Ingredients

• 3 tablespoons unsalted butter
• 0.5 sweets onion
• 3 cloves garlic
• 1 teaspoon kosher salt
• 1 can tomato paste
• 1 can crushed tomatoes with basil
• 1.5 cups heavy whipping cream
• 0.25 cups vodka
• 0.25 cups grated Parmesan cheese
• 2 cans butter beans
• balsamic vinegar
• chili flakes
• fresh parsley

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a 4-quart saucepan or Dutch oven over medium heat. Add onion and season with ½ teaspoon salt. Cook until onions are soft, about 7 minutes. Add garlic and continue cooking until onions are translucent but not browned, 2 to 3 minutes.
3. 3 Add tomato paste and stir until thickened, 3 to 4 minutes. Add crushed tomatoes. Stir to combine. Cook until the sauce thickens, stirring often, about 10 minutes.
4. 4 Add heavy cream. For slightly chunky sauce, stir to combine. For smooth sauce, puree using an immersion blender.
5. 5 Stir in Parmesan cheese. Once combined, reduce to medium-low heat. Add vodka and bring sauce to low simmer and cook for 15 minutes, stirring frequently.
6. 6 Transfer half of the sauce to an airtight container. Refrigerate or freeze for future use.
7. 7 Add beans to remaining sauce and gently stir to combine. Allow to sit at a simmer for 2-3 minutes.
8. 8 Serve drizzled with olive oil and balsamic vinegar and topped with freshly grated parmesan cheese and a sprinkle of chili flakes and chopped parsley.

Nutrition per serving