Can be made with cheese or lobster ravioli or with pasta this is a creamy twist on vodka sauce with a bit a heat (if desired) .
1 28 oz. can of San Marzano Tomatoes
1 12 ct. box Ravioli or pasta of choice I recommend penne rigate
1 16 oz container heavy cream
2 bay leaves
1 bunch of fresh basil chifinad divided
1 pinch red chili flakes (optional)
5 - 6 shallots minched
1 cup vodka
1 pinch ground pepper
1 tablespoon sugar
2 tablespoons butter
4 ounces of pecorino romano cheese (optional)
Step 1add butter to a sauce pan, add minced shallots add a pinch of salt and pepper , sauté shallots until soft.
Step 2add 1 cup of vodka either flambé or let alcohol evaporate.\r\n
Step 3add can of tomatoes, crush with your hands as you add to the saucepan.
Step 4add bay leaf, half the basil, sugar, Chile flakes to the pan.
Step 5bring to simmer, and simmer on low to medium heat for 20-30 minutes, adjust any flavors to taste during this process.
Step 6Remove the bay leaves and take off the heat low use an emersion blender to puree the sauce. The emersion blender is Safer than a regular blender because you want to do this while the sauce is hot.
Step 7add heavy cream to the pureed sauce and Slowly blend together Bring the cream back to a low boil to combine flavors ( Can add chopped Fresh large shrimp to this step if desired).
Step 8Cook ravioli to product instructions drain and add a cup or the sauce to the ravioli mix gently to coat.
Step 9serve family style or in individual servings. Top ravioli with additional sauce, cheese and remaining basil to garnish.
Step 10Sauce can be made ahead, can be used with any style pasta as well as tortellini.