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Buon Appetito!


Here in Ohio spring has forsaken us.  When we would normally be thinking about our foray into the farmers market and our grilling adventures, we are forced by nature to hold up in our homes and eat carbohydrates.  We are at the end of March and experiencing a snow storm.  So what is one to do?  Make pasta sauce.  I love homemade pasta sauce.  I think it is one of the most comforting foods and it makes excellent leftovers!  I also love Vodka Sauce; however the jarred version is very high in sodium.  I was inspired to try my own after I found out how easy it is with a friend's recipe.  This recipe makes enough for two dinners so before you add the penne to the pan pour half into a freezer container for a later date.  Who doesn’t like to pull some delicious homemade sauce from the freezer after a hectic day at work?  Cook your pasta, toss the salad, and dinner is on the table!  Buon Appetito! 

Vodka Sauce
2 28 oz. cans of San Marzano tomatoes

1 medium onion diced

3 cloves of garlic minced

¼ cup extra virgin olive oil

½ tsp. red pepper flakes

1 ½ tsp. oregano

½ tsp. black pepper

1 ½ sea salt

2 T cane sugar (less if desired)

1 cup vodka

¾ heavy cream

1T chopped fresh parsley

Grated Parmigiano Reggiano

16 oz. cooked Penne pasta


In a heavy pan heat olive oil and add diced onion.  Sauté until translucent, about ten minutes, and then add garlic.  Continue cooking for another couple of minutes.  Add red pepper flakes and oregano.  Cook for another 2 minutes.  Add 1 cup of vodka and let simmer until reduced by half. 
Drain the tomatoes and crush by hand into the pan.  Be extra careful not to get shot with the juice as you squeeze.  Add the salt, pepper, and sugar.  Mix well.  Let the tomato mixture simmer for 30 to 45 minutes, until it gets nice and thick.  Use immersion blender to puree the mixture. 
 Add the heavy cream and adjust your seasoning with salt and pepper if necessary.  Let the sauce simmer for about 20 minutes on a low heat. 
Add the chopped parsley and stir.  Pour half the sauce into a freezer safe container, set aside.  Stir in one pound of cooked penne.  Serve topped with fresh grated Parmigiano Reggiano.

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