Tomato-Vodka Cream Sauce`
  • Servings: 4 Servings
  • 1 cup wine – for the cook
  • 1 Tablespoon olive oil
  • 1/4 cup shallots, minced
  • 3 cloves of garlic, minced
  • 1/4 teaspoon dried red chile flakes
  • 1 28 ounce can of petite diced tomatoes
  • 1/2 cup vodka
  • 1/4 to 1/2 cup chicken broth
  • 1 cup heavy cream
  • 1 Tablespoon fresh oregano, chopped
  • A handful of fresh basil leaves, chiffonade, plus some for garnish
  • 1/2 cup Parmesan cheese, grated
  1. In a large sauce pan, heat olive oil over medium/low heat and sauté shallots until just softened. Add garlic and red pepper flakes and sauté for about 30 seconds.
  2. Add vodka and tilt pan to flambé, burning off most of the alcohol. Add tomatoes and increase heat to medium-high. When mixture starts to bubble, reduce to medium-low and simmer until slightly thickened, about 10 minutes.
  3. Add 1/4 cup of the chicken broth, the cream, oregano and simmer over low heat for about 10 more minutes or until sauce thickens. If it’s too thick add remaining chicken broth. Stir in basil, reserving some for garnish.
  4. Pour sauce over pasta, adding Parmesan cheese and basil for garnish.
From the Sauce du Jour Kitchen For the Pasta Cooking Class - 105 Who doesn't love a good Tomato-Vodka Sauce? This one comes with a warning: You could find yourself pregnant. I was giving a cooking lesson to a friend (who shall remain nameless) who was trying to impress this guy she was dating, by cooking him a nice dinner. It must of worked.; she married him and has 3 adorable, rambunctious little boys. You're welcome Jamie. Jamie? HELLO? Jamie...are you still speaking to me? (Photo: