With Bill Dixon
2 tablespoon butter
1/4 cup finely minced shallots
3 medium garlic cloves, minced
1/4 teaspoon crushed red pepper
1 28-oz can whole tomatoes, crushed by hand
1/3 cup vodka
1/2 cup heavy cream
Kosher salt to taste
Melt butter in a medium saucepan over medium heat. Add in shallots and cook until golden, about 5 minutes. Stir in garlic, and crushed red pepper and cook until fragrant, about 1 minute.
Remove pan from heat and stir in tomatoes and vodka. Return to heat and simmer until alcohol cooks off, about 7 to 10 minutes, stirring occasionally.
For a smooth sauce, transfer sauce to a blender and allow to cool. After the sauce has cooled to room temperature, puree until smooth. Pour back into saucepan.
Add in heavy cream and cook over medium heat until warmed through, about 2 to 3 minutes. Season with salt to taste. Use immediately or store in refrigerator for up to a week or in the freezer for up to 6 months.