Lobster Ravioli With A Light Tomato Vodka Sauce - cooking recipe

Ingredients

3 dozen lobster ravioli, frozen
2 (28 ounce) cans Italian plum tomatoes, with their liquid (preferably San Marzano)
1/4 cup extra virgin olive oil
10 garlic cloves, peeled and crushed (don't worry, it tastes great!)
hot red pepper flakes, to taste
1/3 cup vodka
1/4 cup heavy cream
3 tablespoons fresh basil, chopped
3/4 cup parmigiano-reggiano cheese, grated, to garnish
chopped fresh parsley, for garnish

Preparation

Bring salted pasta water to a boil in a large stock pot over high heat.
For the sauce: Pour the tomatoes and their liquid into a food processor, and pulse until tomatoes are finely chopped.
Or finely chop the tomatoes by hand if no food processor is available.
Heat olive oil in a large skillet over medium heat.
Add the crushed garlic cloves to the hot oil to coat the garlic cloves.
Cook until garlic is lightly browned, about 3 minutes.
Next, carefully add the finely chopped tomatoes.
Bring tomatoes to a boil and add salt to taste, and crushed red pepper.
(don't be shy here, a little heat is nice!) Let the tomato mixture cook about 2 minutes more, then add the vodka.
Lower the heat and simmer the sauce for about 6 minutes, or until the pasta is finished cooking, then add the cream.
Stir in the fresh basil.
Cook the lobster ravioli, (or pasta of your choice) in the boiling salted water until al dente.
If your choose, remove the garlic cloves from the sauce.
Drain pasta and mix in a serving bowl with 3/4 of the sauce.
Note: I find that I have a portion of the sauce leftover when I make 3 dozen ravioli.
Please sauce your pasta of choice to taste, and enjoy the leftovers!
Pasta may be topped with grated cheese and chopped parsley before serving.
Enjoy!