Orecchiette With Tomato Cream
List of Ingredients
1 package (16 ounces) orecchiette or bow-tie pasta
Salt
1 can ( 14 1/2 to 16 ounces) tomatoes in juice, drained
1/2 cup heavy or whipping cream
1/2 cup milk
3 tablespoons vodka (optional)
4 teaspoons tomato paste
1/8 to 1/4 teaspoon crushed red pepper
1 cup frozen peas, thawed
1/2 cup loosely packed fresh basil leaves, thinly slicedRecipe
1. In large saucepot, prepare pasta in boiling salted water as label directs.
2. Meanwhile, chop tomatoes. In 2-quart saucepan, heat tomatoes, cream, milk, vodka, tomato paste, crushed red pepper, and 1/2 teaspoon salt over medium-low heat just to simmering. Stir in peas and heat through.
3. Drain pasta; return to saucepot. Add tomato cream sauce, toss well. Sprinkle with basil to serve. Makes 4 main-dish or 8 accompaniment servings.
From Good Housekeeping 1998
|
|
member logon
