Title: Pepper Vodka Pasta Sauce
Categories: Beverages, Alcohol, Pasta, Sauces, Vegetarian
Yield: 1 Servings


Ingredients: 1 tablespoon dry hot chiles, crushed 1 fifth Vodka Directions:
Put the chiles in the vodka. Let it set for at least a week, then strain
off. Put the bottle in the freezer. Because of the alchohol, it won't
freeze, but it will get almost syrup-like. It is great in bloody marys,and
in the folllowing pasta recipe, too.

Pasta and Vodka 1 1/2 lbs your choice of pasta 7 tbs butter 1 tsp hot red
pepper flakes 1 cup pepper vodka 1 cup fresh peeled tomatoes (cut up fine)
1 cup heavy cream 1 tsp salt 1 cup fresh grated parmesan cheese.
Cook the pasta al dente. While it's cooking, melt the butter, add pepper
and vodka, tomatoes and cream. Simmer five minutes or so. Add salt. Drain
pasta, put it in the pan with the sauce, stir the parmesian in, mix
thoroughly (over low heat) and serve.
YUMMIngredients:

~End Recipe Export- þ SLMR 2.0 þ ~-- WM v3.10/92-0268 * Origin: Glen Burnie
Windows BBS, Md. (410)969-1914 (1:261/1165)
======================================================= ===================
BBS: DomTech OS/2 Date: 11-23-93 (16:11) Number: 223 From: EARL SHELSBY
Refer#: NONE To: JOHN JANSSEN Recvd: NO Subj: Marinara Sauce(Spaghetti
Conf: (6) Cooking

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini