Ingredients

• 2 tablespoon butter
• 1/4 cup finely minced shallots
• 3 medium garlic cloves, minced
• 1 tablespoon tomato paste
• 1/4 teaspoon crushed red pepper
• 1 28-oz can whole tomatoes, crushed by hand
• 1/3 cup vodka
• 1/2 cup heavy cream
• Kosher salt to taste

Directions

1. Melt butter in a medium saucepan over medium heat. Add in shallots and cook until lightly browned, about 5 minutes. Stir in garlic, tomato paste, and crushed red pepper and cook until fragrant, about 1 minute.

2. Remove pan from heat and stir in tomatoes and vodka. Return to heat and simmer until alcohol cooks off, about 7 to 10 minutes, stirring occasionally.

3. For a smooth sauce, transfer sauce to a jar of a blender and puree until smooth. Pour back into saucepan.

4. Add in heavy cream and cook over medium heat until warmed through, about 2 to 3 minutes. Season with salt to taste. Use immediately or store in refrigerator for up to a week or in the freezer for up to 6 months.

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