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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 10 |
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Ingredients:
1 (28 ounce) can crushed tomatoes (i prefer cento tomatoes for this) |
3/4 lb fresh tomato, cored,seeded and diced medium (i use half yellow, half red) |
1/3 cup heavy cream |
4 tablespoons minced shallots |
1 cup vodka |
3/4 cup chicken stock |
10 cloves garlic, coarse chopped |
1 tablespoon olive oil |
1 tablespoon butter |
1/3 cup chopped flat leaf parsley (fresh parsley) |
20 basil leaves, chopped |
Directions:
1. heat a large skillet over med heat.
2. add oil, butter, garlic, and shallot, sauteeing gently for 3-5 min.
3. add vodka and cook until liquid is reduced to 1/4 cup.
4. add stock and crushed tomato.
5. simmer and season with salt and pepper to taste.
6. when you like the sauce's consistency, add the fresh tomato and simmer for 5 minutes.
7. remove from heat, stir in the cream.
8. toss with pasta and garnish with fresh herbs.
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