- 3 Cups Marinara Sauce
- 1 Cup vodka
- ½ Cup heavy cream
- ½ Cup grated parmesan cheese
- ½ tsp salt
- ¼ tsp ground black pepper
In a heavy skillet, simmer the marinara sauce and vodka over low heat, stirring often until the mixture reduces by one fourth, about 20 minutes. Stir in the cream and continue to simmer over low heat until the sauce is heated through. Remove the skillet from the heat and stir in the Parmesan, ½ tsp of salt, and ¼ tsp of pepper. Season the sauce with more salt and pepper to taste.
I always add something to this sauce. The family favorites are diced up and sautéed onions, and some sundried tomatoes and of course prosciutto. In a separate pan, saute the onion, sundried tomatoes and chopped up prosciutto and then add to the sauce. I think it kicks this recipe up a notch. And by the way, this isn’t really an Italian recipe. Its more of an Italian American restaurant recipe. But it has the Italian flavors in there and its delish!
For dessert with this sauce how about some peaches in red wine.(start this in the morning!)
Simply blanch about 1-2 lbs of white peaches in boiling water for 5 minutes.
Let them cool a bit and peel, halve, and pit them. Pour 4 cups of red wine into a pan and add a cup of sugar, a little vanilla, and a little nutmeg. Add the peaches and simmer for 10 more minutes. Remove the peaches with a slotted spoon. Bring the syrup to a boil and cook until reduced and thickened. Pour it over the peaches and let steep all day until ready to serve after dinner.
