Tuesday, January 21, 2014


300 grams fresh tomatoes
75 ml double cream
50 ml Vodka
50 grams butter
1 onion
3 garlic cloves
½ teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon crushed red pepper flakes
100 grams dry conchiglie (or conchigliette) pasta
50 grams Parmesan

Melt the butter in a large skillet, over medium high heat. Add the chopped onion and minced (or crushed) garlic. Stir well and allow it to cook for 2-3 minutes, then carefully pour in vodka. Again stir well and cook for an additional 5 minutes. Reduce the heat to low, add in peeled and diced tomatoes and cook for about 5 minutes, to thicken it up. Add the double cream, stir it in, season the sauce and allow it to simmer for a few minutes, to thicken up. Cook the pasta according to package directions, but do not overcook it, leave it al dente. Drain it well, add it to the sauce and toss to combine. Taste and adjust for seasoning, stir in the grated Parmesan and serve immediately. Yields 2 servings.

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