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Pasta and Rice


Orecchiette with Tomato Cream


1 package (16 ounces) orecchiette or bow-tie pasta
1 can (14.5 ounces) tomatoes in juice, drained
½ cup heavy cream
½ cup milk
3 Tablespoons vodka
4 teaspoons tomato paste
⅛ teaspoon crushed red pepper flakes
½ teaspoon salt
1 cup frozen green peas, thawed
½ cup loosely packed fresh basil leaves, sliced

In large stockpot, prepare pasta in boiling salted water, as label directs.

Meanwhile, chop tomatoes. In 2-quart saucepan, heat tomatoes, cream, milk, vodka, tomato paste, crushed red pepper, and salt over medium-low heat just to simmering. Stir in peas and heat through.

Drain pasta; return to saucepot (stockpot). Add tomato cream sauce; toss well. Sprinkle with basil to serve.

Makes 4 servings.