06-03-2005, 03:02 AM
3 cloves garlic, coarsely chopped
1 small onion, chopped
1/2 cup vodka
1 (28 ounce) can crushed tomatoes
1/2 teaspoon hot pepper flakes (crushed red pepper)
1 cup heavy cream
Olive oil
Salt and pepper
The key to making this sauce great is the cooking of the garlic.
Heat a little olive oil in a large frying pan large enough to accept all the ingredients. Add garlic. Cook until it is golden brown. Add hot pepper flakes and saute with the garlic. Cook until garlic turns DARK brown in color. Add onion and cook three minutes. Add vodka and reduce liquid by half. Add tomatoes and cream. Reduce until desired consistency is reached. Add salt and pepper judiciously.
This sauce is best served with penne-shaped pasta and a lot of of Parmagiana or Romano cheese.
1 small onion, chopped
1/2 cup vodka
1 (28 ounce) can crushed tomatoes
1/2 teaspoon hot pepper flakes (crushed red pepper)
1 cup heavy cream
Olive oil
Salt and pepper
The key to making this sauce great is the cooking of the garlic.
Heat a little olive oil in a large frying pan large enough to accept all the ingredients. Add garlic. Cook until it is golden brown. Add hot pepper flakes and saute with the garlic. Cook until garlic turns DARK brown in color. Add onion and cook three minutes. Add vodka and reduce liquid by half. Add tomatoes and cream. Reduce until desired consistency is reached. Add salt and pepper judiciously.
This sauce is best served with penne-shaped pasta and a lot of of Parmagiana or Romano cheese.