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Penne Alla Bettolapenne




Source of Recipe


Internet


List of Ingredients




SERVES 4 TO 6
2 medium sized cloves garlic, peeled
5 tablespoons olive oil
1 1/2 pounds ripe, fresh tomatoes;
or 1 1/2 pounds canned tomatoes, preferably Italian imported, drained
Salt and freshly ground black pepper
1/2 teaspoon hot red pepper flakes
1 pound dried penne, preferably imported Italian
15 large sprigs Italian parsley, leaves only]
2 tablespoons pure grain alcohol, or vodka
1 cup heavy cream
Coarse-grained salt

TO COOK THE PASTA:
Coarsely chop the garlic on a board. Heat the oil in a medium-sized saucepan over medium heat and when the oil is warm add the chopped garlic and sauté for 3 minutes. If using fresh tomatoes, cut them into 1-inch pieces. Add fresh or canned tomatoes to pan and cook for 20 minutes. Season to taste with salt and pepper, then add the red pepper flakes. Pass the contents of the pan through a food mill, using the disc with the smallest holes, into a large skillet. Bring a large pot of cold eater to a boil. Meanwhile, place the skillet over low heat and simmer sauce as you cook the pasta. Add coarse salt to the boiling water, then add the pasta and cook for 8 to 11 minutes depending on the brand, that is. 1 minute less than for normal al dente. Meanwhile, coarsely chop the parsley on a board. Drain the pasta and add it to the skillet with the tomato sauce. Add the alcohol or vodka, mix very well, and raise the heat to medium. Sauté for 1 minute, stirring the pasta vigorously with a wooden spoon. Add the cream; taste for salt and pepper. Mix for 30 seconds to allow the cream to get well absorbed into the pasta, then sprinkle on the parsley, transfer pasta to a warmed serving dish, and serve immediately.



Recipe