Lite Spicy Tomato-Vodka Sauce
Cooking notes: The meat in this recipe calls for using turkey products to save on calories and fat. Example: chopped turkey pepperoni slices.
I thought the sauce tasted fine by adding no meat and I used it as a vegetarian dish. The sauce was served over penne pasta.
Another option for meat would be to use 1lb. of Italian Sweet Sausage cooked and crumbled into small pieces.
At first I thought ½ cup vodka seemed like a lot so I went with 1/3 cup but it cooked down nicely when simmered for 30 minutes.
The recipe called for 1 ½ tsp. red pepper flakes which I did not have so substituted green and red pepper. Adding pepper flakes would kick the flavor up a notch.
The sauce is enough to serve 6-8 and I thought the recipe was easy and it can be made in about 30 minutes
Directions : Heat in a skillet 2 TB. Olive oil
Add and sauté about 3 minutes
- ½ cup sweet onion chopped
- ½ cup green pepper chopped
- ½ cup red pepper chopped
Add in the following and saute 1 minute
- 1 TB. minced garlic
- 1 ½ tsp. red pepper flakes
- 1 tsp. dried basil
- 1/4 cup tomato paste
Cooked meat can be added at this point
Add the following and bring to a boil and reduce heat and simmer 20 minutes until liquid reduced by half then discard bay leaf
- 2 cans of chunky basil-oregano-garlic tomatoes
- 1/3 –1/2-cup vodka
- 1 bay leaf
- ½ tsp salt
After sauce has simmered 20 minutes stir the following in and simmer on low heat about 10 minutes
- 1 TB. balsamic vinegar
- 1/3-cup heavy cream
- ½ cup grated Parmesan cheese
Recipe adapted from Cuisine Magazine February 2011