Tomato Vodka Sauce

Everything tastes great with heavy cream!

1 Tbs. Butter
1 Tbs. olive oil
1 onion, chopped
1 (28 oz.) can peeled and diced tomatoes
1 C. heavy whipping cream
1/4 C. vodka (I add a bit more)
1/4 tsp. crushed red pepper flakes
Salt and pepper to taste

In a large skillet over medium heat, melt butter with the oil. Add the onion and saute for 8 minutes or until transparent. Add tomatoes and cook for 25 minutes or until there is almost no liquid left in the skillet; stir frequently. Increase the heat and add cream, vodka, and pepper flakes; boil for 2 minutes or until thickened to a sauce consistency. Season to taste with salt and pepper.

Pasta E Fagioli Soup

1 lb extra lean ground beef
1/2 tsp salt
1/2 tsp ground black pepper
2 garlic cloves, minced (I use 1 Tbs chopped garlic from the jar)
1 small onion, diced
1 large carrot, julienned
3 stalks celery, chopped
2 14 oz. cans diced tomatoes
1 can red kidney beans, undrained
1 can great northern beans, undrained
1 15oz. can tomato sauce
1 12oz. can V8 vegetable juice
1 Tbs white vinegar
1 tsp dried oregano
1 tsp dried basil
1/2 tsp dried thyme
1/2 lb ditali pasta, cooked al dente and drained


Brown ground beef, onion, and garlic in large dutch oven pot. Add carrot and celery. Simmer 10 minutes, then add remaining ingredients except pasta and simmer 1 hour.
Add cooked pasta, simmer an additional 5 minutes.

Toasted Garlic Dipping Sauce

Very easy dipping sauce for bread on pasta night.



1 cup Extra Virgin Olive Oil
3 tbs. Balsamic Vinegar (or to taste)
2 tsp. Herbs de Provence
3-4 tbs. toasted minced garlic (found in the spice aisle)

(I usually divide this among 4 ramekins, instead of one bowl, so everyone has their own dish)

Pour all ingredients together. Dip bread of choice into it. yummy.