a blender, and add 1/4 cup vodka and 1/2 cup cream. Blend until smooth*. Transfer back to a saucepan, add 1 tsp of salt, and simmer for 10-15 minutes.
Notes
Blending: To save an extra dish, you can also use a hand blender directly in the pot. However, you will get a creamier result using a blender.
