Tequila you may ask? Yes, that’s what I absolutely said. Came up with this recipe by accident while running out of vodka to make a traditional “vodka” cream sauce. Although there is no cream involved in the making of this recipe it is sure to please and not to mention figure friendly. This dish has a little bit of a spicy kick to it by adding some chili flake and a dash of Tabasco. Of course you can omit both if ya can’t take the “HEAT”? Just kidding, it’s delicious either way!!
2 can San Marzano tomatoes
1/2 cup Tequila ( I use Jose Cuervo)
5-6 leaves of torn basil
2 cloves grated garlic
1-2 tablespoons Tabasco sauce( you can dial it down by only adding 1 tablespoon or omitting completely)
1 teaspoon dry chili flake
1 lb spaghetti or vermicelli pasta
Drizzle of olive oil
Salt and pepper
In a large pot over med heat, add olive oil and grated garlic. Sauté garlic for about 1 1/2 mins. Add in both cans of tomatoes. Break up tomatoes using a wooden spoon. Once bubbling add in tequila, chili flake and Tabasco sauce, salt and pepper. Turn heat down to low and let simmer at a low boil for 1 hr. After 1 hr, stir in torn basil and taste for seasoning.( you might need to add more salt and pepper depending your own preference of seasoning)
Boil pasta as directed salting the water before dropping pasta. Drain and add to tequila sauce, toss and serve with chopped flat leaf parsley/torn basil and grated parmigiano and serve.
Cooking time: approx 1 hr 15 mins
Serves 6 peeps