What a simple, tasty, and interesting sauce. Right after I added the vodka, I tasted it and worried about the strong alcohol flavor. By the end of it, the flavors were more subtle and integrated. So good! And the cream mades the sauce turn a bright orange color, which is slightly alarming. Taste-wise, however, the cream gave the sauce a nice finish.
I recommend serving this sauce with meatballs:
- 1/4 cup extra virgin olive oil
- 2 glove garlic, minced
- 1 onion, finely diced
- 28 oz can ground peeled tomatoes
- 4 tbsp butter
- 1/4 cup vodka
- 1/4 cup heavy cream
Heat olive oil over medium heat in a large saucepan. Add garlic and onion. Cook until fragrant and transparent. Add tomatoes and bring to a vigorous simmer. Reduce heat to a mild simmer, and let simmer until thick (about 20 minutes), stirring occasionally.
Add butter. Stir until melted and well-integrated. Add vodka. Continue to simmer until thick (about 20 minutes), stirring occasionally.
Add heavy cream and mix well. Add pasta, garnish, and serve immediately.