I have doubled this recipe – although I only added one more can of tomatoes when I did this.

Ingredients

2 T olive oil
1 cu. Diced onion
½ cu chopped turkey pepperoni slices (1.5 ounces)
1 T minced garlic
1 ½ t. red pepper flakes
1 t. dried basil
¼ cu. Tomato paste

2 cans whole tomatoes in juice (28 oz. each) Note: I put mine through the food processor
½ cu. Vodka
1 bay leaf
½ t. salt
1 T balsamic vinegar
⅓ cu. Heavy cream
¼ cu grated Parmesan

Directions

Heat oil over medium high heat. Add onion and pepperoni to oil and sauté until onions are soft – about 4 minutes. Stir in garlic, pepper flakes and basil. Cook until fragrant – about 1 minute. Stir in tomato paste to coat the mixture and sauté for 1 minute.

Stir in tomatoes, vodka, bay leaf and salt. Bring sauce to a boil. Then reduce heat to medium low and simmer until reduced by a third – about 30 minutes (uncovered). Discard the bay leaf. Stir in vinegar, cream and Parmesan.