| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Vegetarian | New, Vegtime7 | 8 | servings |
INGREDIENTS
| 1 | tb | Olive oil |
| 3 | Cloves garlic; minced | |
| 1/4 | ts | Crushed red pepper flakes |
| 1/2 | ts | Dried thyme or tarragon |
| 1/4 | ts | Sugar |
| 1/2 | c | Vodka or dry white wine |
| 28 | oz | Canned whole tomatoes in juice |
| Chopped and juices reserved | ||
| 3/4 | c | Half-and-half or light cream |
| 1/4 | c | Loosely packed fresh basil leaves; finely chopped |
| (optional) | ||
| Salt and freshly ground black pepper; to taste |
INSTRUCTIONS
MAKES 4 CUPS LACTO If you cook with dairy products, this tangy red sauce is a good choice for tubular pasta, such as penne or rigatoni. In large saucepan, heat oil over medium heat. Add garlic and cook, stirring often, 1 minute. (Do not let it brown.) Add red pepper flakes, thyme or tarragon, sugar and vodka or wine. Simmer until liquid is reduced by half, 5 to 7 minutes. Stir in tomatoes and juice and simmer 10 minutes. Add half-and-half and cook 1 minute. (Do not allow to boil.) Remove from heat and stir in basil if desired. Season to taste with salt and pepper. PER 1/2-CUP SERVING: 105 CAL.; 2G PROT.; 4G TOTAL FAT (2G SAT. FAT); 6G CARB.; 8MG CHOL.; 230MG SOD.; 1G FIBER. Converted by MC_Buster. By Kathleen <schuller@ix.netcom.com> on Apr 24, 1999. Recipe by: Vegetarian Times Magazine, November 1997, page 62 Converted by MM_Buster v2.0l.
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