There's no tippling at the table
with this rich vodka cream sauce

The other night we had some friends and neighbors over for dinner. There is nothing like sitting on your back porch enjoying a nice glass of wine, laughter and good food. Now that the weather is starting to turn a bit cooler, making tomato sauce is a natural.

I think sauce is the key to a lot of great dishes. It can be the star of the show or shimmering in the background offering a nice hint of flavor. In this case the sauce is the star and it is so simple to make and so good. Remember to use fresh ingredients and a little love and you will always have a great meal, whatever you are serving.

This is a vodka sauce. Don’t worry for those of you who don’t drink alcohol, this sauce simmers for some time and all the alcohol is simmered out, leaving only the lovely flavor. I serve this dish over penne pasta, which traps the sauce nicely.

I add a basic salad and grilled Italian sausage, whatever kind you like. It’s a fantastic combination.

Vodka Sauce

6 to 8 cups of tomato sauce (Note: I use only San Marzano – an Italian plum tomato that comes whole in a can – or some of my own from the yard, separating the seeds before I add them to the pot. Whole tomatoes are the way to go with this dish whether they are from your garden or from a can; just make sure you separate the seeds as they make the sauce bitter.)
1½ cups of vodka
2 whole carrots, peeled
½ medium onion, peeled
2 cloves garlic
2 T. olive oil
1 cup of heavy cream
Sugar
Salt and pepper

I start by chopping the onions, carrots and garlic in my food processor so that you get a nice fine even dice.

Sauté the vegetables in olive oil in a nice big stock pot. After they have turned translucent, add a little salt and freshly ground pepper, and then add the tomato sauce. Once it gets a little bubbly, add the vodka and allow the sauce to simmer for at least 20 to 30 minutes or until it has reduced a bit. Add about a teaspoon of sugar and salt again.

Repeat this process for the next two to three hours as the sauce simmers, adding sugar and salt a little at a time throughout the simmering. After about two hours of simmering, add the cream and simmer for another hour. The sauce should be a nice orange color and smooth.  Serve over penne pasta and finish with fresh parmesan cheese. 

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