| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Jewish | Pasta, Connola | 4 | Servings |
INGREDIENTS
| 1 | tb | Olive oil |
| 1 | Onion; chopped | |
| 2 | Cloves Garlic; sliced | |
| 28 | oz | Can Italian plum tomatoes |
| 1 | c | Heavy cream |
| 1/4 | c | Vodka |
| 1 | lb | Penne pasta |
| 1 | tb | Parmesan cheese |
| Crushed red pepper; optional | ||
| Parsley; Basil, Chives for garnish |
INSTRUCTIONS
Saute onion in olive oil until translucent. Add garlic and saute another 30 sec. Add tomatoes and cook about 1/2. Add cream, stirring quickly, parmesan, vodka and bring to a boil. Season to taste with salt and pepper. (Sauce can be prepared 1 day ahead. Cover and refrigerate.) Serve over cooked pasta. Can garnish with chopped basil, parsley or chives. Sprinkle w/parmesan cheese and red pepper if desired. From: Connie Rizzo (NOTE: this is what I came up with from Donna Hart's suggestions. Donna also suggested using Pepper Vodka if you like a zip in your sauce.) Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on Dec 03, 1998, converted by MM_Buster v2.0l.
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