Some flavor compounds are alcohol-soluble; among them are some tomato flavors. So although vodka brings almost nothing of its own to the flavor of this sauce (besides a bit of snap), it does enhance the flavor of the sauce, which is particularly valuable if you're using canned tomatoes or bland supermarket tomatoes. Though it's traditionally made using heavy cream in addition to the vodka, I like using a mixture of cream and ricotta.
Makes 4 servings
2 tablespoons olive oil
1 small carrot, peeled and finely diced
1 small celery stalk, finely diced
1/2 small onion, peeled and diced
2 cloves garlic, peeled and finely chopped
1 bay leaf
2 teaspoons dried Italian herb mix (available in supermarket spice section)
Salt and pepper
1 15-ounce can of petit-diced tomatoes
1 tablespoon anchovy paste
2 tablespoons tomato paste
1/4 cup vodka
1/2 cup heavy cream
Heat olive oil over medium heat. Add carrot, celery, onion, garlic, bay leaf, Italian herbs, salt and pepper. Cook, stirring occasionally, until onion is translucent, about 10 minutes.
Add tomatoes, anchovy paste and tomato paste and simmer, partially covered, for 45 minutes, stirring occasionally. Add vodka and cream and simmer another 15 minutes.
Remove bay leaf and puree in a blender; taste and adjust seasonings.
I like serving this over farfalle with shrimp sauteed in olive oil, garlic, pancetta and Italian herbs. But it's good over plain pasta as well.
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