Orecchiette With Tomato Cream
|Tomatoes with juice||1 Can (10 oz), drained|
|Frozen peas||1 Cup (16 tbs), thawed|
|Orecchiette pasta/Bow tie pasta||7 Ounce (1 Package)|
|Heavy cream/Whipping cream||1⁄2 Cup (8 tbs)|
|Loosely packed fresh basil||1⁄2 Cup (8 tbs), thinly sliced|
|Milk||1⁄2 Cup (8 tbs)|
|Crushed red pepper||1⁄4 Teaspoon|
|Tomato paste||4 Teaspoon|
In large saucepot, 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 1/2 teaspoon salt over medium low heat just to simmering.
Stir in peas and heat through.
Drain pasta; return to saucepot.
Add tomato cream sauce; toss well.
Sprinkle with basil to serve.