| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Sauce | 8 | Servings | |
INGREDIENTS
| 1/2 | c | Olive oil |
| 1 | Shallot; minced fine | |
| 1 | Clove garlic; minced fine | |
| 1 | ds | Crushed red pepper flakes |
| 1/3 | c | Vodka |
| 8 | oz | Tomato sauce |
| 1 | pt | Heavy cream |
INSTRUCTIONS
From: Gerald Edgerton <jerrye@wizard.com> Date: Tue, 07 May 1996 13:06:33 -0700 Heat oil in saucepan. Add first 3 ingredients. Saute until golden and soft. Add vodka. Simmer until alcohol dissipates, about 3 minutes. Add tomato sauce, stir. Simmer over low flame, about 10 minutes. Set aside. Before serving, microwave cream until warm. Do not boil. Add warm cream slowly to hot tomato sauce. Stir constantly. Serve over hot, drained penne or rigatoni. Parmesan is optional MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER MC-RECIPE DIGEST V1 #75 From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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