Name: Penne Alla Bettola
Ingredients: 4 tb Extra virgin olive oil; 4 Plump fresh garlic cloves, minced; 1/2 ts Hot red pepper flakes, or to taste; Sea salt; 28 oz (765g) can Italian plum tomatoes in juice; 1 lb (500g) penne pasta; 8 fl (250 ml) double cream; 2 tb Vodka; 1 oz (30g) chopped parsley

David Brainerd prayed with fasting for the Lord's leadership regarding his entry into ministry. He said of his experience during that day, “I felt the power of intercession for precious, immortal souls; for the advancement of the kingdom of my dear Lord and Saviour in the world; and withal, a most sweet resignation and even consolation and joy in the thoughts of suffering hardships, distresses, and even death itself, in the promotion of it…. My soul was drawn out very much for the world, for multitudes of souls. I think I had more enlargement for sinners than for the children of God, though I felt as if I could spend my life in cries for both. I enjoyed great sweetness in communion with my dear Saviour. I think I never in my life felt such an entire weanedness from this world and so much resigned to God in everything.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy	Vegetarian	Pasta, Main dish, Vegetarian	1	Servings

INGREDIENTS

4	tb	Extra virgin olive oil
4		Plump fresh garlic cloves, minced
1/2	ts	Hot red pepper flakes, or to taste
		Sea salt
28	oz	(765g) can Italian plum tomatoes in juice
1	lb	(500g) penne pasta
8	fl	(250 ml) double cream
2	tb	Vodka
1	oz	(30g) chopped parsley

INSTRUCTIONS

In an unheated frypan large enough to hold the pasta later on, combine the
oil, garlic, crushed red peppers, and a pinch of salt, stirring to coat
with the oil. Cook over moderate heat just until garlic turns golden but
does not brown - 2-3 mins. Add tomatoes and crush them. Stir to blend and
simmer uncovered until the sauce begins to thicken, about 15 mins. Taste
for seasoning.
Meanwhile cook pasta in normal fashion until al dente.
Add the drained pasta to the tomato sauce, toss, add the vodka, toss again,
then add the cream and toss. Cover, reduce the heat to low and let rest for
1-2 mins so that the pasta can absorb the sauce. Add the parsley and toss
again.
Traditionally cheese is not served with this dish.
I add slices of a salami type sausage to this recipe. from Patricia Wells'
Trattoria
Posted to Kitmailbox Digest  by "Kim" <kreese@paradise.net> on Mar 12, 1997

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