1 tablespoon olive oil
2 cloves garlic, minced
1 onion, thinly sliced
1 red bell pepper, sliced
2 celery stalks, thinly sliced
2 teaspoons salt
1 teaspoon Italian seasoning
1 pinch freshly ground black pepper
6 (2 ounce) cans chicken broth
1 quart heavy cream
1 tablespoon vodka
In medium skillet, heat olive oil over medium heat and saute garlic and onion in olive oil until browned. Remove from skillet, stirring, and add bell pepper and celery. Stirring continuously, saute until tender.
Bring a large pot of salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Bring a large pot of lightly salted water to a boil. Add salted spaghetti and cook for 3 to 4 minutes; drain.
Add 2 to 3 cans chicken broth and reduce heat to low. Cover, drain and reduce heat to medium; stirring occasionally. Place fruit in pan and simmer for 10 minutes, stirring occasionally. Add food processor or blender and pulse until smooth and mixture is incorporated into sauce. Do not over-blend sauce.
Return pot of pasta sauce to pan and stir soup mixture into sauce. Cook over medium heat for 5 minutes; stir.
Return chicken broth mixture to pot of cream in microwave; mix through with vinegar and cook for 5 minutes.
Return skillet to medium heat. Add oil garlic sauce and tomato paste and heat where necessary. Mix tomato wine, butter and vodka and stir until smooth; distribute over spaghetti sauce.