Troglia Vodka Sauce

★★☆☆☆

Prep: 20 mins (est.) Cook: 30 mins (est.) Serves: 8-10

5 Tbsp olive oil (73.9 ml)
12 Tbsp unsalted butter (177 ml)
1 medium-large red onion, minced
5 garlic cloves, minced
1 cup vodka (237 ml)
1 (28-ounce) can crushed tomatoes
1 (28-ounce) can diced tomatoes
2 cups chicken stock (473 ml)
4 1/2 cups heavy cream (1065 ml)
4 Tbsp chopped fresh sage leaves (or basil or 1 1/2 tsp dried oregano) (59.1 ml)
1/2 tsp red pepper flakes (2.5 ml)
2 Tbsp kosher salt (29.6 ml)
1 1/2-2 cups grated Parmesan cheese
4 Tbsp chopped fresh parsley (59.1 ml)

Heat olive oil in a large pot over medium heat. Add butter. Sauté onion and garlic until softened but not browned.\n2. Add vodka and cook until mostly evaporated. Add crushed tomatoes, diced tomatoes, chicken stock, heavy cream, sage (or basil or oregano), red pepper flakes, and salt. Bring to a simmer.\n3. Cook, stirring frequently, until the sauce is thickened.\n4. Stir in half of the Parmesan cheese. Adjust salt to taste.\n5. Toss sauce with cooked pasta and protein of your choice (optional). Garnish with parsley and the remaining Parmesan cheese.

Wine Pairing: Light White (Pinot Grigio) — Pinot Grigio