*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Pasta                            Main Dish
                 Italian                          Vegetarian
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4   c            Extra-virgin olive oil
    4                    Plump fresh garlic cloves
      1/2   ts           Crushed red peppers
                         -(hot red pepper flakes),
                         -or to taste
                         Sea salt
   28       oz           Can peeled Italian plum
                         -tomatoes in juice or
                         -one 28-ounce can crushed
                         -tomatoes in pure‚
    1       lb           Dried Italian tubular pasta,
                         -such as penne
    2       tb           Vodka
    1       c            Heavy (whipping) cream
      1/4   c            Fresh flat-leaf parsley
                         -leaves, snipped with
     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
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