2 Tbsp olive oil
3 fresh tomatoes
1 tsp red pepper flakes
Once you’re sober, heat up a large sauce pan with the olive oil in it. Throw in the onion, garlic, and leek. Make sure they are all finely chopped. Let that cook for about 5 minutes.
Then cut the tomatos into big chunks (I quartered them) and throw them in the pot. Add in your can of peeled whole tomatoes. Make sure to drain them like you did that bottle of vodka earlier. Sprinkle with pepper flakes. These are optional if you’re a total wiener and can’t handle the heat. I believe however that if you can’t handle the heat, you best get out the kitchen.
Where were we? I like “where were we” it’s kind of like veni vidi vici. Well, in this cause you’re about to conquer your taste buds.
Add in the cream and vodka. I know you were wondering when I was going to get there. Let it all simmer for about 5-10 more minutes. The sauce should turn a brilliant orange color, or if you’re colorblind like me, it turns mauve.
Cook and drain the pasta of your choice during or before you make the sauce. I used big fatty shell-shaped pasta which I have loved since I was a small child. I think there is something magical about how the shell can hold the sauce, a great vehicle of flavor.
Serve up the pasta and plop on some of this amazing sauce. You will delight and astound onlookers and tasters.There, that wasn’t so damn hard, was it?
Tomorrow night I’m going to Marina’s to learn some Cuban and Andalucian cooking! I can’t wait and I bet, neither can you.
Until next time,
Labels: pasta, Italian, vodka, sauce