Simmer the tomato sauce and vodka in a heavy large
skillet over low heat until the mixture reduces by 1/4,
stirring often, about 20 minutes. Stir the cream into
the tomato and vodka sauce. Simmer over low heat until
the sauce is heated through. Stir in the Parmesan cheese
until melted and well blended.
Meanwhile, cook the pasta in a large pot of boiling
salted water until al dente, tender but still firm to
the bite, stirring occasionally, about 8 minutes. Drain
the pasta and transfer it to the pan with the sauce, and
toss to coat.
In a large casserole pot, heat
oil over medium-high heat. Add onion and garlic and
saute until soft and translucent, about 2 minutes. Add
celery and carrot and season with salt and pepper. Saute
until all the vegetables are soft, about 5 minutes. Add
tomatoes, basil, and bay leaves and reduce the heat to
low. Cover the pot and simmer for 1 hour or until thick.
Remove bay leaves and taste for seasoning. If sauce
tastes too acidic, add unsalted butter, 1 tablespoon at
a time, to round out the flavor.
Pour half the tomato sauce into the bowl of a food
processor. Process until smooth. Continue with remaining
If not using all the sauce, allow it to cool
completely and then pour 1 to 2 cup portions into
plastic freezer bags. Freeze for up to 6 months.
Yield: 6 cups
Prep Time: 15 minutes
Cook Time: 1 hour, 10 minutes