Pasta with Vodka Sauce
peeled and roughly chopped
stalk of celery,
fresh basil leaves
dry bay leaves
plus more if needed
water to thin as needed/desired
Heat olive oil in a large pot.
Add diced onions, carrot, and celery. Saute until onion is well browned and translucent.
Add garlic and lightly brown.
Add crushed tomatoes and tomato paste, basil leaves, oregano, salt and pepper.
Cover and simmer on low heat for 20 minutes, until carrots are soft and easily pierced with a fork. (This may take longer than 20 minutes, depending on how large your carrot pieces are.)
In the meantime prepare the cream sauce. Place all cream sauce ingredients in a high speed blender and blend until smooth, about 2 minutes.
Pour the cream through a cheesecloth or nut milk bag to remove any grittiness from the seeds. Set aside while the marinara sauce simmers.
Turn off heat on the marinara sauce and add the hemp cream.
Using an immersion blender, blend the sauce completely. Alternately, carefully transfer to a blender (in batches depending on blender size) to blend and then return the sauce to the pot.
I like to add about 1/2 cup of hot water to thin out the sauce, but if you like a chunkier sauce you can omit this.
Whisk in the vodka and sugar, and return the sauce to simmer for 10 + minutes.
Serve over pasta! This makes enough sauce for about two pounds of pasta—leftover sauce can be frozen for a future meal!
I love serving this with Bucatini pasta—it's a straw shaped long pasta. Its extra thickness lends itself to the rich sauce!