Description
Ingredients:
1 tablespoon olive oil
1 onion, diced
3 garlic cloves chopped
3 tablespoons tomato powder mixed with ¼ cup water or ½ - 6 ounce can tomato paste
1 cup good quality vodka
1 (15 ounce) can diced tomatoes or 1 ½ pounds diced fresh tomatoes
1 (15 ounce) can diced tomatoes pureed
1 tsp dried oregano
1 tsp ground black pepper
1 tsp salt
1 tsp dried thyme
1 tsp dried parsley
½ tsp dried, rosemary powder
¼ teaspoon crushed red pepper flakes
½ cup heavy cream more or less as needed to thin
Optional add in: 4 slices bacon cooked extra crispy and roughly chopped
Directions:
Heat the olive oil in a large saucepan over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 4 minutes. Stir the tomato paste into the onion mixture, working all the lumps out. Remove from heat and pour vodka in carefully, return to stove top and bring to a boil over medium-high heat; boil for 1 minute. Add the crushed tomatoes and tomato puree. Season with oregano, pepper, salt, thyme, parsley, and rosemary. Add bacon if using.
Return to a simmer; reduce heat to medium-low, cover, and simmer 45 minutes, stirring occasionally. Add water if the sauce becomes too thick as it cooks, but remember that you'll be adding the cream soon, so don't thin it too much. Once the sauce has cooked, stir in the cream until the consistency and color are to your liking. Cook another 5 minutes or so until heated through. Serve over hot penne pasta with shredded Parmesan.
