Connolas Penne With Vodka Sauce Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Olive oil,
1: Onion, chopped
2 Cloves: Garlic, sliced
28 ounce: Can Italian plum tomatoes,
1 cup: Heavy cream,
1/4 cup: Vodka,
1 lbs: Penne pasta,
1 tbsp: Parmesan cheese,
Crushed red pepper, optional
Parsley, Basil, Chives for garnish
Directions:
Saute onion in olive oil until translucent. Add garlic and saute another 30
sec. Add tomatoes and cook about 1/2. Add cream, stirring quickly,
parmesan, vodka and bring to a boil. Season to taste with salt and pepper.
(Sauce can be prepared 1 day ahead. Cover and refrigerate.) Serve over
cooked pasta. Can garnish with chopped basil, parsley or chives. Sprinkle
w/parmesan cheese and red pepper if desired.
From: Connie Rizzo (NOTE: this is what I came up with from Donna Harts
suggestions. Donna also suggested using Pepper Vodka if you like a zip in
your sauce.)
Posted to JEWISH-FOOD digest by Nancy Berry on Dec
03, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp
sec. Add tomatoes and cook about 1/2. Add cream, stirring quickly,
parmesan, vodka and bring to a boil. Season to taste with salt and pepper.
(Sauce can be prepared 1 day ahead. Cover and refrigerate.) Serve over
cooked pasta. Can garnish with chopped basil, parsley or chives. Sprinkle
w/parmesan cheese and red pepper if desired.
From: Connie Rizzo (NOTE: this is what I came up with from Donna Harts
suggestions. Donna also suggested using Pepper Vodka if you like a zip in
your sauce.)
Posted to JEWISH-FOOD digest by Nancy Berry
03, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp