Spaghettini Alla Carrettiera
Yield
4 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | teaspoons |
red hot chili pepper, dried
ground |
|
| 1 | pound |
tomatoes
fresh, cut up |
|
| 3 | cloves |
garlic
|
|
| 2 | tablespoons |
olive oil
|
|
| ¾ | cup |
heavy whipping cream
|
|
| 2 | tablespoons |
vodka
|
|
| 10 | each |
italian parsley
sprigs, coarsely chopped |
*
|
| 1 | pound |
spaghettini
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2E+1 | ml |
red hot chili pepper, dried
ground |
|
| 453.6 | g |
tomatoes
fresh, cut up |
|
| 3 | cloves |
garlic
|
|
| 3E+1 | ml |
olive oil
|
|
| 177 | ml |
heavy whipping cream
|
|
| 3E+1 | ml |
vodka
|
|
| 1E+1 | each |
italian parsley
sprigs, coarsely chopped |
*
|
| 453.6 | g |
spaghettini
|
* |
Directions
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.
