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CATEGORY CUISINE TAG YIELD
Grains, Dairy Polish Pastas, Sauces 4 Servings

INGREDIENTS

1 lb Penne or other
Tubular pasta
5 T Unsalted butter
2/3 c Vodka, preferable
Polish or Russian
1/4 t Hot red pepper flakes
Or more to taste
16 oz Italian plum tomatoes
Drained, seeded
And pureed-, can use
3/4 c Ponni crushed
Drained tomatoes), Drained tomatoes
1/2 t Salt
3/4 c Parmesan cheese, grated

INSTRUCTIONS

Preparation : In a large pot of boiling salted water, cook the penne
until al dente (tender but firm) for 8 to 10 minutes. Meanwhile, melt
the butter in a large noncorrodible skillet over moderate heat.  Add
the vodka and hot pepper and simmer for 2 minutes.  Add the pureed
tomatoes and cream and simmer 5 minutes longer.  Season with salt.
When the pasta is al dente, drain well and pour into the skillet with
the hot sauce. Reduce the heat to low, ad the cheese and mix
thoroughly. Voila! Serve with a salad and good bread (it's pretty  rich
and very potent). Serve 4 to 6. Walt MM Posted to MM-Recipes  Digest V3
#258  Date: Fri, 20 Sep 1996 17:19:59 -0400  From: Walt Gray
<waltgray@mnsinc.com>

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 632
Calories From Fat: 180
Total Fat: 19.9g
Cholesterol: 54.7mg
Sodium: 741.5mg
Potassium: 241.4mg
Carbohydrates: 88.3g
Fiber: 5.2g
Sugar: 2.9g
Protein: 22.4g


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