Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pasta Italian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tb Butter
1/4 ts Whole coriander -- ground
1 tb Olive oil
1 ts Salt
2 Shallots -- minced
1 Red bell pepper
4 cl Garlic
1 1/2 c Heavy cream
1 Jalapeno pepper -- chopped,
- not seeded
1/3 c Cilantro -- finely chopped
2 md Tomatoes -- chopped
3 tb Parsley -- minced
4 oz Vodka
1 lb Fresh spaghetti
3 tb Dry vermouth
Black olives -- sliced
2 tb Fresh lime juice
6 Fresh cilantro sprigs --
- for garnish
2 ts Tomato paste
Crushed red pepper
1/2 ts White pepper -- ground
Heat butter and oil over medium heat in large saucepan.
Add shallots and garlic; and saute about 2 minutes. Add the jalapeno
and saute 30 seconds. Add the tomatoes, Vodka, vermouth, lime juice,
tomato paste, white pepper, ground coriander, and salt; raise the
heat and reduce, stirring frequently for about 3 minutes. Add the
pepper and continue to simmer for 2 to 3 minutes. Add the cream and
reduce for about 10 minutes. When nearly to the desired consistency,
add the fresh cilantro and parsley, followed by the parmesan and
simmer maybe another minute. Keep mixture warm until served. Serve
pasta and top generously with sauce, freshly grated parmesan, olives,
and a sprig of fresh cilantro. Crushed red pepper is optional.
