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Summary
Taken from Cook’s Illustrated’s “The Complete Book of Pasta and Noodles,” this sauce is simple enough to prepare but really delivers on flavor.
Servings
4 servings
Prep Time
0 hours, 10 minutes
Cook Time
0 hours, 15 minutes
Ingredients
- 1 28-ounce can dice tomatoes of whole tomatoes packed in juice (I used San Marzano)
- 2 cloves garlic, peeled
- 2 Tablespoons extra-virgin olive oil
- 1/4 teaspoon red pepper flakes
- 1/2 cup vodka
- 1 cup heavy cream
- 2 Tablespoons coarsely chopped basil, about eight leaves
- Salt
- Freshly ground pepper
Instructions
If using diced tomatoes, go to Step 2. If using whole tomatoes, drain and reserve the liquid. Dice the tomatoes by hand or the a food processor (three or four pulses). The tomatoes should be coarse, with 1/4-inch pieces visible. If necessary, add enough liquid for the tomatoes to total 2 2/3 cups.
Process the garlic through a garlic press into a small bowl, stir in 1 teaspoon water. Heat the oil, garlic and red pepper flakes in a medium saute pan over medium heat until fragrant but not brown, about 2 minutes. Stir in the tomatoes; simmer 5 minutes.
Stir in the vodka and simmer until the alcohol evaporates and the sauce has thickened, another 5-7 minutes. Stir in the cream, basil, 1/2 teaspoon salt and pepper to taste.
Transfer the sauce back to the food processor and puree. Return the sauce to the pan; simmer over medium heat to thicken, 2-3 minutes. Serve with noodles of your choice.
