Penne Rigate Alla Vodka

Penne Rigate Alla Vodka

Recipe from: recipecottage.com
Serving Size : 4 Preparation Time :
Categories : Pasta

1 Fifth Vodka
4 teaspoons Crushed Red Pepper Flakes
2 tablespoons Olive Oil
3 medium Tomatoes; peel, seed -- chop

1 teaspoon Salt
1 tablespoon Italian Parsley -- chopped
12 ounces Penne; cook al dente -- drain
4 tablespoons Butter
3 tablespoons Heavy Cream
3 tablespoons Asiago or Parmesan

Note: this dish must be begun 10 days before you cook it! Add the red pepper to
the vodka, cap it, shake well, and refrigerate for 10 days. Remove vodka from
refrigerator 3 hours before using. When you are ready
to prepare the dish, proceed below. In saucepan, over medium heat, heat the oil
and stir in the tomatoes, salt, and parsley. Cook, stirring occasionally, for 10
minutes, or until the tomatoes are soft and satiny
and most of the liquid has evaporated. Remove from heat. Taste for seasoning.
Place the hot pasta in a deep saucepan. Set over medium heat for 1 minute,
allowing any moisture to evaporate, stirring carefully so the pasta doesn't
break up. Shake the vodka bottle well, measure out 4 ounces, and pour over the
pasta. Stir well. Strike a match and, standing back a bit,
ignite the vodka-doused pasta. When it flames, stir well again. When the flame
subsides, stir in the butter,in small pieces, and the cream, blending well.
Add the tomato sauce, sprinkle on the cheese, and toss. (A fifth of vodka is of
course more than you will need; but you will end up using it again after you
taste this...)

Source:

rec.food.cooking, rec.food.recipes