Creamy Vodka Sauce

1 Tbsp butter

2 Tbsp olive oil

1 yellow onion, chopped

4 garlic cloves, chopped

¼ tsp red pepper flakes, more to taste 

14 plum tomatoes, halved - I used San Marzanos (sub with 28 oz can of tomatoes if you’re out of fresh)

⅓ cup vodka

1 Tbsp tomato paste

1 Tbsp balsamic vinegar

1 large handful basil, torn 

⅓ cup half and half 

½ cup Parmesan cheese, shredded 

Salt and pepper to taste 

-In a large saute pan, heat butter and olive oil over medium-high heat. 

-Add onions and tomatoes. Crush tomatoes as they soften with the back of a wooden spoon. Continue to cook until onions are translucent, about 8 minutes. 

-Reduce heat to medium, and add garlic and red pepper flakes. Cook for an additional 2-3 minutes. 

-Stir in vodka and continue to cook for about 5 minutes, or until sauce is slightly thickened. Stir occasionally. 

-Stir in the tomato paste, balsamic vinegar, salt, and pepper to taste. 

-Reduce heat to low and simmer for 20 minutes, covered part way with a lid. Stir occasionally. 

-Add tomato mixture blender and add basil. Puree until smooth and well blended. 

-Return sauce to pan and stir in half and half, add more if needed for extra creaminess. 

-Stir in parmesan and cook for an additional 3 minutes.

-Serve with your favorite pasta!

*I served with black squid ink pasta my friend Mary grabbed for me at an Italian grocery store. It may sound weird, but it’s actually a very mild pasta with the perfect saltiness from squid ink. Never be afraid to try something new!