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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a great recipe for a busy night. It takes minutes to prepare and most people already have the ingredients on hand. I served this sauce with homemade spinach mushroom ravioli and used the leftovers for cannelloni the next night. It would be great served on any pasta. Ingredients:
1 tablespoon olive oil |
4 garlic cloves, finely chopped |
1 (28 ounce) can crushed tomatoes |
1 cup 2% evaporated milk |
2 tablespoons freeze dried basil (or 1 tsp dried) |
1 teaspoon freeze dried oregano (or 1/4 tsp dried) |
salt and pepper |
2 tablespoons vodka |
Directions:
1. Heat olive oil over medium heat and add garlic. Cook for 2 minutes until softened, do not brown. Add tomatoes, milk, and seasonings and simmer for 15 minutes, stirring occasionally. Remove lid and add vodka and simmer for another 10 minutes, letting the sauce thicken slightly.
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