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Bow-tie
Pasta with Spicy Tomato Cream Sauce
The surprise ingredient in this sauce is a splash of vodka. Whenever you
add alcohol to a dish be very careful, as it could ignite. It is prudent to take the pot
off the stove, add the liquor, then return the pot to the heat. The tomato sauce is also
heightened and smoothed by the addition of cream, and zipped up with garlic and red pepper
flakes.
1 lb. bow-tie pasta
1 tbsp. olive oil
3 garlic cloves, coarsely chopped
1 can (28 oz.) Italian plum tomatoes, chopped
1/2 tsp. red pepper flakes
3 tbsp. vodka or pure grain alcohol
1 cup heavy cream
1/4 cup Italian (flat leaf) parsley, coarsely chopped
Salt and pepper to taste
Cook the pasta according to package instructions. While the pasta is cooking, heat the
olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the garlic and
cook 2 to 3 minutes, until soft. Add the tomatoes and red pepper flakes and reduce the
heat to medium. Simmer uncovered for 15 to 20 minutes. Meanwhile, drain the pasta. Add the
drained pasta to the tomato sauce. Add the vodka and toss well to coat. Stir in the cream
and heat through. Add the parsley and stir. Season with salt and pepper. Makes 4 to 6
servings.
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Taken from Pasta Dinners 1,2,3 by Virginia Willis. Copyright © 1996 by
Crown Publishers, Inc. Used by arrangement with Crown Publishers, Inc
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