Yield: 4 servings
|1 tablespoon||Olive oil;|
|1||Onion; finely chopped|
|½ pounds||Tomatoes; peeled chopped|
|4 tablespoons||Heavy cream;|
|Freshly ground pepper;|
|4 tablespoons||Vodka; steeped overnight or longer with|
|1 tablespoon||Hot red pepper flakes; then strained|
|Freshly ground parmesan cheese to taste|
(1). Bring 3 quarts salted water to a boil and cook the penne until al dente. (2). Meanwhile heat the olive oil and butter in a skillet. Cook the onions until they are soft but not browned. (3).
Add the tomatoes and cook for about they are soft but not browned.
Add the tomatoes and cook for about 5 minutes. (4). Add the vodka and simmer for 2 minutes. The vodka should evaporate slightly but not completely. (5). Toss the penne with the sauce in heated bowl and serve with the cheese.
Source: The San Diego Union-Tribune, Food Section, Mar. 30, 1995 + The New York Times Gourmet + Recipe of the Week. Brought to you and yours via Nancy O'Brion and her Meal-Master Submitted By NANCY O'BRION On 04-07-95