Spaghettini Alla Carrettiera Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
4 tsp: Ground red chile,
1 lbs: Fresh tomatoes, cut up
3 centiliter: Garlic,
2 tbsp: Olive oil,
3/4 cup: Heavy cream,
2 tbsp: Vodka,
10 Sprigs: Italian parsley,
Coarsely chopped,
1 lbs: Spaghettini,
Directions:
Combine the chile, tomatoes, garlic and olive oil. Simmer the sauce
for 30 minutes and run through a food mill to remove seeds and skins.
Add the cream and vodka and simmer until the sauce is reduced.
Cook the spaghettini in 4 quarts of boiling salted water until
tender but still firm (al dente), being very careful not to overcook
this thin spaghetti. Drain.
Mix the sauce with the spaghettini, top with the parsley and serve.
Source from luhu.jp
for 30 minutes and run through a food mill to remove seeds and skins.
Add the cream and vodka and simmer until the sauce is reduced.
Cook the spaghettini in 4 quarts of boiling salted water until
tender but still firm (al dente), being very careful not to overcook
this thin spaghetti. Drain.
Mix the sauce with the spaghettini, top with the parsley and serve.
Source from luhu.jp