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A couple weeks ago (yes I'm playing catch up), I made tomato sauce from scratch for the very first time — complete with vodka. Yep. I somehow managed to assemble the blender — which we bought at the beginning of summer, with every intention of becoming a smoothie-drinking family — and concocted this recipe from 6 Bittersweets by way of Food Gawker.
Oh. My. Gosh. The girl said in her blog post that her boyfriend asked her to never stop making this. I will tell you right now — I took it upon myself to ask me to never stop making this. It was out of this world yummy! I made the recipe as stated and had enough for half a box of spaghetti — and that made enough for Boyfriend, myself, and a bit leftover (like enough for a pasta-on-the-side for my mom and dad the following night — not enough for an entire second meal for two). I would definitely keep the recipe as is — not change a thing — but be sure to double it for an entire box of spaghetti for feeding four people. If you are serving more than four, triple it (why not?) and add another half-box of pasta. There's nothing wrong with having leftovers!
And speaking of leftovers — it might even make sense to just make extra sauce all at once, and add it to your pasta to taste. That way you can store the sauce for future nights and not have to get out the blender again — huzzah! I definitely can't wait to make this again — so worth it. And somehow, the vodka makes it so, so wonderful. I don't understand how, but it does. Yeah hi, I'm now salivating and I'm an hour away from lunch.
Oh help!
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