Make the sauce

1 can makes about 1130 g — enough for 8 New York pies

1can

Crush the tomatoes by hand in their juice until no large pieces remain. Sweat the shallot in olive oil over low heat 5 min until soft. Add the optional tomato paste and cook 1 min. Add the vodka and reduce by half (about 2 min). Add the tomatoes, salt, and red pepper flakes; simmer 12–15 min. Stir in the cream off-heat and let cool. Sauce should coat the back of a spoon.

Whole peeled San Marzano tomatoes (28 oz can)Cento Certified San Marzano: tomatoes, puree, sea salt, basil. No citric acid.

1 can (28 oz)794 g

Heavy cream

200 ml200 g

Shallot, finely mincedAbout 1 large

1 large40 g

Extra-virgin olive oil

2 tbsp30 g

Vodka

¼ cup60 g

Fine sea salt

1½ tsp8 g

Red pepper flakes

½ tsp2 g

Tomato pasteOptional — Boosts depth

1 tbsp20 g