Ingredients: |
Ingredients: 1/2 - 3/4 pound pasta (penne works well)
3 TBS olive oil
1/2 cup finely chopped shallots or finely chopped onions
2 TBS minced garlic
1 (28-ounce) can peeled, crushed tomatoes, chopped, and their liquid
1/2 teaspoon crushed pepper flakes
3/4 cup Pepper Vodka, recipe follows
1/2 cup heavy cream
Chopped basil leaves, garnish
Finely grated Romano or Parmesan cheese
Pepper Vodka: Place 1-2 TBS black pepper in 3/4 cup vodka, let sit for 2-3 hours. Stir and use.
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Directions: |
Directions:1. Bring a large pot of water to a boil, salt, and cook the pasta until just al dente, 8 to 10 minutes. Drain in a colander, return to the pot, and cover to keep warm.
2. Meanwhile, in a large skillet or saute pan, heat the oil over medium-high heat. Add the shallots and garlic, and cook, stirring, until soft, about 2 minutes. Add the tomatoes and pepper flakes and cook, stirring, until thickened, 4 to 5 minutes. Add the vodka and cook for about 4-5. Add the cream and cook until thickened, 2 to 3 minutes. Remove from the heat and adjust the seasoning, to taste.
3. Add the cooked pasta to the sauce and toss to coat evenly.
Transfer to a large serving bowl and garnish with the basil and top with a sprinkling of the Romano or Parmesan cheese.
Sausage variation: Use 2 hot Italian sausage. Before step 2, take sausage out of casing and crumble, cook, over medium heat. Once completely cooked, drain and hold on a plate, wiping out the pan. Continue with step 2, adding the sausage back with the crushed tomatoes. |
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