Recipe by Veggie Girl.
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.
Top Review by alligirl
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
- 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
Directions See How It's Made
- 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.