This is a bit similar to our Alfredo post, and for good reason: both of these sauces and their accompanying indulgent meals came about during a six-day stay-cation. We’re not sure how or why we decided to make two decadent sauces, but after an equally decadent breakfast at Shopsins (to give you a sense, A got a triple decker french toast and sunny-side-up egg sandwich) we bought all the ingredients for two new sauces and 6 batches of homemade pasta (most of which we have frozen — and didn’t even use in this dish).
Part way into our stay-cation, Z got the results of his latest physical: “Mildly elevated cholesterol. Reduce fat intake.” This is, of course, after we have purchased a pint of heavy cream and a fatty Parmesan alternative, and had a night out at Artichoke Pizza. Don’t worry Moms, we’re doing our darndest to rid ourselves of fat and this meal at least help get all of the fatty ingredients out of our house.
And so, in that spirit, here is another, super easy, relatively fatty, recipe with very few ingredients. To Hawaii-born genius uncles, to home-cooking, to stay-cations, and to committing to lowering Z’s cholesterol (starting tomorrow).
28 oz can of tomatoes
1/2 c vodka
1/2 c cream
1 large shallot
8 cloves of garlic
2 tbsp butter
2 tbsp olive oil
1/2 tsp crushed red pepper
1 tbsp sugar
Set a pot of salted water to boil. Chop the shallots and garlic.
Put the olive oil and butter in a heavy-bottomed pot and heat over low. Add the shallots and garlic and simmer until both are soft. Add the crushed red pepper, tomatoes, and sugar. Cook down the sauce over medium heat until it starts to thicken up (maybe 25 minutes). Then add in the vodka and the cream and then cook it down until it reaches your desired thickness.
Serve over a helping of penne and feel free to top with a little parmesan.
Serve with or without a side of brussels sprouts (yes, we are still obsessed) and you have a meal we fully approve of!