| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Polish |
Pastas, Sauces |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Penne or other |
|
|
Tubular pasta |
| 5 |
tb |
Unsalted butter |
| 2/3 |
c |
Vodka, preferable |
|
|
Polish or Russian |
| 1/4 |
ts |
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) |
| 1/2 |
ts |
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>
A Message from our Provider:
“Some people are kind, polite, and sweet-spirited – until you try to sit in their pews.”