Yield: 4 Servings
|4 teaspoons||Crushed Red Pepper Flakes|
|2 tablespoons||Olive Oil|
|3 mediums||Tomatoes; peel; seed, chop|
|3||tablespoons Heavy Cream 3 tablespoons Asiago or Parmesan|
1 tablespoon Italian Parsley -- chopped 12 ounces Penne; cook al dente -- drain
Note: this dish must be begun 10 days before you cook it! Add the red pepper to the vodka, cap it, shake well, and refrigerate for 10 days.
Remove vodka from refrigerator 3 hours before using. When you are ready to prepare the dish, proceed below. In saucepan, over medium heat, heat the oil and stir in the tomatoes, salt, and parsley. Cook, stirring occasionally, for 10 minutes, or until the tomatoes are soft and satiny and most of the liquid has evaporated. Remove from heat.
Taste for seasoning.
Place the hot pasta in a deep saucepan. Set over medium heat for 1 minute, allowing any moisture to evaporate, stirring carefully so the pasta doesn't break up. Shake the vodka bottle well, measure out 4 ounces, and pour over the pasta. Stir well. Strike a match and, standing back a bit, ignite the vodka-doused pasta. When it flames, stir well again. When the flame subsides, stir in the butter,in small pieces, and the cream, blending well.
Add the tomato sauce, sprinkle on the cheese, and toss. (A fifth of vodka is of course more than you will need; but you will end up using it again after you taste this...)
Recipe from THE NEW COMPLETE BOOK OF PASTA by Maria Luisa Scott and Jack Denton Scott
Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@...> on Dec 03, 1998, converted by MM_Buster v2.0l.