Categories: Dressings/Sauce
Ingredients
- 1/4 cup olive oil
- 2 cups chopped yellow onions
- 1 1/2 tsp salt
- Pinch of crushed red pepper
- 2 tbsp. minced garlic
- 2 (14.5 oz.) cans crushed tomatoes
- 1/2 cup vodka
- 1 cup heavy cream
- 1 to 2 tbsp. fresh basil chiffonade
- 1/4 cup grated Parmigiano-Reggiano cheese
Directions
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In a large skillet, heat the oil over medium-heat. When hot, add the onions, salt and red pepper, and cook, stirring, until the onions are soft and golden, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the tomatoes and cook, stirring, until thick, about 8 minutes. Add the vodka; cook until the sauce is reduced by half, 3 to 4 minutes. Stir in the cream and cook until the sauce thickens, 4 to 5 minutes. Use immediately.
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Right before serving, stir in the basil and sprinkle the cheese over the sauce.