Thursday, January 9, 2020

Rosy-red Pasta Sauce

Quantity : 350 ml
Preparation : 5 min Cooking : 20 min

1 tbsp olive oil 15 mL
1/2 onions, finely chopped 100 g
1 clove garlic, pressed or minced
1 cup strained tomatoes 260 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
1/4 cup whipping cream 35% 65 mL
1/4 cup vodka, or to taste 65 mL

Before you start

A blender or food processor will be very useful to purée the sauce.


Heat the oil in saucepan over medium heat. Add the chopped onion and minced or pressed garlic, then sauté 5 min until translucent. Add the strained tomatoes, salt, and pepper. Cook 15 min over medium-low heat, with occasional stirring.
Remove the pan from the heat, then stir in the cream and vodka. Mix well then purée in a blender. More or less vodka may be added depending on personal preference.


This sauce can be stored up to 2 weeks in the refrigerator; up to 3 months in the freezer.

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