By The Love Chef
8 ounces whole wheat penne pasta
3 tablespoons Colavita Extra Virgin Olive Oil
¼ onion, finely chopped
One 14.5 ounce can diced tomatoes, undrained
½ cup vodka (80 proof)
¾ cup heavy cream
½ cup Parmesan cheese, finely grated
1/8 teaspoon white pepper
¼ cup sliced fresh basil
1 cup fresh or frozen peas*
Sea salt, if needed
Serves 4 as an appetizer.
Cook pasta as usual (al dente).
In a large saucepan, heat the Colavita Extra Virgin Olive Oil, add onions; after a few minutes add tomatoes and sauté briefly; then add vodka and continue stirring for about 2 minutes, add cream and slowly blend in cheese. Add peas and simmer until thickened. Stir in basil. Pour sauce on pasta and serve.
*Optional: fresh asparagus cut into 2 inch pieces.
Copyright © 2001 - 2005 | The Love Chef ® | All Rights Reserved email: lovechef@thelovechef.com
Page last updated: Thursday, January 10, 2002 02:18 PM ET
8 ounces whole wheat penne pasta
3 tablespoons Colavita Extra Virgin Olive Oil
¼ onion, finely chopped
One 14.5 ounce can diced tomatoes, undrained
½ cup vodka (80 proof)
¾ cup heavy cream
½ cup Parmesan cheese, finely grated
1/8 teaspoon white pepper
¼ cup sliced fresh basil
1 cup fresh or frozen peas*
Sea salt, if needed
Serves 4 as an appetizer.
Cook pasta as usual (al dente).
In a large saucepan, heat the Colavita Extra Virgin Olive Oil, add onions; after a few minutes add tomatoes and sauté briefly; then add vodka and continue stirring for about 2 minutes, add cream and slowly blend in cheese. Add peas and simmer until thickened. Stir in basil. Pour sauce on pasta and serve.
*Optional: fresh asparagus cut into 2 inch pieces.
Copyright © 2001 - 2005 | The Love Chef ® | All Rights Reserved email: lovechef@thelovechef.com
Page last updated: Thursday, January 10, 2002 02:18 PM ET
