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Ingredientes
- 1 x Fifth Vodka
- 4 tsp Crushed Red Pepper Flakes
- 2 Tbsp. Extra virgin olive oil
- 3 med Tomatoes, peel, seed, chop
- 1 tsp Salt
Direcciones
- 1 Tbsp. Italian Parsley - minced 12 ounces Penne; cook al dente - drain4 Tbsp. Butter3 Tbsp. Heavy Cream 3 Tbsp. Asiago or possibly Parmesan
- Note: this dish must be begun 10 days before you cook it! Add in the red pepper to the vodka, cap it, shake well, and chill for 10 days.
- Remove vodka from refrigerator 3 hrs 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 min, or possibly till the tomatoes are soft and satiny and most of the liquid has evaporated. Remove from heat.
- Taste for seasoning.
- Place the warm 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 vodka-doused pasta. When it flames, stir well again. When the flame subsides, stir in the butter,in small pcs, and the cream, blending well.
- Add in 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...)
- Denton Scott
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 94g | |
| Recipe makes 4 servings | |
| Calories 76 | |
| Calories from Fat 61 | 80% |
| Total Fat 6.93g | 9% |
| Saturated Fat 0.96g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 586mg | 24% |
| Potassium 205mg | 6% |
| Total Carbs 3.44g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 2.31g | 2% |
| Protein 0.76g | 1% |
