Rosy-red Pasta Sauce

2 Reviews
100% would make this recipe again

A creamy tomato sauce flavoured with vodka.

Our cousins José and François gave me this recipe.

This recipe is incompatible with your food profile

Ingredients

1 tbsp olive oil 15 mL
1/2 onions, finely chopped 100 g
1 clove garlic, pressed or minced
1 cup strained tomatoes 260 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
1/4 cup creamy soy preparation for cooking 65 mL
1/4 cup vodka, or to taste 65 mL

Before you start

A blender or food processor will be very useful to purée the sauce.

Method

  1. Heat the oil in saucepan over medium heat. Add the chopped onion and minced or pressed garlic, then sauté 5 min until translucent. Add the strained tomatoes, salt, and pepper. Cook 15 min over medium-low heat, with occasional stirring.
  2. Remove the pan from the heat, then stir in the soy preparationand vodka. Mix well then purée in a blender. More or less vodka may be added depending on personal preference.

Observations

This sauce can be stored up to 2 weeks in the refrigerator; up to 3 months in the freezer.

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

2 Reviews (2 with rating only) 100% would make this recipe again

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Tomatoes | Sauces & Dips | Kosher | Vegan | Vegetarian

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.