30 Minute Vodka Marinara with Potato Gnocchi

This marinara sauce has a bright and fresh flavor and the best part you can make it in less than 30 minutes.  In the time it takes to boil the water and cook the pasta you can have a fresh homemade sauce.

All you need is a few ingredients, a non stick fry pan, and strainer or wire mesh colander.

Cook and prep time 30 minutes

Serves 6

Ingredients:

One 28 oz can of good quality crushed tomatoes. 

One 14 oz can of good quality whole peeled tomatoes

About one cup of fresh whole basil leaves. I grab a big handful from the garden. You just need to tear or rough chop basil leaves without stems for this recipe

5 garlic cloves

2 ounces of vodka (unflavored)

½ t. crushed red pepper flakes

1/8 to ¼ cups Olive Oil

Salt and Pepper to taste

Your favorite pasta

Cooking

In a fry pan over medium heat add a good dollop of olive oil (between a 1/8 and 1/4 cup) and the 5 cloves of garlic peeled and sliced. When garlic starts to turn color (do not caramelize you just want some color) add tomatoes, basil, vodka, and crushed red pepper. With your spoon chop and smash the whole tomatoes while cooking.

 The reason for the vodka is because there are complex flavor components in tomatoes that only released when exposed to alcohol and heat. You do not really taste the vodka. If you use wine it will dilute the sauce and add the flavor of the wine. The vodka gives the alcohol without adding liquid or taste to the sauce.

Bring to a boil then reduce heat to a medium simmer for 5 minutes.  Remove from heat and pour contents into your fine wire mesh strainer or colander. With the back of your spoon (the back of a ladle works best) push the tomatoes through the mesh into a bowl. Make sure to scrap the good stuff off the back of the strainer.  Disregard the garlic, basil, tomato seeds and pulp. Pour the contents of the bowl back into the fry pan and bring to a boil then reduce the heat to a simmer for 5 -10 minutes to concentrate the flavors. Add pepper and salt to taste.

Serve over your favorite pasta. This sauce is great by itself, but you can garnish with fresh basil, olives, cheese or anything else you like. It is best served fresh from the pan, but you can make ahead and reheat. 

This marinara also makes a great pizza sauce and will keep for a week in the refrigerator.

Enjoy