New York Italian Tomato Sauce

60g unsalted butter
1/2 brown onion, diced
1/2 cup vodka
2 400g cans crushed Italian tomatoes (Mutti brand is the best, or whole San Marzano tomatoes work very well also)
tiny pinch of dried basil leaves
5-10 fresh basil leaves, washed and finely sliced

Melt the butter in a frying pan or skillet over medium-high heat. Add the onion and fry until softened and starting to brown. This usually takes aroun 4-6 minutes.

Add the vodka and gently simmer for about 10 minutes.

Add the tomatoes and stir to combine. Simmer over medium-low heat for 30 minutes. Stirring regularly.

Using a potato masher, gently crush the tomatoes and onion to form a smoother sauce. You can do this to taste.

Add salt and pepper to taste.

Add the dried and fresh basil, cover and allow to sit for at least 30 minutes. The longer you leave this sauce delivered.

This sauce without the cream also works as a superb sauce for penne, gnocchi or fettuccine