Delicious? Yes. Easy? Yes. Will I tell you how? Of course!
This recipe is simplicity itself, and the vodka can be omitted if you choose, but why do that? You can use spicy pepper vodka too!
1 28 oz can crushed tomatoes
1 12 oz can tomato sauce
1/4 cup olive oil
6 – 8 garlic cloves – minced
pinch of red pepper flakes
1/2 cup vodka plus 2 tablespoons to put in at the end
1/3 cup heavy cream
2 tablespoons butter
3/4 cup parmesan
In a heavy bottomed cold saucepan, add the olive oil, garlic cloves and red pepper flakes. Turn the heat onto medium, and stir the contents of the pan. Once you get a whiff of the garlic, add the crushed tomatoes, the tomato sauce and the vodka. Stir all to combine well and cover the pan, let it come to a boil and then remove the lid, allowing it to simmer for about 15 minutes. Be careful you stir periodically so the sauce doesn’t burn on the bottom. Once it’s cooked down for that time, lower the heat to a simmer and add the cream and butter, stirring well. At this point, I usually get out the immersion blender, but that’s not a rule. You can leave the consistency the way it is and it will be delicious. If you do want to use the blender, make sure it is completely submerged in the sauce, remove it from the heat, and blend until you are happy with the consistency. I usually do like to leave it with some texture, but smooth. Return it to the heat to warm again, then stir in the Parmesan well, and serve with your favorite pasta.
Now, you can make many variations with this, you can add finely chopped onion to the original oil and garlic, you can also add in some torn basil leaves, or oregano, or whatever your family likes. Remember, it’s not about the strict recipe, it’s about trying and seeing what you like! The pan I made is above, I added sauteed mushrooms and it was wonderful!