Creamy tomato-vodka sauce shines with pink peppercorns, perfect for pasta, poultry, or dipping.
# Components:
→ Aromatics
01 - 1 small yellow onion, finely chopped
02 - 3 cloves garlic, minced
→ Tomato Base
03 - 1 can (28 oz) whole peeled San Marzano tomatoes, crushed by hand
→ Enrichment & Flavor
04 - 2 tablespoons olive oil
05 - 1/3 cup vodka
06 - 3/4 cup heavy cream
07 - 2 tablespoons unsalted butter
08 - 1 teaspoon pink peppercorns, lightly crushed
09 - 1/2 teaspoon red pepper flakes (optional)
10 - 1 teaspoon sugar
11 - 1/2 teaspoon sea salt, plus more to taste
12 - Freshly ground black pepper, to taste
→ Garnish & Finish
13 - 1/2 cup freshly grated Parmigiano-Reggiano
14 - 2 tablespoons finely chopped fresh basil
# Directions:
01 - Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and cook until translucent, approximately 5 minutes.
02 - Add the minced garlic and cook, stirring, for 1 minute until fragrant. Stir in the crushed pink peppercorns and red pepper flakes; sauté for 30 seconds.
03 - Carefully pour in the vodka and simmer for 2 minutes, allowing the alcohol to evaporate.
04 - Incorporate the crushed San Marzano tomatoes, sugar, and salt. Stir well, bring to a gentle simmer, and cook uncovered for 15 minutes, stirring periodically.
05 - Reduce the heat to low. Stir in the heavy cream and butter until the sauce achieves a rich pink color. Let it simmer gently for 5 minutes.
06 - Fold in the freshly grated Parmigiano-Reggiano and chopped fresh basil. Adjust the seasoning with additional salt and freshly ground black pepper as needed.
07 - Serve immediately over hot pasta or as a finishing sauce. Garnish with extra basil and pink peppercorns before presenting.
