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extra-virgin olive oil garlic hot red pepper salt Italian plum tomatoes penne pasta cream fl vodka parsley
Viewed: 99 - Published at: 3 years agoIngredients
- 4 tablespoons extra-virgin olive oil
- 4 garlic cloves Plump fresh, minced
- 1/2 teaspoon hot red pepper flakes or to taste
- sea salt
- 28 ounces Italian plum tomatoes in juice
- 1 pound penne pasta
- 8 ounces double cream fl, 250 ml
- 2 tablespoons vodka
- 1 ounce chopped parsley
Method
- In an unheated frypan large enough to hold the pasta later on, combine the oil, garlic, crushed red peppers, and a pinch of salt, stirring to coat with the oil. Cook over moderate heat just until garlic turns golden but does not brown - 2-3 mins. Add tomatoes and crush them. Stir to blend and simmer uncovered until the sauce begins to thicken, about 15 mins. Taste for seasoning.
- Meanwhile cook pasta in normal fashion until al dente.
- Add the drained pasta to the tomato sauce, toss, add the vodka, toss again, then add the cream and toss. Cover, reduce the heat to low and let rest for 1-2 mins so that the pasta can absorb the sauce. Add the parsley and toss again.
