Tomato Basil Sauce

No Garlic or Onion used here.

Seed 28-oz can of good Plum Tomatoes. I prefer Rienzi brand, without extra sauce added. If you have access to Price Costco try their imported Nina brand tomatoes. 108 ounces of delightful tomatoes from San Marzano Italy. I prefer to seed my tomatoes to get rid of the seed (healthier - no diverticulitis) and better tasting. Also, who needs the stem cap in the sauce. This is truly Filetto di Pomodori. Its a bit more work but worth it. Women hate to do this. I always get an argument from my wife before doing it, but congrats after. 28 oz of tomatoes and 1/2 pound of pasta are good for two.

In a 10-inch frying pan put 2 oz of extra virgin Olive Oil and sauté the tomatoes with 6 or 7 medium leaves of FRESH Basil for 5 minutes. Sprinkle with 5 or six twists of peppermill - black pepper. Add a splash of Vodka (Gordons or Smirnoff are best - avoid flavored Vodkas like Absolute). Mash down with fork or Masher - not too much. Cook until nice consistency. Not as watery as Marinara but spreadable over Pasta. When sauce is done, remove basil & salt lightly to taste. Stir in one tablespoon of unsalted butter to finish sauce. If you want "A La Vodka" add Heavy cream, stir and cook 1 or 2 min more to get proper consistency.

Climax:

Put pasta in frying pan and coat with sauce. Serve with Fresh ground black pepper and FRESH grated Parmigiano. Cooking in a frying pan is great. Can usually mix pasta for four people there also. More than that, mix everything in a warmed pasta bowl.

Variations:

• Another variation to finishing the original sauce - instead of butter, use one tablespoon extra virgin olive oil. Gives it a fine creamy "what is that?" taste.
• Another variation to the A La Vodka Sauce - Coarsely chop 3 slices of medium thickness Prosciutto and sauté in about 2 oz butter. Remove when limp. Add 1/2 cup LeSeur peas ( frozen or fresh - Canned peas not permitted) and sauté until 2/3 done. Then add 1/2 cup chopped Champignon (white) mushrooms and continue sauté until peas are finished. Add back Prosciutto and mix all with A La Vodka sauce. GUARANTEED to blow your mind..... Don't forget the fresh grated Parmigiano.

The above sauces can also be used with Penne, Rigatoni, Bow ties, Spirals etc.

This recipe is kindly provided by, and © Leonard Bibbo.

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