Inferno Penne Romanoff
Source of Recipe
the web
List of Ingredients
/4 cup extra-virgin olive oil
4 large, fresh garlic cloves
One 28 oz can stewed Italian plum tomatoes
One pound dried Penne -- fresh is better, but harder to find
3 tbsp. Inferno Vodka
1 cup heavy cream
1/4 cup flat-leaf parsley leaves, snipped with scissors
Salt to taste
Recipe
In an unheated skillet large enough to hold the pasta later
on, combine oil, garlic, and a pinch of salt, stirring to coat
with oil.
Cook over moderate heat until garlic turns golden. Add
crushed tomatoes. Stir and simmer uncovered, until sauce thickens. Taste for seasoning, and adjust as required.
Put pasta on to boil until al dente.
Add drained pasta to skillet. Toss. Add Inferno Vodka,
toss again, then add the cream and toss. Cover, reduce
to low heat, and let rest for two minutes to allow pasta
to absorb the sauce.
Add the parsley, then toss again. Serve. Serves six to
eight people. (Traditionally, cheese is never served with
this dish, but I add it anyway - but only if it's
Parmeggiano Reggiano cheese.)
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