This is my favorite ever tomato vodka sauce and it’s delicious over mushroom and cheese ravioli whether it’s homemade or storebought!
- 1 lb. mushroom-ricotta ravioli, store bought or recipe below
- 2 tablespoons olive oil
- 1/2 yellow onion, finely diced
- 5 cloves garlic, minced
- 28 oz can whole, peeled san marzano tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon crushed red pepper flakes
- 1/2 cup vodka
- 1/2 cup heavy cream
- salt and freshly cracked pepper to taste
- basil leaves, for garnish
- grana padano parmesan, grated, for sprinkling
- In a medium saucepan, heat oil over medium heat until just warm. Add onion and cook, stirring occasionally, for 3-4 minutes until onion is soft. Add garlic and cook 2 minutes more.
- While onions and garlic cook, crush canned tomato by hand and save their juice as well. Add tomato paste and crushed red pepper to onions and stir. Add crushed tomatoes and juice. Remove from heat and add vodka. Return to heat and simmer until sauce thickens and vodka cooks out. For a smoother sauce, you can substitute crushed tomatoes or tomato puree. I opted for a chunkier sauce.
- Add cream to sauce, season with salt and pepper to taste, and cook another 5-10 minutes, simmering gently, until sauce has darkened a little. Remove from heat and set aside.
- Bring a pot of salted water to a boil and cook ravioli according to package instructions if using store bought. Homemade ravioli will take about 5-7 minutes. Drain pasta, portion into bowls, top with sauce, basil, freshly grated parmesan and a little drizzle of olive oil. Enjoy!