Pasta Al Pomodoro (Tia's Take on Basta Pasta's Recipe)

Recipe by Thea
READY IN: 4hrs 20mins
SERVES: 8-10




  • In a large skillet over medium-high heat, add oil, onion, garlic, red pepper flakes and saute being careful not to let the garlic brown.
  • Add tomatoes, wine, chicken broth, basil, sugar, pesto, vodka if using. Bring to a slight boil then turn down heat to medium-low and simmer.
  • The longer you simmer this sauce the better it is! Reduce sauce by 1/4 simmering several hours, then turn to low.
  • Add the chilled butter (butter will thicken sauce slightly) and stir through.
  • Cook your choice of pasta al dente. While cooking pasta add the whipping cream and parmesean cheese and heat through.
  • Add drained cooked pasta to pan and mix throughly and heat through.
  • Serve with parmesean cheese grated on top. A loaf of rustic bread and salad goes great!
  • Note: (I freeze my pesto in ice cube trays and use 1 to 2 cubes).