Pasta with Vodka and Cream Sauce
List of Ingredients
Rigatoni alla Bettola (Rigatoni in Vodka Cream Sauce)
1/4 cup (60 ml) extra-virgin olive oil
4 - 6 cloves garlic, finely chopped
Hot red pepper flakes, to taste (optional)
1 28-ounce (765 g) can Italian plum tomatoes
with liquid, finely chopped
3 Tbs (45 ml) vodka
1/2 cup (125 ml) heavy cream
1/4 cup (60 ml) chopped parsley
Salt and freshly ground pepper to taste
1 lb (450 g) dried rigatoni or pasta of choice, cooked
according to package directions
Heat the oil in a skillet large enough to hold the cooked pasta.
Saute the garlic and optional hot pepper flakes until the garlic is
golden but not brown. Add the chopped tomatoes and simmer uncovered
for 15 minutes. Add the vodka and cream and stir. Remove from the
heat and add the parsley and the cooked pasta. Season with salt and
pepper. Stir and allow to rest for 2 minutes. Serve immediately.
Serves 4 to 6. Recipe
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