Penne With Vodka& Spicy Tomato-Cream Sauce

* Exported from MasterCook *

PENNE WITH VODKA & SPICY TOMATO-CREAM SAUCE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pasta Main Dish
Italian Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 c Extra-virgin olive oil
4 Plump fresh garlic cloves
-minced
1/2 ts Crushed red peppers
-(hot red pepper flakes),
-or to taste
Sea salt
28 oz Can peeled Italian plum
-tomatoes in juice or
-one 28-ounce can crushed
-tomatoes in pure‚
1 lb Dried Italian tubular pasta,
-such as penne
2 tb Vodka
1 c Heavy (whipping) cream
1/4 c Fresh flat-leaf parsley
-leaves, snipped with
-scissors

In an unheated skillet large enough to hold the
pasta later on, combine oil, garlic, crushed red
peppers and a pinch of salt, stirring to coat with
oil. Cook over moderate heat just until the garlic
turns golden but not brown, 2 to 3 minutes. If using
whole canned tomatoes, place a food mill over the
skillet and pure'e tomatoes directly into it. Crushed
tomatoes can be added directly. Stir to blend, and
simmer, uncovered, until sauce begins to thicken,
about 15 minutes. Taste for seasoning.

Meanwhile, in a large pot, bring 6 quarts of water
to a rolling boil. Add 3 tablespoons salt and the
penne, stirring to prevent sticking. Cook until tender
but firm to the bite. Drain thoroughly.

Add the drained pasta to the skillet with the tomato
sauce. Toss. Add the vodka, toss again, then add the
cream and toss. Cover, reduce the heat to low for 1 to
2 minutes to allow the pasta to absorb the sauce. Add
the parsley and toss again. Transfer to warmed shallow
soup bowls and serve immediately. (Traditionally,
cheese is not served with this dish.)

Per serving: 537 calories, 12 gm protein, 64 gm
carbohydrates, 25 gm fat, 11 gm saturated fat, 54 mg
cholesterol, 237 mg sodium

Washington Post, 12/29/93

Posted By ehunt@bsc835.bsc.edu (Eric Hunt) On
rec.food.recipes or rec.food.cooking



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