Carsten Schafer

• 2 cloves garlic
• 1 lg. shallot
• 1/4 yellow onion
• 2 tbl [or 29.5736 0.00] olive oil
• 14.5 oz [or 411.075 0.00] can whole tomatoes, drained
• 3 fresh tomatoes, chopped
• 1 tsp [or 4.92892 0.00] crushed red pepper flakes
• 1/2 cup [or 112.5 0.00] heavy cream
• 1/4 cup [or 56.25 0.00] vodka
• 1 tbl [or 14.7868 0.00] all purpose flour (if necessary for thickening)

In a saucepan, brown garlic, shallots and onion in olive oil, about 5 minutes. Add canned tomatoes, fresh tomatoes and crushed red pepper. Mix, breaking up tomatoes, and let cook on medium to high heat for 5-10 minutes. Add heavy cream and vodka and stir. Let cook for 5-10 minutes. If the mixture doesn’t thicken, quickly stir in 1 Tbs. flour. Keep heated until serving.
Serve over cooked penne or rigatoni or pasta of your choice.

Sauce

Unkown