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Tomato Vodka Sauce

Posted: Wednesday, March 03, 2010

Recipe adapted from 'Antoine's Pasta Cookbook, A Special Edition Commemorating the 150th Anniversary of A. Zerega's Sons, Inc. 1848-1998.' Permission to reprint granted by A. Zerega's Sons, Inc. and The American Cooking Guild, publishers.

Traditionally served with penne pasta, tomato vodka sauce is also delicious served over stuffed pastas, like ravioli. For gourmet, restaurant-quality tasting shrimp sauce, add peeled and deveined shrimp to the simmering sauce.

1/2 stick (4-ounces) unsalted butter

1 tablespoon olive oil

1/4 cup vodka

1/4 teaspoon crushed red pepper flakes

1 (35-ounce) can Italian plum tomatoes with their liquid

or 2 (14 -ounce) cans Del Monte Petite Cut Garlic & Olive Oil Diced Tomatoes

1/2 cup heavy cream

1/2 teaspoon salt

Melt butter with olive oil in a large skillet over medium-high heat. Remove pan from the stove and add the vodka and red pepper flakes. Return pan to heat and simmer for 2 to 3 minutes. While vodka mixture is simmering, place tomatoes in the container of a food processor, or blender, and pulse for a few seconds, just until tomatoes are finely chopped. (Do not over process, or tomatoes will become aerated and turn pink.) Add tomatoes, cream and salt to skillet, and simmer for 5 minutes more. For shrimp sauce: Add 1 pound peeled and deveined shrimp to the simmering sauce, and cook covered until shrimp are cooked through, about 3 to 5 minutes. Makes enough sauce for about 1 pound of cooked pasta, serving 4.



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