4 tablespoons butter (a.k.a. 1/4 cup)
a few pinches of red pepper flakes (I usually do 2 - 3, depends on how spicy you want it)
4 cloves of minced garlic
Once it's melted, add the following:
1 can of 28 oz. crushed tomatoes
1/4 cup vodka
Stir all of that together and add some pinches of salt (Without salt, the sauce can be very bland, I always taste it at the end too and usually end up adding more).
Then cover the mixture and reduce heat to simmer. Simmer for 20 mins.
Once it's done simmering, slowly pour in a small container of heavy cream and stir it while pouring. (Here's where it might be getting sorta milky - - I don't always use the whole container b/c it can get too soupy). Anyway, then just let it simmer for a bit longer so the temperature comes back up. (Use the remainder of the heavy cream for re-heating in subsequent days. This recipe is like soup; it gets better the next day!)
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