Vodka Cream Sauce

If you prefer not to use vodka in this recipe, you can skip Step 1 and use ½ cup tomato sauce instead.

Yield: About 3 ½ cups

Ingredients:

• 1 cup vodka
• 2 tablespoons olive oil
• 2 medium shallots, peeled and minced
• 3 cloves of garlic, peeled and minced
• 2 (28-ounce) cans crushed tomatoes in purée
• 1 teaspoon dried oregano
• 1 teaspoon sugar
• Salt and freshly ground pepper, to taste
• 2 cups heavy cream

1. Add the vodka to the slow cooker. Cook uncovered on high for 1 hour or until reduced by half.
2. Add the olive oil and minced shallots to a microwave-safe bowl. Cover and microwave on high for 1 minute. Uncover and stir in the garlic. Cover and microwave on high for 30 seconds. Add to the slow cooker along with the tomatoes, oregano, sugar, salt, and pepper. Stir to combine. Cover and cook on low for 10–12 hours.
3. Shortly before serving, stir the cream into the sauce. Cook uncovered on low until heated through. Taste for seasoning and, if necessary, add additional oregano, sugar, salt, and pepper if needed.
4. Any leftover sauce can be refrigerated in a covered container or frozen.

Serving Suggestion for Vodka Cream Sauce

Serve Vodka Cream Sauce over cooked penne pasta or fried eggplant. Top with freshly grated cheese if desired.