Manicotti With Vodka Sauce

• 8 ounces manicotti
• 30 ounces ricotta cheese
• 1 1/3 cups parmesan cheese
• 1 cup mozzarella cheese
• 3/4 cup chopped onion
• 1 1/3 tablespoons minced fresh garlic cloves
• 1 egg
• 1 (14 1/2 ounce) can diced tomatoes
• 1 (8 ounce) can tomato paste
• 4 tablespoons extra virgin olive oil
• 2 tablespoons butter
• 1 teaspoon crushed red pepper flakes
• 1 1/3 tablespoons basil
• 1 1/2 tablespoons sugar
• 1 teaspoon parsley
• 1/2 cup vodka
• 1/4 cup heavy cream

1. VODKA SAUCE.
2. Heat Olive oil and butter over Medium heat, add 1 T minced garlic and 3/4 c chopped onion *tiny lil bity pieces of onion*, 3-4 mins just before garlic turns dark brown. Reduce heat to Medium-low.
3. Add 1 T Basil, 1 t. crushed red pepper flakes, let pepper flakes get toasty for 4-5 mins before adding the diced tomatoes, tomato paste, salt, pepper and sugar. Bring to a boil and then simmer for 15-20 minutes.
4. Add 1/2 c Vodka, bring to a boil for 2-3 mins stirring constantly, then back down to a simmer, after 10+ mins at a simmer slowly stir in 1/4 c Heavy Cream. Take off heat.
5. RICOTTA MIXTURE.
6. In a large bowl mix 30 oz ricotta cheese, 1/2 c parmesan, 1/2 c mozzarella cheese, 1 egg, 1 t. minced garlic 1 t. Basil 1 t. Parsley, 1 t. salt.
7. MANICOTTI TIME.
8. Boil Manicotti for 9 mins, and rinse with cool-ish water.
9. Fill Manicotti with ricotta mixture and place in oil coated pan, sprinkle remaining 1/2 c mozzarella cheese on top. Salt and pepper. And bake that puppy at 375 degrees 30-40 minutes. Let cool for 10 minutes.
10. *To make it easier to fill Manicotti I always split mine, fill and fold, like a lil baby taco*.
11. **Plate the Manicotti and spoon on the Vodka sauce!**.

manicotti, ricotta cheese, parmesan cheese, mozzarella cheese, onion, garlic, egg, tomatoes, tomato paste, extra virgin olive oil, butter, red pepper, basil, sugar, parsley, vodka, heavy cream

Taken from www.food.com/recipe/manicotti-with-vodka-sauce-356783 (may not work)