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penne-vodka-sauce recipe

Date: Thu, 23 Jul 1998 06:35:07 -0700
From: Jayne Spielman (jayne@bridge.com)

	Penne with Vodka sauce
	Slightly modified from Patricia Wells' Cookbook "Tratoria" 
	About 5-7 servings

   4           garlic cloves, minced (or pressed directly into pan)
   1/2 tsp     crushed red pepper flakes
	       salt to taste
   1 28 oz can crushed tomatoes (I like Muir Glen crushed
	      tomatoes. Organic, slightly chunky and no seeds)
   1 lb		pasta (like penne or rigatoni)
   2 Tbsp	vodka (or use pepper vodka for more kick)
   8 oz		canned evaporated milk (NOT sweetened condensed)
		You can find regular, lowfat or skim evap milk
   1/4 cup	flat leaf parsley chopped. This is an important ingredient

   1. Start boiling water for pasta. Add a teaspoon of salt if you

   2. In big skillet (cooked pasta will be added at end), saute minced
      garlic, red pepper, a little salt in liquid of your choic
      e. Cook over low heat until things sizzle a little but don't let
      garlic burn.  Add tomatoes. Stir.

   3. Start cooking pasta in boiling water.

   4. Let sauce cook about 15 minutes or till thickens a little.

   5. Drain pasta and add to sauce. Toss. Add vodka. Toss. Add milk
      and reduce heat. Cover pot if you can and let cook a few minutes
      to let sauce get absorbed. Add parsley. Toss. Serve.

      About 6-8 servings.

kwlacto lacto