Tomato Vodka Cream Sauce

Serves:2-3
Source:Fine Cooking Magazine
  • 2 tablespoons olive oil
  • 1 small yellow onion, finely chopped
  • 2 gloves garlic, minced
  • 2 cups canned crushed tomatoes
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried chile flakes
  • 1/4 cup vodka
  • 1/3 cup vegetable broth
  • 1/2 cup heavy cream
  • 1/4 cup Parmesan, freshly grated
  • 1/2 pound Pasta (Rigatoni, Penne, or Fettucine are good choices)

For pasta, set a large pot of salted water to boil.

In a pan large enough to hold both the ingredients and the pasta, saute the chopped onion in olive oil over low heat. When onions are pale golden and soft, add garlic. Add tomatoes when garlic is a pale golden color.

Add thyme, oregano, chile flakes, vodka, and vegetable broth.

Add pasta to boiling water, and cook until al dente.

Let sauce simmer over low heat to thicken.

Just before pasta is ready, add heavy cream to pan and reduce slightly, about 1 or 2 minutes.

Add cooked pasta and Parmesan to pan. Mix well and serve.