Jane's Favorite Tested Recipes
12/16/2009
Last Update
topics & recipes on just this site using Google
 | |
| |
|
Chicken |
|
Soup, Salad & Breads |
| |
| |
| |
|
Miscellaneous Sandwiches & Appetizers |
|
Low Carbohydrate Recipes |
|
Jane's Favorite Tested Recipes
You are welcome to pass along a link to this site for your friends and family at:
www.braceface.com/tobejane
Jane Echols
Ft. Myers, Florida
Printing instructions:
Highlight 'just' the recipe, then go up to 'file' and select 'print'.
Only the recipe and not this index banner will print.
Penne A’La Vodka
|
8 ounces penne pasta |
|
8 ounces sliced fresh mushrooms |
|
2 tablespoons butter |
|
Vodka Sauce (recipe to follow) |
|
1 ¼ cup whipping cream, divided |
|
Romano cheese, grated |
Cook penne al dente. Sauté mushrooms in butter. When browned, add to vodka sauce along with remaining ¼ cup whipping cream.
Turn cooked penne into pan and toss well to coat. Put into serving dish and top with freshly grated cheese and freshly chopped parsley.
Vodka Sauce
|
4 cups diced canned tomatoes, drained* |
|
1 small onion, diced |
|
1 tablespoon butter |
|
1 teaspoon olive oil |
|
½ cup vodka |
|
Crushed red pepper to taste |
|
Salt and pepper to taste |
|
½ bunch fresh parsley, finely chopped |
|
1 cup whipping cream |
Drain tomatoes well to remove as much juice as possible. Sauté onion in butter and olive oil until translucent. Add drained tomatoes and mix to combine. Simmer 30 minutes, stirring often to prevent burning.
Add vodka, red pepper flakes, parsley, salt, pepper, and 1 cup whipping cream. Continue to simmer gently for 15 minutes.
NOTE: I got this recipe from my godchild who lives on Coronado Island across from San Diego. It is from the Rhinoceros Café there on Coronado and was published in the newspaper.
*I used a 28-ounce and a 14-ounce can of diced tomatoes. After they were thoroughly drained, they only measured about 3 ½ cups. I stirred the tomatoes and onions frequently and put the lid off and on as I thought fit. You can make it as hot as you like by adjusting the amount of red pepper. I served it with bruschetta (recipe in this section) and a garden salad with a balsamic and olive oil vinaigrette.