This sauce is an absolute classic, doesn’t take much effort, and elevates your pasta night to a whole new level of tastiness . It’s a recipe you should almost know by heart or have bookmarked for easy access! It’s usually served with Penne pasta but as you can see, it’s just as tasty with any pasta you have or prefer (in this case - bow tie). You could also try it with zoodles for an even healthier (lower carb) option. We usually make it in double batches and freeze it for later. What really brings this sauce up a notch is good quality cheese and fresh herbs. Good thing we had our fresh basil to pick from the garden!

Serves 4-6

Ingredients

• 2 tbsp of Extra Virgin Olive Oil

• 1 small Onion, diced

• 2 cloves of Garlic, crushed

• A pinch of Hot Pepper Flakes

• 1 tsp Dried Oregano

• ½ cup of Vodka

• 1 28 oz can of Crushed Tomatoes

• ½ cup of Heavy Cream (35%)

• Fresh Basil, chopped

• ¼ cup fresh grated Parmiggiano Reggiano

• Salt and Pepper to taste

Instructions

1. In a non stick pan over medium heat, sauté the onion in the olive oil until translucent and fragrant (about 4-5 minutes). Add garlic and cook for 1 more minute before adding your desired spices (in this case we chose to add some hot pepper flakes and oregano). Add your vodka and keep cooking until it’s reduced by half (it takes about 2 minutes).

2. Add the crushed tomatoes and reduce the heat to a low simmer. Cook partially uncovered for 45 minutes. Stir it every few minutes.

3. After 45 minutes, add the heavy cream. Turn the heat up to medium and let it cook uncovered for 8 to 9 minutes. If serving immediately, you can boil water and cook your pasta - adding it back to the pan once the 9 minutes are up.

4. When serving, add a few fresh basil leaves and grated parmigiano. Stir to combine and serve right away.

5. If you’re freezing it for later, then allow the sauce to cool before placing it in the freezer. It will keep for roughly 4 weeks.