I may not like drinking vodka, but adding vodka to sauces is always a win. The vodka lends a totally distinct and unique flavor to creamy tomato sauce.
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 8 cloves garlic, minced
- 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon dried oregano
- 1 28 oz can crushed tomatoes
- 1/2 cup heavy cream
- 1/4 cup vodka
- 16 oz pasta (I used ziti)
- 1 1/2 cups shredded mozzarella cheese
- Salt and pepper to taste
- Bring a large pot of heavy salted pasta to a boil. Cook pasta until al dente. Drain, reserving 1 cup of pasta water, then set aside.
- In a large skillet over medium-high heat, melt oil and butter. Add onions and saute until translucent, about 3 minutes.
- Add garlic, oregano and crushed red pepper flakes. Cook an additional 1 minute.
- Add crushed tomatoes and bring the mixture to a boil over high heat. Then reduce heat to low for 20 minutes, stirring occasionally, until thickened. Season with salt and pepper to taste.
- When cooked, transfer sauce to a food processor. Add cream and vodka. Make sure that the hot sauce can vent through the food processor lid, then blend until completely smooth.
- Return sauce to pot and bring to a boil to cook off the vodka. Once boiling, reduce heat to a simmer.
- Add pasta and shredded mozzarella to the cooked sauce. Stir to combine, adding reserved pasta water as needed to thin out the sauce (optional). Adjust salt and pepper as needed.
- Serve and enjoy!
Source: Adapted from a recipe by What’s Gaby Cooking