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Vodka Sauce

Makes about a Quart; serves 4 over a pound of pasta as a main course

Can be cut in half or doubled
Giada DeLaurentis

3 c. Basic Marina Sauce (see below) 1 c. Vodka ½ c heavy cream, at room temp

2/3 c. grated Parmesan cheese ½ tsp salt ¼ tsp fresh ground pepper

In a heavy large skillet, simmer the marinara sauce and vodka over low heat, stirring often, until the mixture reduces by one-fourth, about 20 minutes.  Stir in the cream and continue to simmer over low heat until the sauce is heated through.  Remove the skillet from the heat and stir in the Parmesan, ½ tsp salt and ¼ tsp pepper.  Season the sauce with more salt and pepper to taste.

Suggestion:  serve with rigatoni or penne

MARINARA SAUCE

2 Tbsp. Oil ½ c. onion 1 15-oz can tomato sauce 2 Tbsp. chopped parsley 1 Tbsp. sugar

¼ tsp salt ½ tsp. Basil ½ tsp oregano pepper

Brown onions in oil.  Add remaining ingredients and simmer.  Cover.  Cook 30 minutes.