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Cooked by: Chef / Last Modified: 3/24/2004 / Difficulty: Easy / Preparation Time: 30-60 Minutes / Number of Servings: 4 |
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Directions: Melt butter with oil in heavy large saucepan over medium heat. Add onion and saute until translucent, about 8 minutes. Add tomatoes and cook until almost no liquid remains in pan, stirring frequently, about 25 minutes. Add cream, vodka and red pepper and boil until thickened to sauce consistency, about 2 minutes. Season to taste with salt and pepper. (Sauce can be prepared 1 day ahead. Cover and refrigerate.)
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally to prevent sticking. Drain well. Transfer to large bowl. Bring sauce
to simmer. Pour over pasta and toss well. Sprinkle with Parmesan and chives and serve.
| Ingredients:
1 Tablespoon(s) butter
1 Tablespoon(s) olive oil
1 Cup(s) small onion,chopped
28 canned, drained, chopped italian plum tomatoes
1 Cup(s) whipping cream
1/4 vodka
1/4 Teaspoon(s) crushed, dried red pepper flakes
16 Ounce(s) penne pasta
1 Cup(s) freshly grated parmesan cheese
2 minced, fresh chives |
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