|1 tablespoon||Olive oil|
|3||Cloves garlic; minced|
|¼ teaspoon||Crushed red pepper flakes|
|½ teaspoon||Dried thyme or tarragon|
|½ cup||Vodka or dry white wine|
|28 ounces||Canned whole tomatoes in juice|
|Chopped and juices reserved|
|¾ cup||Half-and-half or light cream|
|¼ cup||Loosely packed fresh basil leaves; finely chopped|
|Salt and freshly ground black pepper; to taste|
MAKES 4 CUPS LACTO
If you cook with dairy products, this tangy red sauce is a good choice for tubular pasta, such as penne or rigatoni.
In large saucepan, heat oil over medium heat. Add garlic and cook, stirring often, 1 minute. (Do not let it brown.) Add red pepper flakes, thyme or tarragon, sugar and vodka or wine. Simmer until liquid is reduced by half, 5 to 7 minutes. Stir in tomatoes and juice and simmer 10 minutes. Add half-and-half and cook 1 minute. (Do not allow to boil.) Remove from heat and stir in basil if desired. Season to taste with salt and pepper.
PER ½-CUP SERVING: 105 CAL.; 2G PROT.; 4G TOTAL FAT (2G SAT. FAT); 6G CARB.; 8MG CHOL.; 230MG SOD.; 1G FIBER.
Converted by MC_Buster.
By Kathleen <schuller@...> on Apr 24, 1999.
Recipe by: Vegetarian Times Magazine, November 1997, page 62 Converted by MM_Buster v2.0l.
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