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Categories:
extra-virgin olive oil onion turkey pepperoni garlic red pepper basil tomato paste tomatoes vodka bay leaf kosher salt balsamic vinegar heavy cream Parmesan cheese
Viewed: 22 - Published at: 9 years agoIngredients
- 2 tablespoons extra-virgin olive oil
- 1 cup diced onion
- 12 cup chopped turkey pepperoni (1.5 oz.)
- 1 tablespoon minced garlic
- 1 12 teaspoons red pepper flakes
- 1 teaspoon dried basil
- 14 cup tomato paste
- 2 (28 ounce) cans whole tomatoes, in juice
- 12 cup vodka
- 1 fresh bay leaf
- 12 teaspoon kosher salt
- 1 tablespoon balsamic vinegar
- 13 cup heavy cream
- 14 cup grated parmesan cheese
Method
- Heat oil in a large saute pan over med-high heat.
- Add in onion and pepperoni; saute until onions are soft, about 4 minutes.
- Stir in garlic, pepper flakes, and basil; cook until fragrant, about 1 minute.
- Stir in tomato paste to coat mixture and saute 1 minute.
- Stir in tomato, vodka, bay leaf, and salt; crush tomatoes into chunks with a spoon.
- Bring sauce to a boil; decrease heat to med-low, and simmer until reduced by a third, about 30 minutes.
- Discard bay leaf.
- Stir in vinegar, cream, and Parmesan.
- Serve sauce over hot cooked pasta.
