| 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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