OMG, as the "yung uns" say today. Or maybe they said it yesterday and I am no longer au courant...L. is of the opinion that all tomato sauces are pretty much the same but I disagree - this one was spectacular and I shall make it again this winter when I will not mind having the oven on for 90 minutes. The oven is an essential part of the process though, as it takes a very good sauce and somehow reduces it down to truly yummy.
This is not a sauce for every day or for the faint-hearted, because between the Parmesan, butter and cream I could feel my cellulite expanding, but it is worth every mouthful.
This makes enough sauce for 4 servings plus 2 pints left over to freeze, or use in Saturday's Ratatouille Toasts. Make sure you look for puree where the tomatoes are concerned and not juice or your sauce will not be thick enough.
1 28 oz can pureed tomatoes
1 28 oz can whole tomatoes, canned in puree, not juice
1 large onion, diced finely
3 - 5 cloves garlic, depending on your taste for it, chopped finely
1 1/2 cups vodka
1/2 cup cream
4 Tbsps butter
2/3 cup grated Parmesan
1 Tbsp olive oil
1 bay leaf
1 hot red pepper, finely chopped, or 1/2 tsp red pepper flakes
Salt and pepper to taste
4 portions spaghetti or linguini
Preheat oven to 350.
Heat the olive oil over medium heat on the stove in a large dutch oven or oven safe pan with a lid. As soon as it is shimmering, add the garlic, onion, and a bit of salt and cook, stirring often, until the onion is translucent and the garlic fragrant -- a couple of minutes.
If using fresh hot pepper, add it now and stir to combine with alliums. Cook for one minute. If using pepper flakes, add later in recipe.
Add the vodka and the bay leaf and let bubble away to cook off the alcohol. Reduce by about half.
Add the tomato puree and crush the whole tomatoes between your fingers before adding to pan, along with the puree from that can as well. This will add some texture to the finished sauce.
Taste and add salt, black pepper and pepper flakes (if using instead of fresh). Cover and place in oven for 90 minutes while you go about your business.
After 90 minutes, remove from oven and set aside, covered, while you prepare the pasta one minute less than the directions on the package.
While the pasta is cooking, measure out 2 pints worth of sauce and reserve for other uses.
As soon as the pasta is cooked, drain it. Place the empty pan back on the hob and add the butter,cream and a couple of ladles of the sauce to the pan. Stir to combine.
Add the pasta and, using tongs, lift and stir until each strand of pasta is coated with sauce. Add more tomato sauce, as needed.
Once the pasta is generously coated with sauce, but not swimming in it, stir in the Parmesan.
Make sure you remove the bay leaf before serving.
Inspiration recipe, here.
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