Who needs marinara sauce when you can have vodka sauce! Be careful, as the alcohol cooks off it can make your eyes water and burn.

Ingredients

1 Tbsp olive oil
1/2 cup finely chopped onion OR 2 to 3 shallots
1/8 to 1/4 tsp crushed red pepper OR 1 dried red chili, split in half
1 garlic clove, minced
Vegetable bouillon cube OR paste in amount used to flavor 1 cup broth
1/2 cup vodka
1/3 to 1/2 tsp salt
1 (large) can diced tomatoes, undrained
1/4 cup whipping cream (add more cream to get the desired creaminess)
3 Tbsp thinly sliced fresh basil
Shaved or grated Parmesan cheese, to garnish
Additional fresh basil leaves (optional)

Directions

1. Heat oil in a large nonstick skillet over medium-high heat. Add onion to pan; sautee 4 minutes or until tender. Add pepper, garlic, and bouillon; sautee for approximately 1 minute.

2. Add vodka (when cooking with alcohol, there is always the chance of it catching on fire, so be very careful); bring to a boil. Be careful when smelling the mixture at this point, as the alcohol cooks off it can make your eyes water.

3. Reduce heat, and simmer 3 minutes or until liquid is reduced by about half. Stir in 1/3 teaspoon salt and tomatoes; bring to a boil.

4. Reduce heat, and simmer 15 to 20 minutes. Remove skillet from heat and let cool slightly.

5. Now its time to blend until smooth. If you have an immersion blender (stick blender), you can now puree the sauce right in the pan. If you're like me and can make do with a regular blender, just remove center piece of the lid (to allow steam to escape); and secure the lid on blender. Place a clean towel over opening in blender lid (to avoid splatters), and process until smooth. Then return tomato mixture to pan.

6. Mix in cream, then cook the sauce for 2 minutes over medium heat, stirring constantly. Remove from heat. And enjoy immediately

Serve with

• Spinach Artichoke Manicotti
• Butternut Manicotti