I love the creamy rich flavor of a vodka tomato sauce on pasta, but I had an entire bowl full of ripe cherry tomatoes I had just picked from my garden that I needed to use up. I decided to make the sauce in the same manner as I normally would, but to use the cherry tomatoes instead of canned, pureed tomatoes. Because we always like things just a little spicy, I added some finely chopped red pepper into my sauce as well. This is another one of those great pasta sauces that can be assembled and cooked in the time it takes to boil your pasta water and cook your pasta. We love this sauce with lots of cracked black pepper on top!
Deborah Mele 2011
- 1 1/2 Pints Ripe, Cherry Tomatoes, Halved
- 2 Large Garlic Cloves, Peeled & Minced
- 2 Tablespoons Olive Oil
- 1 Red Hot Chile Pepper Minced (Optional)
- 1/3 Cup Vodka
- 1 1/2 Cups Heavy Cream
- Sea Salt
- Cracked Black Pepper
- 1 Pound Dried Pasta
- Fresh Basil Leaves
- Grated Parmesan Cheese
- Place a pasta pot with salted water on to boil.
- In a heavy saucepan heat the olive oil and add the tomatoes, and cook until the tomatoes begin to break down, soften, and release their juices, about 5 minutes.
- Add the garlic to the pan and cook another minute or two, then add the vodka and chile pepper if using, and bring to a boil.
- Reduce the heat and continue to cook another 3 or 4 minutes.
- Add the cream and cook until thickened, and season the sauce with salt and pepper.
- While the sauce is cooking, cook your pasta until it is just "al dente".
- Drain, and return the pasta to the hot pot.
- Add the sauce and toss well to combine.
- Serve topped with fresh basil leaves and grated Parmesan cheese.