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Penne with Vodka & Spicy Tomato Cream Sauce (Penne alla Bettola) Recipe

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This recipe for Penne with Vodka & Spicy Tomato Cream Sauce (Penne alla Bettola), by , is from The Wedding Cookbook for Jenna and Adam, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Caroleen Williams
Added: Sunday, December 10, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1/4 c. extra virgin olive oil
4 fresh garlic cloves, minced
1/2 t. crushed red peppers (hot red pepper flakes)
Sea salt
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1 28-ounce can crushed tomatoes in puree
1 lb. dried tubular pasta, such as penne
1 T. vodka
1 c. heavy cream
1/4 c. fresh flat-leaf parsley, snipped with scissors

Directions:
Directions:
©Patricia Wells' Trattoria
In unheated skillet large enough to hold th pasta later on, combine the oil, garlic, crushed red peppers, and pinch of salt, stirring to coat with oil. Cook over moderate heat just until garlic turns golden but does not brown - 2 to 3 minutes.

Meanwhile, in a large pot, bring water to rolling boil, add 3 T. slat and penne, stirring to prevent sticking. Cook until tender but firm. Drain.

Add drained pasta to skillet with the tomato sauce. Toss. Add vodka, and toss again. Add cream and toss. Cover and reduce heat to low, and let rest for 2 minutes to allow pasta to absorb the sauce. Add parsley and toss again. Serve immediately. Traditionally, cheese is not served with thsi dish. I sprinkle more parsley over served pasta for presentation. :-)

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
Everyone loves the "bite" of this pasta dish...and ask for the recipe. It is truly easy - and fabulous.

 

 

 

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