Ingredients
- 3 tablespoons unsalted butter
- 1 small yellow onion diced
- 3 garlic cloves minced
- 2 tablespoons tomato paste
- 5 tablespoons vodka
- 1 can whole peeled tomatoes (28 ounces) with juice
- Salt to taste
- Ground black pepper to taste
- 1/2 cup heavy cream
- 1 pinch red pepper flakes optional
- 1/2 cup freshly grated Parmesan cheese
- Fresh basil chopped, for garnish
Instructions
- Heat a large saucepan over medium heat. Add the butter until melted and hot.
- Add the diced onion and cook for about 6 minutes until soft. Stir in the minced garlic and cook for an additional minute.
- Stir in the tomato paste and cook for 2-3 minutes until it darkens slightly.
- Pour in the vodka, stirring constantly to lift any browned bits from the pan. Simmer for about 3 minutes to let the alcohol reduce.
- Stir in the whole peeled tomatoes (break them up with your spoon), and season with salt and black pepper. Allow the sauce to simmer for about 10 minutes so it slightly reduces.
- Mix in the heavy cream and red pepper flakes (if using). Simmer for an additional 5 minutes until the sauce thickens a bit.
- Remove the pan from heat; stir in the freshly grated Parmesan cheese until the cheese melts and the sauce is smooth. Adjust with salt and pepper to taste. Serve with pasta, garnished with basil on top.
