Garlic Basil Vodka Sauce

Several weeks ago, my kitchen became a restaurant and I cooked for the most people I have in my entire life. The base of all my food was pasta sauce and considering Italian food runs in my blood–jar sauce was not going to cut it, even for that many people! As much as Dane told me to “make it easier on myself, I wasn’t going to cut corners. I can’t be the only one with a strong aversion to sauce from a jar?! If I’m being honest, I don’t think my sauce is anything special, but so many of you asked for the recipe, so here you go 🙂

Garlic Basil Vodka Sauce
**Anyone who dislikes cooking with garlic should probably stop reading now, because this is chock full of it!
FULL DISCLOSURE: I usually end up throwing odds and ends in a pot and hoping for the best.

You Will Need:
3 cloves garlic, crushed
4 cans crushed tomatoes
half a container of heavy cream
1 can tomato sauce
1 tiny can of tomato paste
olive oil
5 leave of fresh basil, chopped
2 shots vodka (this is a rough estimate, I generally just pour it in)

1. Saute garlic in a saucepan with olive oil.
2. Drizzle large cooker with olive oil, with heat set to low.
3. Add tomatoes, tomato sauce, tomato paste, vodka, garlic and basil.
4. Let simmer for 1 hour.
5. Stir in heavy cream and cook on medium an additional 20 minutes.

This is the easiest and most delicious sauce you will ever taste. Better yet, it goes with everything–meatballs, lasagna, ziti or just plain noodles. Enjoy!