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1
Bring salted pasta water to a boil in a large stock pot over high heat.
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2
For the sauce: Pour the tomatoes and their liquid into a food processor, and pulse until tomatoes are finely chopped.
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3
Or finely chop the tomatoes by hand if no food processor is available.
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4
Heat olive oil in a large skillet over medium heat.
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5
Add the crushed garlic cloves to the hot oil to coat the garlic cloves.
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6
Cook until garlic is lightly browned, about 3 minutes.
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7
Next, carefully add the finely chopped tomatoes.
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8
Bring tomatoes to a boil and add salt to taste, and crushed red pepper.
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9
(don't be shy here, a little heat is nice!) Let the tomato mixture cook about 2 minutes more, then add the vodka.
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10
Lower the heat and simmer the sauce for about 6 minutes, or until the pasta is finished cooking, then add the cream.
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11
Stir in the fresh basil.
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12
Cook the lobster ravioli, (or pasta of your choice) in the boiling salted water until al dente.
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13
If your choose, remove the garlic cloves from the sauce.
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14
Drain pasta and mix in a serving bowl with 3/4 of the sauce.
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15
Note: I find that I have a portion of the sauce leftover when I make 3 dozen ravioli.
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16
Please sauce your pasta of choice to taste, and enjoy the leftovers!
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17
Pasta may be topped with grated cheese and chopped parsley before serving.
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18
Enjoy!
