Serves 4

Adapted from Little Broken

• 3 tablespoons olive oil

• 1 medium onion, diced

• 3-5 cloves garlic, diced

• ¼ - ½ teaspoon red pepper flakes

• 1 can (28 ounces) whole peeled tomatoes

• ⅓ cup vodka

• 1 tablespoon tomato paste

• 1 tablespoon balsamic vinegar

• Salt

• Pepper

• ¼ - ⅓ cup fresh basil, coarsely chopped

• ½ cup heavy whipping cream

• 1 pound cheese tortellini, cooked according to packaging

• 2 tablespoons freshly grated Parmesan cheese

1. Heat a large pan over medium heat. Add oil as pan is getting hot. Once the oil is hot, add the onions and garlic and sauté until soft, about 4-5 minutes. Stir constantly for the first few minutes so the garlic doesn’t burn. Add red pepper flakes and cook for 1 more minute.

2. Stir in the whole peeled tomatoes and vodka. Continue cooking the mixture until the sauce reduces slightly, about 5-7 minutes. Add in tomato paste, balsamic vinegar, salt and pepper, to taste and stir to incorporate everything.

3. Reduce heat to low and simmer, partially covered, until sauce reduces to half, about 20 minutes.

4. Once sauce has reduced, transfer sauce to a food processor. Add basil and puree the sauce until smooth. Return the sauce to the pan and mix in the heavy whipping cream, until you’ve reached your preferred creaminess level. Mix until the sauce is a uniform color throughout.

5. Pour the sauce over the cooked tortellini and garnish with freshly grated Parmesan cheese and basil.

6. Enjoy!