Rosy-red Pasta Sauce

11 Reviews
91% would make this recipe again

A creamy tomato sauce flavoured with vodka.

Our cousins José and François gave me this recipe.

Ingredients

1 tbsp olive oil 15 mL
1/2 onions, finely chopped 100 g
1 clove garlic, pressed or minced
1 cup strained tomatoes 260 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
1/4 cup whipping cream 35% 65 mL
1/4 cup vodka, or to taste 65 mL

Before you start

A blender or food processor will be very useful to purée the sauce.

Method

  1. Heat the oil in saucepan over medium heat. Add the chopped onion and minced or pressed garlic, then sauté 5 min until translucent. Add the strained tomatoes, salt, and pepper. Cook 15 min over medium-low heat, with occasional stirring.
  2. Remove the pan from the heat, then stir in the cream and vodka. Mix well then purée in a blender. More or less vodka may be added depending on personal preference.

Remarks

This sauce can be stored up to 2 weeks in the refrigerator; up to 3 months in the freezer.

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Members' Reviews

11 Reviews (10 with rating only ) 91% would make this recipe again
s.pletscher
february 19, 2012 | I would make this recipe again

I didn't have fresh garlic so I used garlic powder and pasta seasoning from Victorian Epicure instead. Worked wonderfully!

Useful 0

This recipe is in the following categories

Tomatoes | Sauces & Dips | Vegetarian | Kosher

Top Reviews

View All Reviews
s.pletscher
february 19, 2012 | I would make this recipe again

I didn't have fresh garlic so I used garlic powder and pasta seasoning from Victorian Epicure instead. Worked wonderfully!

Useful 0

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