Hello there!
Here is another version of my already published “Vodka Wine Blush Sauce”. This blush sauce is even heartier than the other since the other doesn’t contain diced tomatoes, and this can also be made vegetarian by simply omitting the prosciutto.
I tend to make a bigger batch of sauce so I could freeze it and make it at a later date. It definitely comes in handy on nights when I need to make a quick dinner. Simply defrost a container of sauce and boil a quick pot of pasta, and voila — dinner!
I hope you enjoy this blush sauce!
Ingredients:
- olive oil
- 4 – 28 oz. cans of crushed tomatoes (I prefer Tuttorroso)
- 1 – 28 oz can of diced tomatoes
- 2 large shallots, diced
- 8 oz of frozen peas
- 1/2 lb. prosciutto, diced
- 1/2 lb. shiitake mushrooms, diced
- 3/4 lb. beech mushrooms, cut from the base and separated
- 1/2 bulb of garlic, chopped (You may use less if you are not a big fan of too much garlic.)
- 2 tbsp of white sugar
- Approximately 20-25 leaves of fresh basil, removed from the stem, rinsed, and dried
- 1 tbsp of garlic powder
- 1/2 cup of vodka (I use a cheap Vodka when I’m cooking.)
- 2 cups of dry white wine
- 1 pint of heavy cream
- salt, to taste
Directions:
- Prepare the basil, shallots, garlic, mushrooms, and prosciutto.
- Coat the bottom of a large, teflon coated sauce pot with approximately 2 Tbsp of olive oil, and heat on medium.
- Add 2 large diced shallots, and 1/2 bulb of chopped garlic to the pot and sauté for approximately 5 minutes, stirring occasionally.
- Add 1/2 lb. shiitake mushrooms and 3/4 lb. beech mushrooms, and sauté for 5 minutes.
- Add 1/2 lb. diced prosciutto and sauté for 5 minutes.
- Add 8 oz. peas and sauté for 5 minutes.
- Add 1 – 28 oz can of diced tomatoes.
- Add 20-25 leaves of fresh basil.
- Turn the heat down to low and simmer for about 5 minutes.
- Add 4 – 28 oz. cans of crushed tomatoes. Stir thoroughly.
- Add 2 tbsp. sugar, 1 tbsp. garlic powder, salt (to taste), and pepper (to taste), and cook for 15 minutes on low.
- Add 1/2 cup of vodka and 2 cups of dry white wine. Cook for approximately 7-10 minutes.
- Add 1 pint of heavy cream and cook for an additional 30 minutes.
- Enjoy!
See Photos below with Step By Step Directions:
- Prepare the basil, shallots, garlic, mushrooms, and prosciutto.
- Coat the bottom of a large, teflon coated sauce pot with approximately 2 Tbsp of olive oil, and heat on medium.
- Add 2 large diced shallots, and 1/2 bulb of chopped garlic to the pot and sauté for approximately 5 minutes, stirring occasionally.
- Add 1/2 lb. shiitake mushrooms and 3/4 lb. beech mushrooms, and sauté for 5 minutes.
- Add 1/2 lb. diced prosciutto and sauté for 5 minutes.
- Add 8 oz. peas and sauté for 5 minutes.
- Add 1 – 28 oz can of diced tomatoes.
- Add 20-25 leaves of fresh basil.
- Turn the heat down to low and simmer for about 5 minutes.
- Add 4 – 28 oz. cans of crushed tomatoes. Stir thoroughly.
- Add 2 tbsp. sugar, 1 tbsp. garlic powder, salt (to taste), and pepper (to taste), and cook for 15 minutes on low.
- Add 1/2 cup of vodka and 2 cups of dry white wine. Cook for approximately 7-10 minutes.
- Add 1 pint of heavy cream and cook for an additional 30 minutes.
- Enjoy!
