[Update my dinner status], I'm making this tonight.
2 chefs marked this as Favorite
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Saute onion in olive oil until translucent. Add garlic and saute another 30 sec. Add tomatoes and cook about 1/2. Add cream, stirring quickly, parmesan, vodka and bring to a boil. Season to taste with salt and pepper. (Sauce can be prepared 1 day ahead. Cover and refrigerate.) Serve over cooked pasta. Can garnish with chopped basil, parsley or chives. Sprinkle w/parmesan cheese and red pepper if desired. From: Connie Rizzo (NOTE: this is what I came up with from Donna Harts suggestions. Donna also suggested using Pepper Vodka if you like a zip in your sauce.) Posted to JEWISH-FOOD digest by Nancy Berry on Dec 03, 1998, converted by MM_Buster v2.0l.
Cuisine: Uncategorized
Main Ingredient: Pasta
Tags:
Pasta,
Connola,
Parmes,
Cream,
Basil,
Garlic,
Olive oil,
Cheese,
Onion,
Parmesan,
Parsley,
Tomato
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