Creamy vodka sauce has just the right amount of heat from the red pepper flakes,and the fresh basil and Parmigiano-Reggiano give it a delicious finish. Your pressure cooker will make quick work of this luxurious sauce.
MAKES: ABOUT 4 Cups
INGREDIENTS:
- 1 cup vodka
- 1 teaspoon red pepper flakes
- 4 tablespoons unsalted butter
- 1 cup finely chopped onion
- 1 garlic clove, minced
- 2 cups heavy cream
- One 28-ounce can crushed tomatoes
- ½ cup packed fresh basil leaves, finely chopped
- ½ cup freshly grated Parmigiano-Reggiano cheese
- Salt and freshly ground black pepper (optional)
INSTRUCTIONS:
- In the pressure cooker, heat the vodka over medium heat. Add the red pepper flakes and cook until the vodka evaporates almost completely and a film remains on the bottom of the pot.
- Add the butter and stir to melt. Add the onion and garlic and sauté for 2 minutes to soften the onion.
- Add the cream and tomatoes. Lock the lid in place and cook at high pressure for 4 minutes.
- Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam.
- Add the basil and cheese, stirring to blend. Taste the sauce for seasoning and add salt and pepper if necessary.
- The sauce can be stored in airtight containers in the refrigerator for up to 4 days. Reheat before serving
