A great combination of spicy tomato (arrabbiata) and vodka cream. This sauce has both a spicy kick with a smooth cream finsih. Great served over pasta with side of grilled chicken or sausage. Also terrific in baked pasta dishes like stuffed shells, lasagna, or ziti

Yield: 1 serving ( Serving Size: 14 (7 cups) )
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  • 2 tablespoon(s) olive oil
  • 1 cup(s) diced onion
  • 2 tablespoon(s) minced garlic
  • 1 teaspoon(s) dried basil
  • 1 1/2 teaspoon(s) red pepper flakes
  • 1 teaspoon(s) oregano
  • 1 can(s) tomato paste
  • 1 can(s) 28 oz can of crushed tomatoes
  • 1 can(s) 28 oz can of tomato sauce
  • 1 can(s) 28 oz can of whole tomatoes drained
  • 2 tablespoon(s) balsamic vinegar
  • 1/2 teaspoon(s) salt
  • 1/2 cup(s) heavy cream
  • 1/4 cup(s) grated parmensan


  1. Heat oil in a large pot over medium high heat. Add onion to oil and sauté until onions are soft, about 4 minutes, Stir in garlic, pepper flakes, basil, and oregano. Cook until fragrant, about 1 minute. Stir in tomato paste to coat mixture and sauté for about one more minute

  2. Stir in crushed tomatoes, tomato sauce, and whole tomatoes. Crush the tomatoes with a spoon or crush by hand before adding to the post. Bring sauce to a boil and reduce heat to medium low, simmer until reduced by a 1/3 about 30 minutes. Stir in vinegar, cream and parmesan. At this point, it is ready to serve or add to your favorite baked pasta dish. Can refridgerate for 1-2 days until ready to add to your favorite dish. Sauce can also be frozen.
January 2012

This recipe is a personal recipe added by daksbistro and has not been tested or endorsed by MyRecipes.

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