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Penne Alla Bettola

4 tablespoons of Extra virgin olive oil
4 Plump fresh garlic cloves
1/2 teaspoon of Hot red pepper flake
Sea salt
28 ounce (765g) can of Italian plum
1 pound (500g) of penne pasta
8 fluid ounces (250 ml) of double cream
2 tablespoons of Vodka
1 ounce (30g) of chopped parsley

In an unheated fry pan large enough to hold the pasta later on, combine the oil, garlic, crushed red peppers, and a pinch of salt, stirring to coat with the oil. Cook over moderate heat just until garlic turns golden but does not brown - 2-3 minutes. Add tomatoes and crush them. Stir to blend and simmer uncovered until the sauce begins to thicken, about 15 minutes. Taste for seasoning. Meanwhile cook pasta in normal fashion until al dente. Add the drained pasta to the tomato sauce, toss, add the vodka, toss again, then add the cream and toss. Cover, reduce the heat to low and let rest for 1-2 minutes so that the pasta can absorb the sauce. Add the parsley and toss again. Traditionally cheese is not served with this dish. I add slices of a salami type sausage to this recipe.

from Patricia Wells Trattoria Posted to Kitmailbox Digest by "Kim" <kreese@paradise.net> on Mar 12, 1997

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