Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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