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Ingredients

4 teaspoons olive oil ¾ clove garlic, minced 2 tablespoons vodka 1 (14.5 ounce) can Italian-style diced tomatoes, undrained 1 ½ teaspoons dried basil ¼ teaspoon white sugar ¼ teaspoon dried oregano ¼ teaspoon salt ⅛ teaspoon ground black pepper ⅓ cup milk ¼ cup butter, melted

Nutrition Info

97.2 calories carbohydrate: 2.5 g cholesterol: 16.1 mg fat: 8.3 g fiber: 0.5 g protein: 0.9 g saturatedFat: 4.1 g servingSize: - sodium: 197.6 mg sugar: 1.9 g transFat: : - unsaturatedFat: : -

Heat olive oil in a saucepan over medium heat. Cook and stir garlic in hot oil until fragrant, about 1 minute, add vodka, bring to a simmer, and cook until mostly evaporated, about 10 minutes.
Stir tomatoes, basil, sugar, oregano, salt, and pepper with the garlic and vodka in the saucepan, bring to a boil and cook until most of the liquid evaporates, about 5 minutes. Remove saucepan from heat.
Stir milk and butter together in a bowl until smooth, pour into tomato sauce and stir until the color is even.
Place saucepan over medium-low heat, bring sauce to a simmer, and cook until slightly thickened, about 5 minutes.

2 cups

Creamy red sauce seasoned Italian-style with garlic, basil, and oregano.