Vodka Sauce

This recipe is for my friend Kristin, whom I regard as a very good friend for a number of reasons, but most recently because she upheld a commitment to me, and I put a lot of value on people who keep to their word.

Kristen is also the other resident Yankee in our group of friends here in the dirty south, and her Italian Jersey roots complement my Italian Ohio roots well - especially in the kitchen. (I'm not actually Italian myself, but was born in Youngstown which is a very Italian city). While our friends get all hot and bothered for grits and coleslaw and fight over bbq styles, Kristen and I relish in the understated value of a good marinara, linguine with clams, pepperoni roll, or quality mozzarella (pronounced "moats-a-rel" of course).

This is the first of what I hope to be many, good Italian recipes I'll add, but I figured Italian food almost always starts with a good sauce, and so shall I.

Ingredients
1 (32oz) can crushed tomatoes
1 cup vodka
1 cup chicken stock
½ cup heavy cream
½ sweet/yellow/white onion, chopped
2 cloves garlic, minced
1 T evoo
1 tsp crushed red pepper
1-2 tsp sugar (if needed)
handful fresh basil leaves, shredded or torn
salt & pepper

Heat evoo in large sauce pot over medium heat. Add onion, garlic and crushed red pepper and sautee until onion becomes soft and translucent (3-5 minutes).

Add vodka and simmer until reduced by about half. Add stock and crushed tomatoes and bring to a bubble. Season with salt and pepper to taste, and add sugar as needed until the sauce no longer tastes acidic. Continue to simmer at a steady, low boil until sauce reduces by about a fourth and thickens slightly (20-30 minutes). Add torn basil leaves in the last 5 or so minutes.

Stir in cream, and bring just to a boil then remove from heat. Toss with prepared pasta or also great on pizza or as a dipping sauce.