Pasta with Fresh Tomatoes

From Harriett McCord, Tucson, AZ, July, 2003
  1 tablespoon vegetable oil
  1 small onion, diced (approximately ½ cup)
  1 large clove garlic, crushed
  3 large tomatoes, blanched & peeled, coarsely
     chopped (approximately 3 cups)
 ¼ teaspoon crushed red pepper flakes
 ¼ teaspoon dried basil leaves		 ½ cup heavy cream
¼ cup chopped fresh parsley
¼ cup grated parmesan cheese
 3 tablespoons vodka, optional
1 (16-ounce) package fettuccine, cooked as directed on
    package and drained

In 3 quart sauce pan heat oil over medium high heat.  Add onion and garlic.  Cook, stirring occasionally 3 to 5 minutes until onion is translucent.  Add tomatoes, red pepper and basil; bring to a boil over high heat.  Reduce heat to low, cover and simmer 5 minutes to blend flavors.

Stir in heavy cream, parsley, 3 tablespoons grated cheese and vodka.  Cook until heated through.  Keep warm.

Place fettuccine on platter and top with sauce and remaining cheese.
 

Thank you for visiting 
www.thatrecipe.com

Back to Recipes
Back to Home Page

© 2006
Carleta S. Vineys