Excellent sauce recipe. I used two cloves of garlic with the onions (added a bit after), crushed tomatoes, half-and-half instead of cream (might even try fat-free half-and-half next time), and about 1/2 c of vodka. I also finished the sauce with fresh basil. Served over homemade gnocchi, and it was really tasty. A tip for those interested (I did some research into this): this recipe is definitely correct about when to add the vodka. Cooking instinct might say use it to deglaze after the onion-cooking phase, but the flavor really gets lost when added this early, seeing as vodka doesn't have a particularly potent taste. The alcohol still cooks off when added after the tomatoes, but you retain a slight bitterness, which works nicely with the dairy element in the sauce.
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Excellent sauce recipe. I used two cloves of garlic with the onions (added a bit after),...