Ingredients:

  • 2 Tbsp Extra Virgin Olive Oil
  • 1 Large Shallot, finely minced (or 1/2 small brown onion)
  • 3 Cloves Garlic, crushed or finely minced
  • 2 Tbsp Tomato Paste
  • 1/4 cup Vodka (Optional, or dry white wine/vegetable stock)
  • 1 (28 oz) Can High-Quality Crushed Tomatoes
  • 1 tsp Dried Oregano
  • 1/2 tsp Dried Basil (or Italian seasoning blend)
  • 1/2 tsp Fine Sea Salt (plus more for seasoning)
  • 1/4 tsp Freshly Cracked Black Pepper
  • 1/2 cup Heavy Cream (or Double Cream)
  • 1/4 cup Reserved Pasta Cooking Water (optional)
  • 1 Tbsp Unsalted Butter (optional)
  • A pinch of Red Pepper Flakes (optional)

Instructions:

  1. Sauté the Aromatics: Heat the olive oil in the saucepan over medium-low heat. Add the minced shallot and cook gently until softened and translucent, about 5–7 minutes. Do not brown them.
  2. Add Garlic and Paste: Stir in the minced garlic and tomato paste. Cook for 2 minutes, stirring constantly. This crucial step “cooks out” the raw flavor of the paste.
  3. Deglaze (The Chef’s Touch): If using, carefully pour in the vodka (or wine/stock). Bring to a brisk simmer and cook, scraping the bottom of the pan thoroughly, for 1–2 minutes until the liquid has reduced by half.
  4. Add Tomatoes and Seasoning: Pour in the crushed tomatoes, dried oregano, basil, salt, and pepper. Stir well to combine. Bring the mixture to a gentle simmer.
  5. Develop Flavour: Reduce the heat to low, cover the pan loosely, and simmer for 10–12 minutes, stirring occasionally. This allows the flavors to marry perfectly.
  6. Achieve Velvety Texture: Remove the pan from the heat. Use an immersion blender to blitz the sauce until it is completely smooth and velvety. Be careful as the sauce is hot!
  7. Return to Heat: Place the pan back over low heat.
  8. Introduce Cream: Pour in the heavy cream and stir until the sauce is uniform in color and texture, transforming it into the desired blush-pink hue.
  9. Final Polish: Taste the sauce and adjust the seasoning (salt, pepper, or optional red pepper flakes). If using for pasta, whisk in the optional reserved pasta water and the tablespoon of butter for extra gloss.
  10. Serve: Use immediately, or allow to cool completely before storing.