Recipe - Penne Rigate Alla Vodka

GRIFFITH; (KJNC28A)
1 Fifth Vodka
4 teaspoon Crushed Red Pepper Flakes
2 tablespoon Olive Oil
3 md 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
vodkadoused 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...)

Recipe from THE NEW COMPLETE BOOK OF PASTA by Maria Luisa Scott and Jack
Denton Scott

Posted to JEWISHFOOD digest by Nancy Berry nlberry@prodigy.net on Dec
03, 1998, converted by MM_Buster v2.0l.