Monday, July 25, 2011
Dad's Vodka Penne
This is an “all-day” cook, so make it on Sunday when most Italians have their gravy!
3 large shallots, chopped
3 cloves garlic, chopped
5 large cans of tomato sauce (it has to be sauce, not crushed tomatoes)
2 ½ turns of olive oil in a large pot
Quart of heavy cream
Good vodka (1 ½ shots)
Salt/pepper to taste
Heat olive oil on low heat
Sauté shallots until fragrant
Add garlic; sauté 3 minutes on medium heat
Add tomato sauce. Take one of the empty cans and fill halfway with water. Swish the water in can and pour into each empty can, swishing around. When you completed all 5 cans, pour that into the large pot with tomato sauce.
Give it a good stir to mix the shallots, garlic and tomato sauce.
Bring to a low boil before adding vodka. Mix well.
Add the heavy cream a little at a time until the sauce becomes a light red, almost pink color. (You may not use the entire quart.)
Lower heat, cover and cook for 8 hours. Yes, 8 hours. Stir occasionally and dunk often! Or, you can do what Sophia does when she has her pop-pop's sauce...