Vodka sauce with Rigatoni
2 cans 28 oz. each whole peeled tomatoes (blend till smooth)
4-5 medium cloves garlic chopped finely
1/8 cup Olive oil
¼ cup fresh basil chopped
1 whole medium yellow onion chopped
Red chili pepper flakes (optional)
1 teaspoon white sugar
1 teaspoon Nature’s Seasoning
½ teaspoon Sea salt
2 cups heavy cream
1 cup vodka
½ cup grated parmesan
Brown onions & garlic in olive oil, add herbs. Add blended tomatoes. Stir and reduce heat. Cover, stirring frequently.
Add remaining ingredients. Cook down, after reducing heat, and simmer on low for at least two hours. Once ready, add vodka, cook for another 15 minutes, remove from heat and add heavy cream. Add parmesan, stir and serve with Rigatoni pasta.