Ingredients
1 tbsp butter
1 tbsp olive oil
1 onion, chopped
28 oz can italian plum tomatoes
1 cup heavy cream
1/4 cup vodka
1/4 tsp dried crushed red pepper
1 lb penne pasta
1/4 cup parmesan, freshly grated
1 tbsp fresh chives, minced
Directions
Drain, seed and chop the tomatoes. Melt butter with oil in heavy
large saucepan over medium heat. Add onion and saute until
translucent, about 5 minutes. Add tomatoes and cook until almost no
liquid remains in pan, stirring frequently, about 25 minutes. Add
cream, vodka and red pepper and boil until thickened to sauce
consistency, about 25 minutes. Season to taste with salt and pepper.
(Sauce can be prepared 1 day ahead. Cover and refrigerate.) Cook
pasta in large pot of boiling salted water until just tender but
still firm to bite, stirring occasionally. Drain well. Transfer to a
large bowl. Bring sauce to a simmer. Pour over pasta and toss well.
Sprinkle with Parmesan and chives and serve.
From the MM database of Judi M. Phelps. jphelps@shell.portal.com,
juphelps@delphi.com, or jphelps@best.com
Servings: 4 servings
Penne With Vodka & Tomato Cream Sauce Recipe brought to you by Recipe Ideas
Categories: Sauce; Tomato
The History of Recipes
We are able to track the history of `recipes` back into distant history, in truth as far into history as the Egyptians, and potentially, even further back. Interesting though that maybe, these, early recipes were just very simple hieroglyphic recipes for preparing food.
As we move into The time of the romans around 25BC a Roman scholar, called Apicius, assembled some scrolls which described recipes cooked by wealthy roman citizens. In his scrolls, Apicius tells us how the roman meals were split into hors d`oeuvre, main meal and dessert, something that is very familiar to us today. Additionally, he tells us how the cooks of his times made use of a wide range of spices and herbs, including many that are still in use today for example basil, fennel and dill. During the next few centuries, the wealthy families of Europe tried to offer the best banquets, and because of this the best chefs and their collection of recipes were much in demand. Even so, it wasn`t until the 19th century that haute cuisine and recipe publications rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to assembling, testing, and recording recipes of the day. By the advent of the 20th century, recipe publications are starting to become popular due to higher levels of literacy, people having increased spare time and having more disposable income. |
We hope you enjoy this Penne With Vodka & Tomato Cream Sauce recipe.
