Categories: Main Dish, Pasta Sauce

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 cup diced onion
• 1/2 cup chopped turkey pepperoni (1.5 oz.)
• 1 tablespoon minced garlic
• 1 1/2 teaspoons red pepper flakes
• 1 teaspoon dried basil
• 1/4 cup tomato paste
• 2 (28 ounce) cans whole tomatoes, in juice
• 1/2 cup vodka
• 1 fresh bay leaf
• 1/2 teaspoon kosher salt
• 1 tablespoon balsamic vinegar
• 1/3 cup heavy cream
• 1/4 cup grated parmesan cheese

Directions

1. Heat oil in a large saute pan over med-high heat.

2. Add in onion and pepperoni; saute until onions are soft, about 4 minutes.

3. Stir in garlic, pepper flakes, and basil; cook until fragrant, about 1 minute.

4. Stir in tomato paste to coat mixture and saute 1 minute.

5. Stir in tomato, vodka, bay leaf, and salt; crush tomatoes into chunks with a spoon.

6. Bring sauce to a boil; decrease heat to med-low, and simmer until reduced by a third, about 30 minutes.

7. Discard bay leaf.

8. Stir in vinegar, cream, and Parmesan.

9. Serve sauce over hot cooked pasta.

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