| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
|
4 |
Servings |
INGREDIENTS
|
|
Beck ggkf98a |
| 16 |
oz |
Dry penne pasta — cooked |
| 1 |
|
Onion — medium finely |
|
|
Choppe |
| 2 |
tb |
Butter |
| 2 |
tb |
Olive oil |
| 1 |
cn |
28 oz Can Italian plum |
|
|
Tomatoes — shred or puree |
| 8 |
oz |
Heavy whipping cream |
|
|
Pepper vodka |
| 1 |
pn |
Salt — or to taste |
|
|
Parmesan cheese — grated, |
|
|
To taste |
INSTRUCTIONS
Saute onions in butter and olive oil until transparent. Add shredded or
pureed tomatoes with juice. Cook over medium heat 20 to 25 minutes or until
all liquid content is reduced. Meanwile in separate saucepan, cook pasta
according to package directions, drain very well and set aside. When tomato
sauce is ready, stir in heavy cream. Bring to a near boil, reduce heat and
cook 2 to 3 minutes until cream and tomatoes are well blended. Stir in
sauce and pepper vodka, mix, stir in hot cooked penne pasta. Stir together
to blend. Liberally sprinkle with grated Parmesan cheese. CHEF'S NOTES:
Pepper vodka is a commerical item available at many liquor stores, but chef
Enzo Perlini prefers the flavor of a homemade version: stir 1/4 ts. red
crushed pepper in 4 Tb Vodka. Marinate 3 hours or overnight. Using coffee
filter or fine cloth napkin, allow peppered vodka to filter 3 hours. Remove
and discard filter and set peppered vodka concentrate aside. Penne is large
straight tubes of macaroni cut on the diagonal.
Recipe By :
From: El Charro Cafe Favorite Recipes
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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