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Pasta Recipes
Penne with Vodka &
Tomato Cream Sauce
1 tablespoon of butter
1 tablespoon of Olive oil
1 Onion, chopped
one 28 ounce can of Italian plum tomatoes
1 cup of heavy cream
1/4 cup of vodka
1/4 teaspoon of dried crushed red pepper
1 pound of Penne pasta
1/4 cup of parmesan; freshly grated
1 tablespoon of fresh chives; minced
Drain, seed and chop the tomatoes. Melt butter with oil in heavy large
saucepan over medium heat. Add onion and sauté until translucent, about 5
minutes. Add tomatoes and cook until almost no liquid remains in pan,
stirring frequently, about 25 minutes. Add cream, vodka and red pepper and
boil until thickened to sauce consistency, about 25 minutes. Season to taste
with salt and pepper. (Sauce can be prepared 1 day ahead. Cover and
refrigerate.) Cook pasta in large pot of boiling salted water until just
tender but still firm to bite, stirring occasionally. Drain well. Transfer
to a large bowl. Bring sauce to a simmer. Pour over pasta and toss well.
Sprinkle with Parmesan and chives and serve. 4 Servings
From the MM database of Judi M. Phelps. jphelps@shell.portal.com,
juphelps@delphi.com, or jphelps@best.com From Geminis MASSIVE MealMaster
collection
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