Prep Time::10 mins
Cook Time::35 mins
Total Time::45 mins
Servings::4
Ingredients
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3 tablespoons unsalted butter
1/2 large sweet onion, peeled and chopped
3 cloves garlic, peeled and very thinly sliced
1 teaspoons kosher salt, divided (more or less if desired)
1 (6-ounce) can tomato paste
1 (28-ounce) can crushed tomatoes with basil
1 1/2 cups heavy whipping cream
1/4 cup plus 1 tablespoon vodka
1/4 cup freshly grated Parmesan cheese, plus more for serving
2 (15-ounce) cans butter beans, drained and rinsed
balsamic vinegar for serving
chili flakes for serving
chopped fresh parsley for serving
Directions
Gather all ingredients.
Allrecipes/Diana Chistruga
Melt butter in a 4-quart saucepan or Dutch oven over medium heat. Add onion and season with ½ teaspoon salt. Cook until onions are soft, about 7 minutes. Add garlic and continue cooking until onions are translucent but not browned, 2 to 3 minutes.
Allrecipes/Diana Chistruga
Add tomato paste and stir until thickened, 3 to 4 minutes. Add crushed tomatoes. Stir to combine. Cook until the sauce thickens, stirring often, about 10 minutes.
Allrecipes/Diana Chistruga
Add heavy cream. For slightly chunky sauce, stir to combine. For smooth sauce, puree using an immersion blender.
Allrecipes/Diana Chistruga
Stir in Parmesan cheese. Once combined, reduce to medium-low heat. Add vodka and bring sauce to low simmer and cook for 15 minutes, stirring frequently.
Allrecipes/Diana Chistruga
Transfer half of the sauce to an airtight container. Refrigerate or freeze for future use.
Allrecipes/Diana Chistruga
Add beans to remaining sauce and gently stir to combine. Allow to sit at a simmer for 2-3 minutes.
Allrecipes/Diana Chistruga
Serve drizzled with olive oil and balsamic vinegar and topped with freshly grated parmesan cheese and a sprinkle of chili flakes and chopped parsley.
Allrecipes/Diana Chistruga