Presented by Giacomo’s Italian Market & Grill
- 1 small onion, minced
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 2 28-oz. cans crushed plum tomatoes
- Pinch salt
- 1 cup vodka
- 1 bunch fresh sweet basil*
- 1/2 cup light cream
- 1/2 cup freshly grated Parmesan cheese
*Remove leaves from stems and tear into pieces. If desired, set aside a small handful for garnish.
In a large saucepan over medium heat, sauté onion and garlic in olive oil until translucent. Stir in tomatoes, salt, and vodka. Bring to a boil and cook for 5 to 10 minutes, stirring frequently. Reduce to a simmer and stir in basil and cream, giving the sauce a blush color. Continue simmering and stirring for a few minutes. Turn off heat, add Parmesan cheese, and stir until blended. Toss with your choice of freshly cooked pasta and serve.
NOTE: If not using all of the sauce immediately, the remainder may be frozen for a fast future meal.
Serves 8 or more