| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Chicago |
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Pasta (she recommends penne or ziti) |
| 3 |
tb |
Unsalted butter |
| 2/3 |
c |
Vodka |
| 1/4 |
ts |
Red pepper flakes |
| 1 |
cn |
Crushed tomatoes |
| 3/4 |
c |
Heavy cream |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
In answer to Mellisa, I had several Tomato, Cream and Vodka sauces on the
old hard drive before the fall. Alas, this is all that remains and comes
from my daughter at Georgetown University.
Melt butter in a saute pan, and add vodka. Heat to bubbling, about 2
minutes. Add red pepper, tomatoes, salt and heat through. Add cream and
simmer gently for 10 minutes. Add cooked pasta to the pan and toss over low
heat. Serve immediately. Serves 4. Posted to Kitmailbox Digest by
CHICAGOAAA@aol.com on Mar 12, 1997
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