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Recipe Category: Italian
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Ingredients
- Serving Size : 6
- 4 teaspoon ground red chile
- 1 pound fresh tomatoes – cut up
- 30 milliliter garlic
- 2 tablespoon olive oil
- 3/4 cup heavy cream
- 2 tablespoon vodka
- 10 sprigs italian parsley coarsely chopped
- 1 pound spaghettini
Method
- Combine the chile, tomatoes, garlic and olive oil.
- Simmer the sauce for 30 minutes and run through a food mill to remove seeds and skins.
- Add the cream and vodka and simmer until the sauce is reduced.
- Cook the spaghettini in 4 quarts of boiling salted water until tender but still firm (al dente), being very careful not to overcook this thin spaghetti.
- Drain.
- Mix the sauce with the spaghettini, top with the parsley and serve.
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