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Pasta and Rice


Orecchiette with Tomato Cream

 

4 Servings


  • 1 pound uncooked orecchiette pasta
  • 1 14.5-ounce can whole peeled tomatoes, 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.

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