Vegetarian Vodka Sauce

• 2 28 oz cans peeled whole tomatoes - drain
• 1,3/4 cups vodka - divided in recipe
• 1 small can tomato paste
• 6 cloves garlic - rough mince
• 2 stalks celery - peel convex side & slice 1/8"
• 2 carrots - peel & slice 1/8"
• 1 stalk celery - peel & fine mince
• 1 carrot - peel & fine mince
• 2 yellow onions - rough 1/4" dice
• 4 tbsp butter - divided in recipe
• 3 pinches dried oregano
• 2 pinches red chili flake
• 24 oz heavy cream
• splash of ev olive oil
• salt to taste

1. Prep all ingredients.
2. In large saute pan melt 2 tbsp of butter with splash of olive oil over mid heat.
3. Add onions and 2 pinches salt. Stir occasionally for approximately 11 minutes or until just translucent.
4. Add 1.5 cups vodka, carrots, celery, red pepper flakes, 1 pinch salt and oregano. Stir occasionally while allowing to simmer for about 15-20 minutes. The goal is to have the vodka reduce by half or so. Also smell the fumes off pan to judge the amount of liquor still in dish; you should smell vodka by the end but it should be faint.
5. Meanwhile, in larger dutch oven or stock pot add the other 2 tbsp of butter and melt over lo/mid heat. Before butter browns add minced garlic, stir constantly for 30 seconds. Quickly before garlic has browned - scrape it towards the edge of pot leaving empty space in center. Spoon tomato paste in to center of pot. Cook for one minute without stirring. Add pinch of salt and stir.
6. Remove garlic tomato paste mixture from heat. When vodka has reduced as described above, combine both in stock pot.
7. Use your hands to squeeze drained tomatoes into stock pot. Stir to combine and return to lo/mid heat. Pot should percolate at a light simmer for 60-75 minutes, half covered. Stir every 10m to assure nothing is sticking, taste, season if necessary.
8. Ladle sauce into food processor in 3 batches, pulse to smooth and place in the large saute pan from earlier. Meanwhile, put pasta on to cook to desired doneness reusing the stock pot that just held the sauce.
9. Add finely minced carrot and celery to sauce, stir in 1/4 cup vodka. Reduce heat to low and cook for 5 minutes, tasting frequently to judge doneness of carrots and celery - these fresh veg's are for texture and freshness so should be slightly under when you add cream. Stir to incorporate.

tomatoes, vodka, tomato paste, garlic, stalks celery, carrots, celery, carrot, yellow onions, butter, oregano, red chili, heavy cream, olive oil, salt

Taken from www.epicurious.com/recipes/member/views/vegetarian-vodka-sauce-51615401 (may not work)