Except for the butter, which I didn't use as I didn't feel it was necessary, this is a near classic version of the traditional Italian tomato sauce with vodka and cream. I omitted the red pepper flakes and used tomatoes I had put up from my garden. Simmered the tomatoes for several minutes until slightly reduced and thickened, added the vodka and simmered for another five minutes or so, then stirred in the cream and cooked just until heated through. I served this over breaded veal and farfalle (bowtie) pasta.
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Except for the butter, which I didn't use as I didn't feel it was necessary, this is a near...