I like to prepare this sauce for easy meals with family and friends and when I do, I am almost always asked for the recipe! Enjoy!
1 large carrot
2 ribs celery with leaves
4 cloves garlic
1/2 cup good-quality extra-virgin olive oil
2 (28 ounce) cans San Marzano Roma tomatoes
1 teaspoon sea salt
1/2 teaspoon sugar (if necessary)
1/4 cup heavy cream
1/2 cup vodka
Pinch of pepperoncini, or hot red pepper flakes
1. Dice the carrot, celery, onion, and garlic (this can also be done in a food processor).
2. Put the oil in a large saucepan and place over medium heat. When the oil is hot, add the chopped vegetables to the pan and sauté over medium heat until just soft, about 5 minutes.
3. Puree the tomatoes in a good processor, then add them to the pan. Add the salt and sugar if necessary (I find that the San Marzanos are usually sweet enough on their own). Let the sauce simmer, uncovered, for 1 hour, stirring occasionally.
4. Add the cream and vodka and simmer gently for 30 minutes; do not boil, or the sauce could curdle. Add the pepperoncini, then serve over pasta.