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Recipe by @threebirdsonestove.
Recipe Card
ingredients
- 6 tablespoons unsalted butter
- 1 large sweet onion, peeled and chopped
- 6 cloves garlic, peeled and very thinly sliced
- 2 teaspoons kosher salt, divided (more or less if desired)
- 2 (6-ounce) cans Tuttorosso Tomato Paste
- 1 (28-ounce) can Tuttorosso Crushed Tomatoes with Basil
- 1 (28-ounce) can Tuttorosso San Marzano Style Whole Peeled Pear Tomatoes with Basil and Sea Salt
- 2 1/4 cups heavy whipping cream
- 1/2 cup plus 2 tablespoons vodka
- 3/4 cup grated parmesan cheese
Method
Step 1
Melt butter in a 4-quart saucepan or Dutch oven over medium heat. Add onions and season with ½ teaspoon salt. Cook until onions are soft, about 7 minutes. Add garlic and continue cooking until onions are translucent but not browned, 2-3 minutes.
Step 2
Add Tuttorosso Tomato Paste and stir until thickened, 3-4 minutes. Add Tuttorosso Crushed Tomatoes with Basil and San Marzano Style Whole Peeled Pear Tomatoes with Basil and Sea Salt with liquid. Stir to combine, using a wooden spoon to break down and smash down the tomatoes. Cook until sauce thickens, stirring often, about 10 minutes.
Step 3
Add heavy cream. For slightly chunky sauce, stir to combine. For smooth sauce, puree use an immersion blender.
Step 4
Stir in parmesan cheese. Once combined, reduce to low-medium heat. Add vodka and bring sauce to low simmer for 15 minutes, stirring frequently.
Step 5
Add 1 pound cooked pasta (very al dente) directly to about 1 quart sauce and cook 3 minutes over medium heat. To store sauce, transfer to heat-proof, airtight container(s). Refrigerate for up to one week or freeze up to 4 months.