Recipe - Penne With Turkey And Brocolli

One fourth cup Extravirgin olive oil
4 Plump fresh garlic cloves
minced
One half teaspoon Crushed red peppers
(hot red pepper flakes),
or to taste
Sea salt
28 ounce Can peeled Italian plum
tomatoes in juice or
one 28ounce can crushed
tomatoes in pure=82
1 pound Dried Italian tubular pasta,
such as penne
2 tablespoon Vodka
1 cup Heavy (whipping) cream
One fourth cup Fresh flatleaf parsley
leaves, snipped with
scissors

In an unheated skillet large enough to hold the pasta later on, combine
oil, garlic, crushed red peppers and a pinch of salt, stirring to coat with
oil. Cook over moderate heat just until the garlic turns golden but not
brown, 2 to 3 minutes. If using whole canned tomatoes, place a food mill
over the skillet and pure'e tomatoes directly into it. Crushed tomatoes can
be added directly. Stir to blend, and simmer, uncovered, until sauce begins
to thicken, about 15 minutes. Taste for seasoning.

Meanwhile, in a large pot, bring 6 quarts of water to a rolling boil. Add
3 tablespoons salt and the penne, stirring to prevent sticking. Cook until
tender but firm to the bite. Drain thoroughly.

Add the drained pasta to the skillet with the tomato sauce. Toss. Add the
vodka, toss again, then add the cream and toss. Cover, reduce the heat to
low for 1 to 2 minutes to allow the pasta to absorb the sauce. Add the
parsley and toss again. Transfer to warmed shallow soup bowls and serve
immediately. (Traditionally, cheese is not served with this dish.)

Per serving: 537 calories, 12 gm protein, 64 gm carbohydrates, 25 gm fat,
11 gm saturated fat, 54 mg cholesterol, 237 mg sodium

Washington Post, 12/29/93

Posted By ehunt@bsc835.bsc.edu (Eric Hunt) On rec.food.recipes or
rec.food.cooking

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini