Pepper Vodka Pasta Sauce
Yield
1 servingsPrep
20 minCook
30 minReady
50 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
hot chili peppers
dry, crushed |
|
| 1 | fifth |
vodka
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
hot chili peppers
dry, 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 1½ lbs your choice of pasta 7 tablespoon butter 1 teaspoon hot red pepper flakes 1 cup pepper vodka 1 cup fresh peeled tomatoes (cut up fine) 1 cup heavy cream 1 teaspoon 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.
