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              PENNE WITH VODKA & SPICY TOMATO-CREAM SAUCE

Serving Size  : 6    Preparation Time :0:00
Categories    : Pasta                            Main Dish
               Italian                          Vegetarian

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    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 puree
  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 puree 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 [email protected] (Eric Hunt)
 On rec.food.recipes or rec.food.cooking

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