Lobster Ravioli With A Light Tomato Vodka Sauce

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 8
• 3 dozen lobster ravioli, frozen
• 2 (28 ounce) cans italian plum tomatoes, with their liquid (preferably san marzano)
• 1/4 cup extra virgin olive oil
• 10 garlic cloves, peeled and crushed (don't worry, it tastes great!)
• hot red pepper flakes, to taste
• 1/3 cup vodka
• 1/4 cup heavy cream
• 3 tablespoons fresh basil, chopped
• 3/4 cup parmigiano-reggiano cheese, grated, to garnish
• chopped fresh parsley, for garnish

Recipe

• 1 bring salted pasta water to a boil in a large stock pot over high heat.
• 2 for the sauce: pour the tomatoes and their liquid into a food processor, and pulse until tomatoes are finely chopped.
• 3 or finely chop the tomatoes by hand if no food processor is available.
• 4 heat olive oil in a large skillet over medium heat.
• 5 add the crushed garlic cloves to the hot oil to coat the garlic cloves.
• 6 cook until garlic is lightly browned, about 3 minutes.
• 7 next, carefully add the finely chopped tomatoes.
• 8 bring tomatoes to a boil and add salt to taste, and crushed red pepper.
• 9 (don't be shy here, a little heat is nice!) let the tomato mixture cook about 2 minutes more, then add the vodka.
• 10 lower the heat and simmer the sauce for about 6 minutes, or until the pasta is finished cooking, then add the cream.
• 11 stir in the fresh basil.
• 12 cook the lobster ravioli, (or pasta of your choice) in the boiling salted water until al dente.
• 13 if your choose, remove the garlic cloves from the sauce.
• 14 drain pasta and mix in a serving bowl with 3/4 of the sauce.
• 15 note: i find that i have a portion of the sauce leftover when i make 3 dozen ravioli.
• 16 please sauce your pasta of choice to taste, and enjoy the leftovers!
• 17 pasta may be topped with grated cheese and chopped parsley before serving.
• 18 enjoy!