Vodka Cream Sauce

An effort to use up some of the perishables in the fridge and a craving for a rich Italian dish inspired me to try my hand at this popular sauce. A creamy red sauce over gluten free fusilli.  It was a success! I hope you enjoy it as much as I did.

This version is not only gluten free, but vegan as well.
Vodka Cream Sauce (for two)
1 c pasta (dry), cooked according to package directions
2 Tbs oil
1/2 small red onion diced
14oz roasted tomatoes
1/4 to 1/2 c Mimi Creme (heavy cream for non-vegan)
1/8 to 1/4 c vodka
2-4 Tbs fresh basil chopped (1-2 dried)
1-2 Tbs oregano minced (1 Tbs dried)
2-3 cloves garlic chopped
1/4 to 1 tsp red pepper flakes (depending on your heat preference)
1/2 tsp sea salt
*tomato paste

Start with the smallest cup suggested when adding the cream and vodka to prevent the sauce from being too thin. In a blender, add tomatoes and cream. Pulse until well combined and tomatoes are nearly pureed. Set aside. If it's too runny you can add some tomato paste*.

In a medium skillet heat oil on medium heat. Add onions and saute until just translucent. Add garlic and red pepper flakes, stirring to combine. Add the remaining ingredients: tomatoes and cream mixture, vodka, herbs and salt. Stir to combine all ingredients. Once the sauce begins to bubble reduce heat to a simmer for approximately 15-20 minutes. The sauce should reduce slightly and the alcohol should have evaporated. Pour over cooked pasta and enjoy!

*Original recipe by Jessica Mattson. Please appropriately reference with your personal use. Thank you!