Piquant red sauce
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 3 | Cloves garlic; minced | |
| ¼ | teaspoon | Crushed red pepper flakes |
| ½ | teaspoon | Dried thyme or tarragon |
| ¼ | teaspoon | Sugar |
| 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 |
| (optional) | ||
| Salt and freshly ground black pepper; to taste | ||
Directions
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.