Jul 30, 2012

Pasta with Italian vodka sauce

This is another winner that originated with Tiffany's mother-in-law Beverly, and Tiffany did a great job with it at the beach.


  • ½ cup good olive oil
  • 1 medium Spanish onion, chopped
  • 3 cloves of garlic, diced
  • ½ teaspoon crushed red pepper flakes
  • 1 ½ teaspoons dried oregano
  • 1 cup vodka
  • 2 (28 oz.) cans peeled plum tomatoes
  • Kosher salt
  • Freshly ground black pepper
  • 4 tablespoons fresh oregano
  • ¾ to 1 cup heavy cream

Preheat oven to 375 degrees. Heat the olive oil in a large oven proof
saute pan over medium heat, add the onions and garlic and cook for about 5
minutes until translucent. Add the red pepper flakes and dried oregano and
cook for 1 minute more. Add the vodka and continue cooking until the
mixture is reduced by half.

Meanwhile, drain the tomatoes, reserving juice, and crush them into the pan
with your hands. Add back the juice and 2 teaspoons salt and a pinch of
black pepper. Cover the pan with a tight fitting lid and place it in the
oven for 1 ½ hours. Remove the pan from the oven and let cool for 15

Place the tomato mixture in a blender and puree in batches until the
sauce is a smooth consistency. Return to the pan. Reheat the sauce, add 2
tablespoons fresh oregano and enough heavy cream to make the sauce a
creamy consistency. Add salt and pepper to taste, and simmer for 10
minutes. Serve with pasta of choice. Serve with Parmesan cheese and a
sprinkle of fresh oregano or basil.

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