Y’all. Before I dive into this recipe, I wanna mention an album that I literally haven’t stopped listening to since I first heard it: Not Our First Goat Rodeo by Stuart Duncan, Edgar Meyer, Chris Thile, and Yo-Yo Ma. Their first album, The Goat Rodeo Sessions is equally incredible. Give it a listen whenever you’re puttering around the kitchen, making this recipe! 😉
Warning: this vodka sauce is so good, you’ll probs want thirds. Or fourths.
Ingredients
1 stick of butter
1 large onion, diced
1 red bell pepper, diced (for max flavor, roast this beforehand)
1 cup of Tito’s Vodka (nuthin else)
1 large (28 oz) can of crushed tomatoes
1 generous squeeze (~2 tbsp) of tomato paste
2 cups heavy cream
1/2 cup of grated parm
A rope of Kielbasa sausage, sliced (optional)
2 tsp salt, to taste
A dash of red pepper flakes, if you want some heat (optional)
Instructions
- Roast red bell pepper in the oven by broiling on high heat for about 5-7 minutes.
- Melt butter in a large sauce pan on medium heat and sauté onions with roasted red bell peppers until translucent.
- Add vodka and let cook for about 10 minutes.
- Turn the heat down to a simmer, and add the tomatoes and tomato paste. Simmer for about 30 minutes, stirring occasionally.
- Add heavy cream, parm, and sausage. Simmer for another 30 minutes.
- Add salt, to taste.
- Serve on top of homemade pasta!
Let me know if you end up making this recipe. As always, mask up and stay safe out there!
-Mimi 🙂
