Ingredients

• olive oil, for cooking
• 2 medium onions, chopped
• 4 teaspoons minced garlic
• 1 (28 ounce) can Cento Italian tomatoes
• 4 (15 ounce) cans hunts diced tomatoes with basil oregano and garlic
• 1 cup red wine, good quality (I use a Cabernet Sauvignon)
• 1 1/2 cups low sodium chicken broth
• 12 basil leaves, washed and chopped or 1 1/2 teaspoons dried basil
• 3 pinches red pepper flakes
• 1 tablespoon vodka (optional)
• 1 tablespoon sugar (optional, we like our sauce on the sweeter side)
• 3 teaspoons pesto sauce (see note below)
• 1 1/2 teaspoons italian seasoning
• 1 pinch sea salt or 1 pinch kosher salt
• 8 tablespoons chilled unsalted butter
• 1/4 cup whipping cream
• 1/4-1/2 cup parmesan cheese, freshly grated

Instructions

1. In a large skillet over medium-high heat, add oil, onion, garlic, red pepper flakes and saute being careful not to let the garlic brown.

2. Add tomatoes, wine, chicken broth, basil, sugar, pesto, vodka if using. Bring to a slight boil then turn down heat to medium-low and simmer.

3. The longer you simmer this sauce the better it is! Reduce sauce by 1/4 simmering several hours, then turn to low.

4. Add the chilled butter (butter will thicken sauce slightly) and stir through.

5. Cook your choice of pasta al dente. While cooking pasta add the whipping cream and parmesean cheese and heat through.

6. Add drained cooked pasta to pan and mix throughly and heat through.

7. Serve with parmesean cheese grated on top. A loaf of rustic bread and salad goes great!

8. Note: (I freeze my pesto in ice cube trays and use 1 to 2 cubes).