| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 2/3 |
c |
Vodka |
| 1 |
pn |
Crushed red pepper |
| 6 |
tb |
Butter |
| 3/4 |
c |
Pear tomatoes, pureed (also called Roma or Italian tomatoes) |
| 3/4 |
c |
Heavy or whipping cream |
| 1/2 |
c |
Grated parmesan cheese |
INSTRUCTIONS
recipes are from _The Encyclopedia of Sauces for Your Pasta_ by Charles A.
Bellissino, c. 1994. I've tried a few of his recipes and they're not too
bad--the big problem with the book is that IT'S ALL IN CAPITALS and to a
net geek like me I "hear" the recipe at very high volume.
1. Stir the red pepper into the vodka and let it sit while you put the
pasta on to boil.
2. Melt the butter, add the vodka, and bring to a boil.
3. Add tomatoes and cream, return to a boil. Reduce heat and allow to
simmer for five minutes.
4. Toss cooked pasta with cheese, serve with sauce.
Suggested types are tube types, although it sounds quite tasty for anything
Posted to JEWISH-FOOD digest V97 #020
From: Pat Gold <plgold@ix.netcom.com>
Date: Thu, 12 Sep 1996 05:23:22 -0700
A Message from our Provider:
“REMEMBER! Only _you_ can prevent forever fires!”