Spaghetti and Meatballs
INGREDIENTS:
4 ts Ground red chile 2 tb Vodka
1 lb Fresh tomatoes, cut up 10 Sprigs Italian parsley,
3 cl Garlic Coarsely chopped
2 tb Olive oil 1 lb Spaghettini
3/4 c Heavy cream
4 ts Ground red chile 2 tb Vodka
1 lb Fresh tomatoes, cut up 10 Sprigs Italian parsley,
3 cl Garlic Coarsely chopped
2 tb Olive oil 1 lb Spaghettini
3/4 c Heavy cream
Combine the chile, tomatoes, garlic and olive oil. Simmer the sauce for 30 minutes and run through a food mill to remove seeds and skins.
Add the cream and vodka and simmer until the sauce is reduced.
Cook the spaghettini in 4 quarts of boiling salted water until tender but still firm (al dente), being very careful not to overcook this thin spaghetti. Drain.
Mix the sauce with the spaghettini, top with the parsley and serve.
Add the cream and vodka and simmer until the sauce is reduced.
Cook the spaghettini in 4 quarts of boiling salted water until tender but still firm (al dente), being very careful not to overcook this thin spaghetti. Drain.
Mix the sauce with the spaghettini, top with the parsley and serve.