Rosy-red Pasta Sauce [Light[

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A creamy tomato sauce flavoured with vodka.

Our cousins José and François gave me this recipe.

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Ingredients

??? olive oil ???
??? onions, finely chopped ???
??? garlic, pressed or minced ???
??? strained tomatoes ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???
??? dairy blend 5% ???
??? vodka, or to taste ???

Before you start

A blender or food processor will be very useful to purée the sauce.

Method

  1. Heat the oil in saucepan over medium heat. Add the chopped onion and minced or pressed garlic, then sauté 5 min until translucent. Add the strained tomatoes, salt, and pepper. Cook 15 min over medium-low heat, with occasional stirring.
  2. Remove the pan from the heat, then stir in the dairy blend and vodka. Mix well then purée in a blender. More or less vodka may be added depending on personal preference.

Observations

This sauce can be stored up to 2 weeks in the refrigerator; up to 3 months in the freezer.

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Tomatoes | Sauces & Dips | Kosher | Vegetarian

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