1. In a large skillet over medium-high heat, add oil, onion, garlic, red pepper flakes and saute being careful not to let the garlic brown. 2. Add tomatoes, wine, chicken broth, basil, sugar, pesto, vodka if using. Bring to a slight boil then turn down heat to medium-low and simmer. 3. The longer you simmer this sauce the better it is! Reduce sauce by 1/4 simmering several hours, then turn to low. 4. Add the chilled butter (butter will thicken sauce slightly) and stir through. 5. Cook your choice of pasta al dente. While cooking pasta add the whipping cream and parmesean cheese and heat through. 6. Add drained cooked pasta to pan and mix throughly and heat through. 7. Serve with parmesean cheese grated on top. A loaf of rustic bread and salad goes great! 8. Note: (I freeze my pesto in ice cube trays and use 1 to 2 cubes). ---------------------------------------------------------------------------
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