Vodka Pasta Sauce 

Ingredients

1 Medium Yellow Onion

3 Garlic gloves

¼ cup olive oil

½ tsp red chili flakes

1 ½ tsp oregano

1 cup vodka

2 28OZ whole peeled tomatoes San Mazano

½ Tsp Black Pepper

1 ½ Tsp salt

1 ½ TBSP Oregano

¾ cup or 1 cup heavy cream

½ or 1 cup grated parmesan

½ cup romano

 

Directions

  1. Chop yellow onion and 3 garlic cloves. Put in large dutch oven with ¼ cup olive oil. Cook for 5 minutes. Preheat oven at 375.

  2. Add 1/2 TSP red chili flakes and 1 ½ TSP oregano. Cook for one minute. After one minute add 1 cup vodka. Reduce mix to half.

  3. Strain 2 28oz peeled tomatoes and crush into dutch oven.

  4. After crushing, add ½ TSP black pepper and 1 ½ TSP salt. Stir well and cover pot. Place into oven at 375. Cook for 1 hr and check if its still liquidy, if so cook a bit longer. Don’t exceed 1.5 hours

  5. Cool for 15 minutes then puree in a blender.

  6. Put back into dutch oven and reheat. Add 1 1/2 TBSP oregano and ¾ cup heavy cream. 

  7. Simmer for 10 minutes. Toss in pasta. Add ½ cup parmesan. 

NOTES:

Put ½ tsp oregano at end of making sauce to make it more herby

If doubling, the recipe may need to increase red chili flakes to 3 TSP to retain heat.