Ingredients

The following ingredients have 5 Servings
  • 2 tbsp olive oil
  • 3 shallots ((can substitute 1 Vidalia onion))
  • 6 garlic cloves
  • 28 oz crushed tomatoes
  • 6 oz tomato paste
  • 1/2 cup vodka
  • 3/4 cup heavy whipping cream
  • 1/2 cup shaved Parmesan cheese
  • 1 tsp crushed red pepper flakes ((more or less according to the taste))
  • salt
  • 2 tbsp minced fresh basil

Instruction

  • Heat up a Dutch oven over medium heat and add olive oil. Add diced shallots and saute until it starts to brown.
  • Smash and mince garlic, add it to the pot, and saute until garlic is fragrant.
  • Add crushed tomatoes and tomato paste, stir well, and simmer until heated through. Pour in vodka, stir, and let it come to simmer.
  • Simmer for a 5-7 minutes but make sure to keep the lid on with a small opening for the steam to escape. (Tomatoes will splatter while simmering so the lid will help a lot.)
  • Stir in heavy whipping cream and add shaved Parmesan cheese, salt, and crushed red pepper flakes. Stir everything together and simmer until the cheese is all melted and smooth.
  • Stir in minced fresh basil and let it cook for just a minute or so.
  • Take off heat and it’s ready to be mixed with pasta.
  • TIP: the sauce can be left chunky or blended smooth. If you want to blend the sauce, use an immersion blender or transfer it into a food processor. Be careful if transferring the sauce to blend because it will be scalding hot.
  • TIP: cook pasta at the same time as the sauce because both will take about the same amount of time.