Piquant red sauce

Yield: 8 servings

Measure 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

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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