| 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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