Vodka Tomato Sauce

If you need a quick and easy tomato sauce that doesn't skimp on the flavor, Chef Jeremy has got you covered. Instead of reaching for a jar of Ragu, try this vodka tomato sauce. We recommend pairing it with this 3-cheese stuffed eggplant!  



10 cloves garlic, minced
3 tsp. crushed red pepper flakes; more to taste
4 Tbs. extra-virgin olive oil
1 #10 can of tomatoes
1/3 bottle vodka
1 cup freshly grated Parmigiano Reggiano
1/4 cup chopped fresh flat-leaf parsley
1/2 quart heavy cream
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper



Bring a large pot of well-salted water to a boil. Meanwhile, in a large saucepan over medium-high heat, heat the garlic and red pepper flakes in the oil until they’re fragrant and sizzle steadily for about 30 seconds. Add the tomatoes and their juices and the vodka, and bring to a boil. Then reduce the heat to a steady simmer, cover with the lid slightly ajar, and cook to intensify the flavors and reduce the sauce slightly (by about one-quarter), 10 to 15 min. Purée the tomatoes using a hand blender or a regular blender. If you used a regular blender to purée, return the sauce to the saucepan. Stir in 1/4 cup of the Parmigiano, the parsley, cream, salt and pepper, and more red pepper flakes