Prep 5 mins
Cook 25 mins
This is a great recipe for a busy night. It takes minutes to prepare and most people already have the ingredients on hand. I served this sauce with homemade spinach mushroom ravioli and used the leftovers for cannelloni the next night. It would be great served on any pasta.
- 1 tablespoon olive oil
- 4 garlic cloves, finely chopped
- 1 (28 ounce) can crushed tomatoes
- 1 cup 2% evaporated milk
- 2 tablespoons freeze dried basil (or 1 tsp dried)
- 1 teaspoon freeze dried oregano (or 1/4 tsp dried)
- salt and pepper
- 2 tablespoons vodka
- Heat olive oil over medium heat and add garlic. Cook for 2 minutes until softened, do not brown. Add tomatoes, milk, and seasonings and simmer for 15 minutes, stirring occasionally. Remove lid and add vodka and simmer for another 10 minutes, letting the sauce thicken slightly.
This was an interesting sauce; a bit different than the ones I'm used to. I have never used evaporated milk in vodka sauce before; next time, I would use 1/2 & 1/2. I found the oregano a fitting addition. Next time, I think I will add some onion in to saute with the garlic! I served the sauce over cheese ravioli. Thanks for sharing, Veggie Girl! Made for Spring PAC 2010 - http://www.recipezaar.com/bb/viewtopic.zsp?t=327498&postdays=0&postorder=asc&start=0
Excellent! We really enjoyed the flavors in this simple dish. I cut the recipe in half to feed 3 of us & I totally wish I'd made the whole recipe. I used fresh basil, as I had it on hand, Absolut vodka and served it over chicken, prosciutto & Parmesan tortellini. We'll definitely be making this one again! Thanks for sharing, Veggie Girl! Made & enjoyed for Spring 2010 Pick A Chef. You've been adopted! :) http://www.recipezaar.com/bb/viewtopic.zsp?t=327498&postdays=0&postorder=asc&start=0