Ingredients
2 Tablespoons Extra Virgen Olive Oil
2 Tablespoons butter
3 garlic cloves, minced
1 (16 ounces can) crushed tomato
4 Heirloom tomatoes, diced
1 Tablespoon tomato paste
12-15 fresh leaves of Oregano, chopped
2 Tablespoon Vodka
1/4 cup of heavy cream or evaporated milk
1/2 teaspoon Kosher salt
1/3 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes
Preparation
- Use a large skillet over medium heat, melt butter with olive oil. Add minced garlic. Cook for 3 to 4 minutes.
- Add diced tomatoes.
- Add fresh oregano leaves.
3. Let them simmer and cook until softened. Incorporate crushed tomatoes and tomato paste. Seasoned with salt, pepper, and crushed red pepper flakes.
4. Add vodka and stir to incorporate. 
5. Lower the heat, cook for 2 to 3 minutes and add slowly heavy cream. 
6. Keep stirring until sauce thickened and has turned into a salmon fish color.
7. Store sauce in glass containers. Let it cool first, and place into the fridge up to 4 days to use next to fried calamari or in any of your pasta dishes. Enjoy!
