Garlic Bread

4 cloves garlic, peeled and minced or presser

½ cup salted butter, softened

¼ cup extra virgin olive oil

¼ cup grated Parmigiano Reggiano

¼ cup fresh chopped parsley

½ teaspoon kosher salt

1 loaf Italian or French bread

1. Preheat the oven to 450°.

2. In a small bowl, mix the pressed garlic with the softened butter, olive oil, grated Parmesan, parsley, and kosher salt until smooth.

3. Cut the bread in half lengthwise and spread each cut side with the garlic butter. Place the two piece on a baking sheet or directly on an oven rack, cut side up, and bake until toasted, about 8-10 minutes. Remove from the oven and cut into 2-inch pieces, and serve warm.

Sauté the onion for about 5 minutes or until softened (ok if it lightly browns).

3. Stir in the garlic and cook for about 30 seconds.

4. Add the vodka and let the sauce bubble for 30 seconds or so.

5. Stir in the tomato paste until you’ve got a smooth mixture.

6. Stir in the cream and reduce heat to medium-low. Let the sauce warm through. I find this sauce thickens up very quickly (within a couple minutes), but feel free to cook it a little longer to thicken it up even more.

7. Season with salt & pepper. Stir in fresh basil if using. Toss with drained pasta (if needed, thin the sauce out a bit with a splash of hot pasta water prior to draining it). Serve with freshly grated parmesan cheese if desired.