Ingredients
s
1 shallot
g
3 garlic cloves
t
1 tbsp tomato paste
R
Red pepper flakes (optional)
c
½ can crushed tomatoes
s
salt
p
pepper
b
1 tbsp butter
o
1 tbsp olive oil
v
¼ cup vodka (optional)
g
2 tbsp grated reggianno
h
¼ cup heavy cream
Directions
1
Pre heat a pan to medium low heat with olive oil.
o
1 tbsp olive oil
2
Add shallots and sautee for 2 minutes while stirring.
s
1 shallot
3
Add garlic. Stir for one minute until fragrant.
g
3 garlic cloves
4
Add tomato paste directly on the pan surface. Also, add the optional pepper flakes if you like a little kick. Whisk or stir until it slightly darkens and is well combined. Roughly 1 minute.
t
1 tbsp tomato paste
R
Red pepper flakes (optional)
5
Optional - add the vodka sauce and let it simmer until reduced by 80%. 1-2 minutes.
v
¼ cup vodka (optional)
6
Add the crushed tomatoes, salt and pepper. Cook for 10-15 minutes. Stir occassionaly. If this is going on pizza and back into the oven, only simmer for 5 minutes
c
½ can crushed tomatoes
7
Add the butter and stir until dissolved.
b
1 tbsp butter
8
Then kill the heat, add the Parmigiana Reggiano, and stir until disolved.
g
2 tbsp grated reggianno
9
Add the heavy cream, stir.
h
¼ cup heavy cream
10
Finish with salt and cracked pepper
s
salt
p
pepper
