JOY - Penne with Vodka Sauce

[Guest guest]

from new joy

 

re the new series: this recipe is NOT in the " about vegetarian cooking " volume.

It might be in the pasta one. (?)

 

 

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Penne with Vodka Sauce (Joy Of Cooking)

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<RcpE name= " Penne with Vodka Sauce (Joy Of Cooking) " author= " Irma S.

Rombauer & apos;s New Joy of Cooking " >

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<![CDATA[

* Exported from MasterCook *

 

Penne with Vodka Sauce (Joy Of Cooking)

 

Recipe By :Irma S. Rombauer's New Joy of Cooking

Serving Size : 8 Preparation Time :0:00

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tablespoons butter or olive oil

1 onion -- finely chopped

2 large cloves garlic -- finely minced

28 ounces canned whole plum tomatoes -- lightly drained

and chopped by hand or in a food processor

1/4 cup vodka

1/4 teaspoon red pepper flakes

1/2 cup heavy cream

12 fresh basil leaves (optional) -- chopped

salt and black pepper -- to taste

6 quarts water

2 tablespoons salt

1 pound penne pasta

 

Heat butter or oil in a large skillet over medium heat. Add: the onion and cook,

stirring, until softened, about 5 minutes. Add the garlic and cook, stirring,

until just starting to color, about 1 minute.

 

Stir in the coarsely chopped tomatoes, vodka and red pepper flake. Simmer

briskly for 10 minutes.

 

Stir in the cream. Heat through. Stir in the basil (if using), and season to

taste with salt and pepper.

 

Meanwhile, bring water to a rolling boil in a large pot. Add the salt. Add the

pasta and cook until tender but firm. Drain and remove to a large serving bowl.

 

Toss with the sauce and serve very hot. Grated cheese is not usually served with

this sauce.

 

Source:

" New Joy of Cooking (CD) "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 333 Calories; 10g Fat (28.9% calories

from fat); 8g Protein; 48g Carbohydrate; 3g Dietary Fiber; 32mg Cholesterol;

1678mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Vegetable; 0 Non-Fat Milk; 2

Fat.

 

NOTES : Here is a modern Italian pasta dish that is elegant enough to begin a

formal dinner.

 

Nutr. Assoc. : 222 0 0 1514 0 0 0 0 2130706543 0 0 0 0

 

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<CatT>

Pasta

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<IngR name= " butter or olive oil " unit= " tablespoons " qty= " 3 " >

<INtI>

222

</INtI>

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<IngR name= " onion " qty= " 1 " >

<IPrp>

finely chopped

</IPrp>

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<IngR name= " cloves garlic " unit= " large " qty= " 2 " >

<IPrp>

finely minced

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<IngR name= " canned whole plum tomatoes " unit= " ounces " qty= " 28 " >

<IPrp>

lightly drained

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<INtI>

1514

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<IngR name= " and chopped by hand or in a food processor " code= " T " ></IngR>

<IngR name= " vodka " unit= " cup " qty= " 1/4 " ></IngR>

<IngR name= " red pepper flakes " unit= " teaspoon " qty= " 1/4 " ></IngR>

<IngR name= " heavy cream " unit= " cup " qty= " 1/2 " ></IngR>

<IngR name= " fresh basil leaves (optional) " qty= " 12 " >

<IPrp>

chopped

</IPrp>

<INtI>

2130706543

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<IngR name= " salt and black pepper " >

<IPrp>

to taste

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<IngR name= " water " unit= " quarts " qty= " 6 " ></IngR>

<IngR name= " salt " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " penne pasta " unit= " pound " qty= " 1 " ></IngR>

<DirS>

<DirT>

Heat butter or oil in a large skillet over medium heat. Add: the onion and cook,

stirring, until softened, about 5 minutes. Add the garlic and cook, stirring,

until just starting to color, about 1 minute.

</DirT>

<DirT>

Stir in the coarsely chopped tomatoes, vodka and red pepper flake. Simmer

briskly for 10 minutes.

</DirT>

<DirT>

Stir in the cream. Heat through. Stir in the basil (if using), and season to

taste with salt and pepper.

</DirT>

<DirT>

Meanwhile, bring water to a rolling boil in a large pot. Add the salt. Add the

pasta and cook until tender but firm. Drain and remove to a large serving bowl.

</DirT>

<DirT>

Toss with the sauce and serve very hot. Grated cheese is not usually served with

this sauce.

</DirT>

</DirS>

<Srce>

New Joy of Cooking (CD)

</Srce>

<Note>

Here is a modern Italian pasta dish that is elegant enough to begin a formal

dinner.

</Note>

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