Now lets get back to cooking up some comfort food! One of my favorite creamy pasta sauces is Tomato Vodka Cream Sauce, but with a little tweaking, it can become a new sauce altogether. This sauce is also very easy and quick to make, and should be done by the time your pasta or gnocchi are cooked and ready to eat.
4 cups (32 oz) tomato puree
1 1/4 cups heavy cream
¼ cup each grated Asiago, Romano and Parmesan cheeses
½ cup ricotta cheese
1 tsp each garlic and onion powders
1 tsp Italian herb mixture, dried and crushed
1 lb hot, cooked pasta or gnocchi
In a large pan, on medium-high heat, mix puree and cream together and let cook until small bubbles begin to form around rim. Whisk in and continuing whisking until smooth, the four cheeses. Whisk in the powders and herb mixture; serve over hot pasta or gnocchi.
Makes 4 servings.