Vodka Sauce

Do you ever eat things in restaurants and think "it must be impossible to make this at home"??? (I know, I'm probably the only one. It's weird.) That's how I felt about vodka sauce. (I know, of all things, a pasta sauce...) So you can imagine my glee when I found this recipe on My Catholic Kitchen. I was assigned that blog for the Secret Recipe Club, so I didn't even have to think twice about what I would make. And I'm so glad I did. No need to order this in a restaurant any longer - this version is absolutely delicious. I also love how versatile it is - you can toss it with "plain" pasta, or stir in meats and veggies.

As with all good Italian recipes, this one starts with a pile of onions and garlic.



Heat the olive oil in a Dutch oven (best if this is oven safe!) and add the onions and garlic.



Cook for about 5 minutes or until the onions are translucent, then add the red pepper flakes and oregano



and cook for another minute, stirring constantly. Pour in the vodka



and cook for a few minutes until the liquid is reduced. Now add the tomatoes and give it all a good stir.



Cover the pot tightly and place in the oven for about an hour and a half. This will smell amazing! Let it cool for about 15 minutes, then use an immersion blender to puree the sauce.



(You can also use a regular blender or food processor, just be sure to puree it in batches and be careful about the steam - it's hot!)

You want the sauce to be nice and velvety smooth...



Pour in the cream



and stir. Serve the sauce with any pasta and add-ins of your choosing. This time, I made cheese tortellini and added smoked sausage and mushrooms.



Just be sure to top your pasta and sauce with fresh parmesan!



One year ago: Peanut Butter Chocolate Chip Cookies
Two years ago: Oatmeal Caramel Chocolate Bars
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Vodka Sauce

2 Tbsp. olive oil
1 medium onion, chopped
3 cloves garlic, diced
1/2 tsp. crushed red pepper flakes
1 1/2 tsp. oregano
1 cup vodka
2-28 oz. cans stewed tomatoes
2 tsp. salt
1/2 tsp. freshly ground black pepper
1 cup heavy cream

Heat the olive oil in a Dutch oven over medium heat, then 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, stirring constantly. Add the vodka and continue cooking until the mixture is reduced by half.

Pour the tomatoes into the pan and add salt and pepper. Cover the pan with a tight fitting lid. Bake at 375 for 1 1/2 hours. Remove the pan from the oven and let cool for 15 minutes.

Use an immersion blender to puree the sauce until it is smooth. (Alternatively, puree in batches in a blender or food processor being careful to let steam escape - it is hot!) Stir in the cream then toss with hot pasta.

(If you want to freeze the sauce for use later, freeze it without cream in it. Add the cream after re-heating, just before tossing with pasta.)