- 1/4 cup extra-virgin olive oil
- 2 pints grape tomatoes
- 1/2 white onion (small)
- 3 cloves garlic (peeled)
- 7 basil leaves (large)
- 1/4 teaspoon red pepper flakes
- 2 tablespoons unsalted butter
- 1/2 cup heavy cream
- 1/2 cup vodka
- 1/2 cup shredded parmesan cheese (fresh)
- Preheat oven to 400 degrees. Place the onion into the chopper attachment bowl fitted with the blade of the KitchenAid® Pro Line® Cordless Hand Blender. Chop at speed 4 for 3 seconds or until onion is small diced. Set aside.
- On a large baking sheet, toss the tomatoes, onion, and garlic with the olive oil and roast for 15 minutes, or until tomatoes are beginning to bluster and onions and garlic are softened and beginning to brown.
- Place the tomato mixture into the blending jar and insert the multi-purpose blade into the motor body. Pureé on speed 1 until smooth, moving the arm up and down as necessary to incorporate all of the tomatoes. Add in the basil leaves and continue to pureé until basil is minced. Season to taste with salt and pepper.
- Place a medium sized saucepan over medium heat and pour in the tomato sauce. Heat for 5 minutes. Stir in the heavy cream and vodka and cook for another 15-20 minutes, stirring occasionally. Remove from heat and mix in the Parmesan cheese. Stir until melted and incorporated. Serve over gnocchi.
- Tip: As an alternative to traditional marinara sauce, use vodka sauce when making Chicken Parmesan.