Do you ever go to the supermarket not knowing what to make for dinner that night? This sauce is my go to recipe for those situations because I’ve made it so many times that I have the recipe committed to memory and because I usually have almost all of the ingredients on hand. I just need to fill in a couple of fresh ingredients. It’s always a crowd pleaser. I mean always. People usually ask me for the recipe when I make it. The sauce can be made in advance (and frozen too, bonus!) making it an easy and delicious vegetarian meal.
You start by sautéing onion and tomato paste, then adding garlic and crushed red pepper flakes.
Next add a can of crushed tomatoes and vodka. Let that simmer for about 10 minutes.
Next comes the cream. You can use heavy cream (I use light cream), half and half or milk.
Let that cook through and then add basil.
I was sent some ravioli to try from Ravino, a New Jersey company making handcrafted pasta. They sent me four different kinds to try. I couldn’t resist the chickpea and kale ravioli, heavenly! The sauce was perfect on it. Ravino is sold at Shoprite and other grocery stores. Pick up some next time you are at the supermarket and make this simple sauce for on top!
- 2 tablespoons of olive oil
- 1 small yellow onion, diced
- 1 tablespoon tomato paste
- 2 garlic cloves, minced
- 1/8-1/4 teaspoon crushed red pepper, depending on your preference
- 1 28 oz can crushed tomatoes
- 1/2 teaspoon salt
- 1/3 cup vodka
- 1/2 cup light cream or half and half
- 2 tablespoons chopped fresh basil
- stuffed ravioli of your choice (I used Ravino ravioli)
- freshly grated parmesan
- Cook ravioli according to package directions and set aside.
- Heat olive oil in a saucepan over medium heat. Add onion and tomato paste. Cook, stirring occasionally for about 5 minutes until onion is translucent. Add garlic and crushed red pepper. Cook another minute, until garlic fragrant. Stir in tomatoes, salt and vodka. Once it starts bubbling reduce to a simmer and cook for about 10 minutes, stirring frequently. Stir in cream and cook for an additional minute. Add basil and stir. Serve over ravioli and top with parmesan cheese.
Disclosure: I was provided with Ravino pasta to try. All thoughts and opinions are my own.