Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1/2 small yellow onion (finely chopped)
  • 2 tablespoons tomato paste
  • 2 cloves garlic (minced)
  • 1/4 teaspoon red pepper flakes
  • 1 can (28 ounces) whole peeled tomatoes
  • 1/2 teaspoon table salt
  • 1/4 to 1/3 cup vodka
  • 1/2 cup heavy cream

Instruction

  • In a large saucepan or high-sided skillet, warm olive oil over medium-high heat until it shimmers. Add onion and tomato paste. Cook for 2-3 minutes, stirring occasionally, until the onions begin to soften.
  • Add garlic and red pepper flakes. Cook for 30-60 seconds, just until the garlic is fragrant.
  • Use your hand to add the tomatoes, holding each one just above the skillet and squeezing it in your fist to crush it lightly, letting the juices and crushed bits fall into the skillet. Pour in remaining liquid from the can, and season with salt.
  • Stir in the vodka, bring sauce to a simmer, and allow to bubble for 6-8 minutes, stirring occasionally. Reduce the heat if the bubbling becomes very vigorous.
  • Stir in the cream and cook for 1-2 minutes, until heated through. Use as desired.