Ingredients:

• Canned Crushed Tomatoes: 1 can (28 oz)

• Mini Red Bell Peppers: 15-20 or 2 regular bell peppers

• Vodka: 1 cup (I recommend @titosvodka)

• Heavy Cream: 3/4 cup

• Butter: 2 teaspoons

• White Onion: 1 large, finely diced

• Olive Oil: 1 tsp

• Garlic: 4 cloves, minced finely

• Red Pepper Flakes: 1/2 tsp

• Garlic Powder: 1 teaspoon

• Dried Parsley: 1 teaspoon

• Salt & Pepper, to taste

  Instructions:

1. In a pot, combine olive oil, butter, garlic, and herbs. Cook over medium-low heat. Once it starts to heat up, add the finely diced onions, salt, and pepper. Let them cook together, mixing occasionally for a few minutes. When the onions start to soften and brown slightly, proceed to the next step.

2. Pour in the vodka and let it cook for 15 minutes.

3. Add the canned tomatoes to the pot, mix well, and cover. Let it simmer for about 30 minutes, stirring occasionally.

4. While the sauce simmers, roast the bell peppers in the oven at 425°F (220°C) for 15 minutes. Remove the stems, blend them in a blender or bullet, and then add the blended peppers to the pot along with the heavy cream.

5. Mix everything together and continue to cook for another 10 minutes on medium-low heat.

6. Once the sauce is ready, serve it as a delicious accompaniment to your favorite dishes. It’s great with pasta, roasted veggies, seafood, or grilled chicken.