Whenever I’m out to eat, if there is vodka sauce on the menu .. that is what I want! I got this recipe off google reader, and it was EXCELLENT – it made a huge portion (fed 6 people with tons of leftovers ) and was perfect for ” Sunday Dinner”!
¼ cup good olive oil
1 medium Spanish onion, chopped
3 cloves of garlic, diced
½ teaspoon crushed red pepper flakes
1 ½ teaspoons dried oregano
1 cup vodka
2 (28-ounce) cans peeled plum tomatoes
Freshly ground black pepper
1 pound ridged pasta
4 tablespoons fresh oregano (can substitute 1 tbsp. dried)
¾ to 1 cup light cream
Grated Parmesan cheese
Preheat oven to 375 degrees F.
Heat the olive oil in a large oven proof saute pan over medium heat, add the onions and cook for about 5 minutes until translucent. Add the garlic, red pepper flakes and dried oregano and cook for 1 minute more. Add the vodka and continue cooking until the mixture is reduced by half.
Meanwhile, remove the tomatoes from the juice in the can and crush them into the pan with your hands. Add 1 teaspoon salt and a pinch of black pepper. Cover the pan with a tight fitting lid and place it in the oven for 1 ½ hours. Remove the pan from the oven and let cool for 15 minutes.
Meanwhile, bring a large pot of salted water to a boil and cook the pasta al dente. Drain and set aside.
Place the tomato mixture in a blender and puree in batches until the sauce is a smooth consistency. Return to the pan.
Reheat the sauce, add 2 tablespoons fresh oregano and enough heavy cream to make the sauce a creamy consistency. Add salt and pepper, to taste, and simmer for 10 minutes. Toss the pasta into the sauce and cook for 2 minutes more. Stir in ½ cup Parmesan. Serve with an additional sprinkle of Parmesan and a sprinkle of fresh oregano on each plate.