Simmer the tomato sauce and vodka in a heavy
large skillet over low heat until the mixture reduces by 1/4, stirring
often, about 20 minutes. Stir the cream into the tomato and vodka sauce.
Simmer over low heat until the sauce is heated through. Stir in the
Parmesan cheese until melted and well blended.Meanwhile, cook the pasta in a large pot of boiling salted water
until al dente, tender but still firm to the bite, stirring
occasionally, about 8 minutes. Drain the pasta and transfer it to the
pan with the sauce, and toss to coat.In a large casserole pot, heat oil over medium-high heat. Add onion
and garlic and saute until soft and translucent, about 2 minutes. Add
celery and carrot and season with salt and pepper. Saute until all the
vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay
leaves and reduce the heat to low. Cover the pot and simmer for 1 hour
or until thick. Remove bay leaves and taste for seasoning. If sauce
tastes too acidic, add unsalted butter, 1 tablespoon at a time, to round
out the flavor.
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