Although I adore Italian food, (pasta's, pizza, cured meats, etc, etc) I prefer my own sauce. Nothing wrong with jar sauce at all, and some are quite tasty. But I like making mine just the way I like it. Doesn't necessarily mean its gonna take hours simmering on the stove. Here is a quick recipe for a really flavorful sauce. You can make a large amount of this ahead of time and freeze some for later.
1 28oz can crushed Italian plum tomatoes
2 tbsp extra virgin olive oil
5-6 cloves of fresh garlic crushed
1/2 cup light cream ( I use milk if I don't have cream handy )
1/3 cup vodka
1 medium onion diced
1 tbsp fresh chopped parsley
1/3 tsp sugar
2 tbsp fresh chopped basil
1/3 tsp crushed red pepper
salt and fresh cracked black pepper to taste
Frozen lobster ravioli
Begin by boiling water for the ravioli. You would want the sauce and the ravioli to be ready at the same time. Frozen ravioli needs about 13 minutes to cook once water is boiling.
Heat the oil in pot or dutch oven and add onion and garlic stirring for about 2 minutes until soft. Next add the tomatoes. Bring to a quick boil, add the vodka and let simmer for about 2-3 minutes. Next, add cream, sugar, parsley, salt, black and red pepper and basil. Reduce heat and continue to simmer for another 5 minutes.
Serve hot with lobster or cheese filled ravioli.
1 28oz can crushed Italian plum tomatoes
2 tbsp extra virgin olive oil
5-6 cloves of fresh garlic crushed
1/2 cup light cream ( I use milk if I don't have cream handy )
1/3 cup vodka
1 medium onion diced
1 tbsp fresh chopped parsley
1/3 tsp sugar
2 tbsp fresh chopped basil
1/3 tsp crushed red pepper
salt and fresh cracked black pepper to taste
Frozen lobster ravioli
Begin by boiling water for the ravioli. You would want the sauce and the ravioli to be ready at the same time. Frozen ravioli needs about 13 minutes to cook once water is boiling.
Heat the oil in pot or dutch oven and add onion and garlic stirring for about 2 minutes until soft. Next add the tomatoes. Bring to a quick boil, add the vodka and let simmer for about 2-3 minutes. Next, add cream, sugar, parsley, salt, black and red pepper and basil. Reduce heat and continue to simmer for another 5 minutes.
Serve hot with lobster or cheese filled ravioli.
