Penne with vodka & spicy tomato-cream sauce
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Penne with vodka & spicy tomato-cream sauce
  Penne    Vodka    Spicy    Pasta    Italian    Vegetarian  
Last updated 6/12/2012 12:50:16 AM. Recipe ID 11748. Report a problem with this recipe.
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      Title: Penne with vodka & spicy tomato-cream sauce
 Categories: Pasta, Main dish, Italian, Vegetarian
      Yield: 6 Servings
 
    1/4 c  Extra-virgin olive oil
      4    Plump fresh garlic cloves
           -minced
    1/2 ts Crushed red peppers
           -(hot red pepper flakes),
           -or to taste
           Sea salt
     28 oz Can peeled Italian plum
           -tomatoes in juice or
           -one 28-ounce can crushed
           -tomatoes in pure=82
      1 lb Dried Italian tubular pasta,
           -such as penne
      2 tb Vodka
      1 c  Heavy (whipping) cream
    1/4 c  Fresh flat-leaf parsley
           -leaves, snipped with
           -scissors
 
    In an unheated skillet large enough to hold the pasta later on,
  combine oil, garlic, crushed red peppers and a pinch of salt,
  stirring to coat with oil. Cook  over moderate heat just until the
  garlic turns golden but not brown, 2 to 3 minutes. If using whole
  canned tomatoes, place a food mill over the skillet and pure'e
  tomatoes directly into it. Crushed tomatoes can be added directly.
  Stir to blend, and simmer, uncovered, until sauce begins to thicken,
  about 15 minutes. Taste for seasoning.
  
    Meanwhile, in a large pot, bring 6 quarts of water to a rolling
  boil. Add 3 tablespoons salt and the penne, stirring to prevent
  sticking. Cook until tender but firm to the bite. Drain thoroughly.
  
   Add the drained pasta to the skillet with the tomato sauce. Toss.
  Add the vodka, toss again, then add the cream and toss. Cover, reduce
  the heat to low for 1 to 2 minutes to allow the pasta to absorb the
  sauce. Add the parsley and toss again. Transfer to warmed shallow
  soup bowls and serve immediately. (Traditionally, cheese is not
  served with this dish.)
  
   Per serving: 537 calories, 12 gm protein, 64 gm carbohydrates, 25 gm
  fat, 11 gm saturated fat, 54 mg cholesterol, 237 mg sodium
  
  Washington Post, 12/29/93
  
  Posted By ehunt@bsc835.bsc.edu (Eric Hunt) On rec.food.recipes or
  rec.food.cooking
 




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Recipe ID 11748 (Apr 03, 2005)

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