PASTA: and vodka sauce

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Pasta and Vodka Sauce

 

Recipe By :Neela Shukla, Toronto, CA

Serving Size : 6 Preparation Time :0:00

Categories : 2002-07-26 Pasta

 

Amount Measure Ingredient -- Preparation Method

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

8 plum tomatoes

1/2 cup fresh basil -- (or double) chopped

2 ounces soy milk -- (or double)

(Substitute cream, rice, whole or skim milk)

4 ounces vodka -- (4-6)

4 tablespoons finely chopped shallots

1/2 cup chopped fresh parsley -- (or double)

1 tablespoon water (or more) -- to steam saute shallots

12 ounces linguini -- or 16 oz

cayenne

salt and pepper

fresh cilantro -- for garnish

 

Steam saute shallots for 1 minute or until glazed. Add chopped tomatoes and cook

for 5-7 minutes. Add salt, pepper, cayenne, parsley and basil and cook for 5

minutes or until well mixed. Turn off burner. Add vodka, making a pool so that

it floats. Using a long match stick, set pool aflame by lightly touching the

vodka. Let the flame burn out. Place the mixture back on the burner and cook on

low-medium heat for about 8 minutes (covered). Then add the soy, rice or cow's

milk and mix. Boil pasta according to directions and drain well.

 

ALTERNATIVE: A combination of garlic and spring onions can be used instead of

shallots.

 

Source:

" Toronto Vegetarian Assn Newsletter 1996-07/08 "

S(Archived):

" http://www.veg.ca/newsletr/julaug96/pasta2.html "

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Per Serving (excluding unknown items): 282 Calories; 1g Fat (5.3% calories from

fat); 9g Protein; 48g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 17mg

Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fat; 0 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 5062 0 0 0 0 1582 0 0 0 0