Dirk's Vodka Pasta Sauce
In a large sauté pan, heat olive oil over medium heat; add onions
and garlic and cook until soft, about 3-4 minutes. Add red pepper
flakes and cook for 1 minute.
Stir in tomatoes and vodka and continue cooking the mixture for
5-7 minutes until slightly reduced, stirring occasionally.
Then stir in the tomato paste, balsamic vinegar, salt, and black
pepper to taste. Reduce heat to low and simmer partially covered
for 20 minutes until reduced by half, stirring occasionally.
In the meantime, cook your favorite pasta in salted water according
to package directions. Drain and set aside.
Transfer tomato mixture to a food processor or blender, or use an
immersion blender, add basil, and purée until smooth. Return
sauce to the pan and stir in half and half. You want creamy and
slightly sweet consistency. Start with ½ cup of half and half,
taste, and add more if needed. Cook until warmed through, about
2-3 minutes. Stir in parmesan cheese and then the cooked pasta.
Toss to combine.
Serve immediately with additional sprinkle of cheese and basil.
- 3 TBSP EXTRA-VIRGIN OLIVE OIL
- 1 MEDIUM RED ONION - FINELY CHOPPED
- 3 MINCED GARLIC CLOVES
- 1/4 TSP RED PEPPER FLAKES
- 28 OZ WHOLE PEELED TOMATOES (CAN)
- 1/2 CUP DIRK'S VODKA
- 1 TBSP TOMATO PASTE
- 1 TBSP BALSAMIC VINEGAR
- 1 TSP KOSHER SALT
- 1/4 CUP FRESH CHOPPED BASIL
- 3/4 CUP HALF AND HALF
- 2 TBSP GRATED PARMESAN CHEESE
- FRESH BLACK PEPPER - TO TASTE