1/4 cup olive oil
4 cloves minced garlic
1/2 tsp crushed red pepper
salt
28 oz can tomatos
1 lb tubular pasta
2 tbsp vodka
1/4 cup chopped parsley
1/2 cup heavy cream
Sautee garlic, pepper and salt in oil until browned. Add tomatos and simmer to thicken.
Meanwhile, cook pasta. Drain and toss with sauce when thick enough. Add vodka and toss. Add cream and toss yet again.
Rest 1-2 minutes on low heat.
Add parsley, toss and serve. Goes great with red wine. If I knew anything about wine I could probably say which variety. Also, the recipe specifies not to use cheese on this pasta, but who really cares if you do?
4 cloves minced garlic
1/2 tsp crushed red pepper
salt
28 oz can tomatos
1 lb tubular pasta
2 tbsp vodka
1/4 cup chopped parsley
1/2 cup heavy cream
Sautee garlic, pepper and salt in oil until browned. Add tomatos and simmer to thicken.
Meanwhile, cook pasta. Drain and toss with sauce when thick enough. Add vodka and toss. Add cream and toss yet again.
Rest 1-2 minutes on low heat.
Add parsley, toss and serve. Goes great with red wine. If I knew anything about wine I could probably say which variety. Also, the recipe specifies not to use cheese on this pasta, but who really cares if you do?
rokette:
mmmm....so Hungry....
fergie_racer:
It was damn good, but I recomend taking it easy on the crushed red pepper unless you really like hot food. I put a whole tsp in and it was a little too hot, and I like hot food.