Yield: Makes about 5-1/2 cups of sauce.
There’s no need to open a jar of sauce when you can whisk this homemade creation together in the time it takes to cook a pot of pasta. This is a large batch, so use the extra as a base for stews, pizzas, and sautés. It will also keep in the freezer for at least three months.
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For a spicy tomato-vodka sauce, add 3 Tbs. vodka with the tomatoes. After puréeing the sauce, stir in 1/4 cup Parmigiano-Reggiano, 1/4 cup chopped fresh flat-leaf parsley instead of rosemary, and 3 Tbs. heavy cream. Let the sauce simmer for 5 minutes. Serve over rigatoni, topped with more Parmigiano.
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