lobster ravioli, frozen
2 (28 ounce) cans
Italian plum tomatoes, with their liquid
( preferably San Marzano)
extra virgin olive oil
garlic cloves, peeled and crushed
( don't worry, it tastes great!)
hot red pepper flakes, to taste
fresh basil, chopped
parmigiano-reggiano cheese, grated, to garnish
chopped fresh parsley, for garnish
- Bring salted pasta water to a boil in a large stock pot over high heat.
- For the sauce: Pour the tomatoes and their liquid into a food processor, and pulse until tomatoes are finely chopped.
- Or finely chop the tomatoes by hand if no food processor is available.
- Heat olive oil in a large skillet over medium heat.
- Add the crushed garlic cloves to the hot oil to coat the garlic cloves.
- Cook until garlic is lightly browned, about 3 minutes.
- Next, carefully add the finely chopped tomatoes.
- Bring tomatoes to a boil and add salt to taste, and crushed red pepper.
- (don't be shy here, a little heat is nice!) Let the tomato mixture cook about 2 minutes more, then add the vodka.
- Lower the heat and simmer the sauce for about 6 minutes, or until the pasta is finished cooking, then add the cream.
- Stir in the fresh basil.
- Cook the lobster ravioli, (or pasta of your choice) in the boiling salted water until al dente.
- If your choose, remove the garlic cloves from the sauce.
- Drain pasta and mix in a serving bowl with 3/4 of the sauce.
- Note: I find that I have a portion of the sauce leftover when I make 3 dozen ravioli.
- Please sauce your pasta of choice to taste, and enjoy the leftovers!
- Pasta may be topped with grated cheese and chopped parsley before serving.