SO this one was an experiment. I wanted to call the recipe Not Quite Vodka Sauce because it contains many of the same ingredients as Vodka Sauce. I did quite a bit of adding and subbing of ingredients to get a flavor that was palatable. I am not a heavy meat eater so I added Greek yogurt to the blend to add some protein and thickness to the dish. The final product has a mild flavor. The tomato are definitely the star of this dish.
What's Inside
2 tbs Olive Oil
Fresh basil
2 cans of diced tomatoes
3 cloves of garlic minced
2 springs of Thyme
1/2 tbs butter
2 tbs greek yogurt
Grated Parmesan cheese
1 small onion chopped
1/4 Red Bell Peppers chopped
Spaghetti noodles
In a large skillet or sauce pan add olive oil and sauté onions, garlic, and bell pepper until tinder. Add diced tomatoes to the pan. Blend veggies with the tomatoes and chopped herbs. Allow to cook for a few minutes. Stir butter and yogurt into the mixture. Add salt and better to taste. Allow to cook on low to medium heat for several minutes, stirring the pot regularly. Stir in cheese and allow to cook a couple more minute. Turn off heart and allow mixture to stand for a few minute. This will allow the sauce to thicken slightly. Toss pasta in the sauce and serve.