Gastronomy: Tomato Basil Vodka Cream Sauce

My sister called me last week to borrow my Tomato Basil Vodka Cream Sauce recipe. I hadn't made this dish in a while and it wasn't until she called that I remembered how very much I love it. Autumn is the perfect time to make this dish: The basil is still growing, but the days are getting shorter and chillier. Although this sauce is incredibly easy to make, it's also richly satisfying and a wonderful way to ring in those crisp, fall evenings. Enjoy with a glass of Chianti, a garden salad, and your family!

Tomato Basil Vodka Cream Sauce

Olive oil
3 cloves garlic, minced
4 handfuls of fresh basil, chopped
1 T dry oregano
5 16 oz cans tomato sauce
Salt and pepper to taste
2 c parmesan cheese, grated
1 ½ c whipping cream
5 shots vodka
1 lb gnocchi or specialty pasta

In a large pot, heat olive oil on medium heat. Add garlic; sauté until garlic is light tan, approximately 1-2 minutes. Stir in basil, oregano, tomato sauce. Add a pinch of sea salt and pepper. Cook over medium heat 1 hour. Add 1 cup parmesan, cook 1 hour. Add vodka and cream, cook low 45 minutes.

For a simple tomato basil sauce, substitute vodka and cream with ½ cup wine. Add 1 ½ tablespoons crushed red pepper for an arrabiata.

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Obsession: Sarah's Tomato Basil Cream Soup

2 28 oz cans whole, peeled tomatoes
2 cloves garlic, minced
1 large shallot, roughly chopped
3 T extra-virgin olive oil
Salt and freshly ground black pepper
2 c chicken stock
4 t unsalted butter
½ c fresh basil leaves, chopped
¾ c heavy cream
¼ c Parmigiano Reggiano, grated


Add butter and olive oil to a warm, large stock pot. Over medium heat, add shallots and simmer 5 minutes; add garlic and simmer another 2 minutes. Add chicken stock, tomatoes, basil, and parmesan cheese; bring to heavy simmer. Reduce heat and cook 45 minutes. Remove from heat and puree with a hand blender until smooth. Return to low heat and add heavy cream. Simmer for 25 minutes; add salt and pepper to taste. Serve with warm bread or grilled cheese sandwiches!

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