Zesty Linguine with Vodka and Rosy Tomato Sauce  Tom & Kari
1/4 cup olive oil
6 tablespoons butter
2 small onions, chopped
2 cloves garlic, minced
2 28-ounce cans Italian plum tomatoes, chopped
2 tablespoons chopped fresh basil
1/4 teaspoon dried red pepper flakes or
1/4 teaspoon ground red pepper (cayenne)
1 cup vodka
1 cup heavy cream
6 tablespoons freshly grated Parmesan cheese
1 pound fresh linguine.
freshly ground black pepper
chopped parsley
Combine the olive oil and butter in a large skillet and saute the onions for about
5 minutes. Add the garlic and saute another minute. Add the tomatoes, basil,
red pepper and vodka. Simmer about 15 minutes until the sauce is reduced.
Add the cream and simmer until thickened, about 5 minutes more. Add the
Parmesan and blend well.
Cook the pasta according to package directions. Layer some of the sauce on a
heated serving platter, top with pasta, then add more sauce. Garnish with black
pepper and parsley.
8 servings
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