Ingredients
Scale
If Making Sauce:
- 1 32 oz can whole peeled San Marzano tomatoes
- 1 6 oz can tomato paste
- 6 oz water
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1–2 oz vodka
- 1 cup heavy cream
- ¼ cup pecorino Romano cheese
- 2 tsp salt
- 2 tsp pepper
- 1 pinch of red pepper flakes (or more if you like a spicy tomato sauce)
- 1 lb pasta of choice
If Using Jarred Sauce:
- 1 jar tomato sauce of choice
- 2 cloves garlic, minced
- 1–2 oz vodka
- 1 cup heavy cream
- ¼ cup pecorino Romano cheese
- 1 tsp salt
- 1 tsp pepper
- 1 pinch of red pepper flakes (or more if you like a spicy tomato sauce)
- 1 lb pasta of choice
Instructions
- Using a food processor or your hands, crush the San Marzano tomatoes until they’ve made a puree. Set to the side.
- In a large saucepan over medium heat, heat your oil, add your onions, and saute until translucent.
- Once onions are fragrant and translucent, add garlic, stirring constantly until fragrant.
- ***If using jarred tomato sauce, begin the recipe at the next line
- Turn down the heat slightly and slowly add vodka, staying far away from the pan as possible. Let cook for two or so minutes until the alcohol burns off.
- Add the San Marzano tomatoes, can of tomato paste, and equal parts water to tomato paste. Stir well to combine, season with red pepper flakes, salt and pepper.
- Cover the pan with a lid, leaving a tiny bit of the pan uncovered. Simmer for 15-20 minutes.
- After 15-20 minutes, stir with a wooden spoon, and add heavy cream and Romano cheese. Simmer for another 15 minutes.
- While your sauce is simmering, add a pound of pasta to a large, boiling pot of salted water. Cook until al dente.
- Add your pasta directly to the sauce, mix well, and plate.
- Serve immediately, garnished with fresh basil if desired.
- Store in the refrigerator in an airtight container for up to five days. The sauce can be frozen for up to six months.