Lobster Ravioli With A Light Tomato Vodka Sauce

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This sauce is a modification of a pink vodka sauce that i made to go with the lobster ravioli for my family's christmas eve dinner. I find that in alot of restaurants, the vodka sauce is quite a heavy and creamy. this is my creation to try and keep the sauce a little lighter, as well as compliment the lobster ravioli. I realize that lobster ravioli, at least for me, is quite a decadent treat. Please feel free to use this sauce for any pasta, as it goes quite well with them all.

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Steps

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Bring salted pasta water to a boil in a large stock pot over high heat.

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For the sauce: pour the tomatoes and their liquid into a food processor , and pulse until tomatoes are finely chopped.

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Or finely chop the tomatoes by hand if no food processor is available.

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Heat olive oil in a large skillet over medium heat.

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Add the crushed garlic cloves to the hot oil to coat the garlic cloves.

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Cook until garlic is lightly browned , about 3 minutes.

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Next , carefully add the finely chopped tomatoes.

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Bring tomatoes to a boil and add salt to taste , and crushed red pepper.

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Let the tomato mixture cook about 2 minutes more , then add the vodka.

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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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Stir in the fresh basil.

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Cook the lobster ravioli , in the boiling salted water until al dente.

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If your choose , remove the garlic cloves from the sauce.

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Drain pasta and mix in a serving bowl with 3 / 4 of the sauce.

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Please sauce.

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Ingredients

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lobster ravioli, italian plum tomatoes, extra virgin olive oil, garlic cloves, hot red pepper flakes, vodka, heavy cream, fresh basil, parmigiano-reggiano cheese, fresh parsley