Yield: 6 servings
| Measure | Ingredient |
|---|---|
| \N \N | Van Geffen VGHC42A |
| 2 tablespoons | Butter |
| ⅓ cup | Vodka |
| ½ teaspoon | Red Pepper Flakes |
| 1 cup | Canned Tomatoes |
| ½ teaspoon | Salt |
| ½ cup | Heavy Cream |
| ¼ cup | Freshly Grated Parmesan |
| 1 pounds | Cooked Penne |
Heat butter. Stir in vodka and red pepper flakes; heat gently, 2 minutes. Add tomatoes and salt; cook over high heat, stirring to break up tomatoes, until thick, 5 minutes. Stir in cream; cook until thick, 5 minutes more. Stir in cheese and toss with cooked pasta.
Source: 100 Perfect Pasta Sauces, LHJ Magazine.
Recipe By :
From: Dan Klepach Date: 06-16-95 (164) Fido: Home Co