Tomato Vodka Sauce

This recipe was featured in my newsletter dated July 5, 2007.

Tomato-Vodka Sauce
by Chip Desormeaux

I was first introduced to this sauce by my Uncle Bob. He referred to it as "Shoe Sole Sauce." He called it this because he believed it was so good that it could even make shoe soles taste good. He was right and we've called it that ever since. I've since adapted it to my own tastes. The only thing to watch out for, I think is to be sure you cook off all the alcohol because the vodka can leave a bitter taste. My favorite use, besides of course on calamari, is for pasta with grilled Italian sausages.

1 tbs. EVOO
½ c. chopped onion
2 cloves garlic, chopped
½ tsp. fennel seeds
1 bay leaf
1 tbs. Italian herb blend
28 oz. Contadina brand crushed tomatoes (or your fave)
1 tbs. sugar
½ c. vodka
1 c. freshly grated Parmigiano Reggiano
1 c. heavy cream
cayenne (optional)

Cook onion, garlic, fennel seeds, bay leaf and Italian seasonings in EVOO over medium high heat, stirring occasionally until tender and fragrant. Stir in tomatoes.

Bring mixture to a boil; add the sugar and vodka. Reduce heat to medium, and cook 20-30 minutes, stirring occasionally, until sauce reduces and flavors meld. Discard bay leaves.

This next step is purely optional. It depends on your tastes and your intended use of the sauce. But, at this point I usually run the sauce through a blender until smooth.

Return sauce to the pot and stir in the Parmesan. Finish with the heavy cream.

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Tomato Vodka Sauce Recipe