Vodka Sauce

Now that we're in Lent, and Catholics are looking for meatless Friday meals, I thought I should post some more vegetarian options. Vodka sauce has become very popular in the last decade, with good cause -- it's rich, delicious, but not too heavy. And best of all, REALLY easy to make! The recipe below will easily cover an entire pound of pasta.

1 large can of crushed tomatoes
2 garlic cloves, well crushed, but not cut up any further
1 teaspoon fresh cracked black pepper
2 tablespoons of olive oil
1/4 teaspoon of red pepper flakes (Optional)
1 pint of half and half (you can use heavier cream, but I prefer the lighter texture of half and half)
1/2 cup good vodka (doesn't have to be the most expensive kind, but don't use rot-gut quality)
1/3 cup of freshly grated pecorino or locatelli romano cheese

Saute the garlic in olive oil, over medium heat, just until it starts to turn every so slightly brown. Then remove the actual pieces of garlic but leave the flavored oil. Add the pepper (black and red) to the oil and saute for 30 seconds. Then turn the heat up to high and add the vodka -- let it come to a rapid boil and immediately turn the heat down to medium/low. You want to boil off the alcohol, but not evaporate the liquid. Then add the tomatoes and once that is heated thru and starting to bubble a little, turn the heat to low and add the half and half. Let it warm through, but do not bring to a boil or it may curdle. Once it's warm, whisk in the romano cheese and then toss with pasta.

Any kind of pasta is fine, but I like penne or rotini best. But it's also wonderful on stuffed pastas such as ravioli and tortellini.

Serve with more romano on the side for those that like their pasta extra-cheesy.