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Vodka and Tomato Cream Sauce


1 Tablespoon butter
1 Tablespoon olive oil
1 medium onion - chopped
2 pounds (900 g) roma tomatoes
1 cup heavy cream
1/4 cup vodka
1/4 teaspoon crushed dried red pepper

Chop and seed tomatoes. Melt butter and combine with olive oil in a large sauce pan over medium heat. Sauté onion until translucent. Add tomatoes and cook to reduce most of the liquid - 20 to 30 minutes. Add cream, vodka, and red pepper; boil until thickened, about 20 to 25 minutes.

This can be served with penne, etc., and topped with fresh grated parmesan or romano cheese.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.