Ingredients
- 1 lb. pasta
- 1 tbsp. olive oil
- 3 garlic cloves, coarsely chopped
- 1 can (28 oz.) Italian plum tomatoes, chopped
- 1/2 tsp. red pepper flakes
- 3 tbsp. vodka or pure grain alcohol
- 1 cup heavy cream
- 1/4 cup Italian (flat leaf) parsley, coarsely chopped
- Salt and pepper to taste
Directions
Cook the pasta according to package instructions. While the pasta is cooking, heat the olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the garlic and cook 2 to 3 minutes, until soft. Add the tomatoes and red pepper flakes and reduce the heat to medium. Simmer uncovered for 15 to 20 minutes. Meanwhile, drain the pasta. Add the drained pasta to the tomato sauce. Add the vodka and toss well to coat. Stir in the cream and heat through. Add the parsley and stir. Season with salt and pepper. Makes 4 to 6 servings.
Print this recipe
Submitted 6/13/05.
Source: Unknown
Submitted By: Teresa Johnson
techgoddess@att.net
Pasta with Spicy Tomato Cream Sauc