Recipe - Pink Vodka Cream Sauce

2/3 cup Vodka
1 pn Crushed red pepper
6 tablespoon Butter
Three fourths cup Pear tomatoes, pureed (also
called Roma or Italian
tomatoes)
Three fourths cup Heavy or whipping cream
One half cup Grated parmesan cheese

recipes are from _The Encyclopedia of Sauces for Your Pasta_ by Charles A.
Bellissino, c. 1994. I've tried a few of his recipes and they're not too
badthe big problem with the book is that IT'S ALL IN CAPITALS and to a
net geek like me I "hear" the recipe at very high volume.

1. Stir the red pepper into the vodka and let it sit while you put the
pasta on to boil.

2. Melt the butter, add the vodka, and bring to a boil.

3. Add tomatoes and cream, return to a boil. Reduce heat and allow to
simmer for five minutes.

4. Toss cooked pasta with cheese, serve with sauce.

Suggested types are tube types, although it sounds quite tasty for anything
Posted to JEWISHFOOD digest V97 #020

From: Pat Gold plgold@ix.netcom.com

Date: Thu, 12 Sep 1996 05:23:22 0700