Italian Vodka Sauce
New kid on the Italian block, Vodka Sauce has risen to great popularity in just a few decades. It is an intriguing blend of tomatoes (San Marzano naturally-grown in the rich volcanic soil around Naples where my father was born), fresh cream, onions, Romano cheese, a little sugar and, of course, Vodka. Since there is no long tradition connected to this sauce as there is with our Marinara, I had to be sure that the Vodka sauce bearing my face and name would live up to the standard of our other delicious sauces. This was no easy task. Time and time again I returned to our New York facility to taste. And re-taste. It was time consuming and discouraging. I must confess that I was not sure we would ever get it right. I lost hours of sleep along the way always knowing that if it was not right, I could not, would not, distribute it. But finally, after much time and money, it was suddenly there...different, delicious. Our chef's knew it, I knew it, and I know you will know it too when you taste it.
Cooking Instructions
Simmer in pot or pan on low heat, stirring slowly till hot. Pour over cooked pasta
and serve. Refrigerate after opening jar. Best if used within five days of opening.
