Vodka Cream Sauce

I've received several positive comments on this recipe.  As a base, I began with several recipes I found online at www.allrecipes.com.  Then, I worked over one of them and came up with this recipe.  Don't worry about any alcohol content in this recipe as the actual alcohol all cooks off within 5 to 10 minutes of adding the vodka (should you choose to add it at all), leaving the sauce with a flavor enhancement only.

Ingredients

	1 onion, chopped finely
	2 stalks celery, shopped finely
	3 cloves garlic, chopped finely
	1/4 cup olive oil
	1/4 cup vodka (optional)
	1 (28 ounce) can crushed tomatoes
	1/4 teaspoon dried oregano
	2 tablespoons finely chopped fresh parsley
	1 tablespoon dried basil
	1/4 to 1/2 teaspoon ground cayenne pepper (depending on how spicy you'd like)
	1/4 to 1/2 teaspoon salt (depending on your taste)
	1 cup half-and-half cream
	1/2 cup grated Parmesan cheese (optional)

Steps

• In a medium, non-stick saucepan over medium heat, cook onion, celery and garlic in olive oil.  Stir mixture until soft.
• Optional: Add vodka and simmer until almost all liquid is gone.
• Add crushed tomatoes, cayenne pepper, salt and herbs.
• Stir and simmer for at least 10 minutes.
• Add half-and-half and continue to simmer another 10 minutes.
• Add grated Parmesan cheese.  If you are using a coarsely ground Parmesan, increase heat to medium-high and stir often.  Continue to simmer until cheese is all melted
• Remove from heat and serve with your favorite pasta. 
  

Makes about 4 to 6 servings

Recipe adapted from one submitted to All Recipes by Joelene Carter - May, 2002

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Copyright (C) 1998-2002 J. D. Beletti, All rights reserved

Last revised: May 02, 2005 04:10 PM