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Orecchiette With Tomato Cream

Western.Chefs's picture
Ingredients
  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
  Vodka 3 Tablespoon
  Tomato paste 4 Teaspoon
  Salt To Taste
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Ingredient: 
Pasta
Interest: 
Everyday

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