What a wonderful world it is where vodka can be used to make a sauce for pasta! I can honestly say that I love vodka sauce and every time make it, I ask myself why I don’t make it more often.

This sauce can be made a number of ways. My favorite is using fresh tomatoes that are steam peeled, seeded, and roughly chopped. But it’s Friday. I have had a long week, and I am not about to steam peel and seed tomatoes. Soooooo….canned crushed tomatoes it is!

To begin, finely mince 3 to 4 cloves of garlic. Add a good drizzle of olive oil to a pan and sauté the garlic on medium low heat until it becomes fragrant.

Do not allow the garlic to brown. I like to add a pinch of red pepper flakes at this point and then 1/2c vodka (1/3c would be fine, too, but what the hell go for 1/2c!). Use caution when adding the vodka to the hot pan as the oil could splatter. Add the vodka slowly and stir well. Allow the alcohol to evaporate…about 3 minutes or so and then add 1 28oz can of crushed tomatoes. Stir well.

Season to taste with salt and pepper. Partially cover the pan and allow the sauce to cook about 10 minutes. Finally add a 1/4c of cream and stir well.

The cream is optional, but it does give the sauce a bit of richness. Serve over any short pasta…penne is the best.

Buon appetito!