Pasta and tomato sauce with vodka and cream from Italian Classics by Cook's Illustrated Magazine

  • heavy cream
  • any shape pasta
  • canned tomatoes
  • vodka
  • dried red pepper flakes

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • louie734 on March 04, 2021

    Made last night, adding some minced onion, sautéed with the garlic to soft, then a half-can tomato paste, sautéed till brick-red, then 28oz can diced tomatoes. Had half-and-half instead of heavy cream, and thought I'd need the whole cup, but added a generous 1/2 cup at first and liked it less pink. Not wanting to play with the blender, I cooked for a little longer and encouraged the tomatoes to break down with a potato masher, for a rough smoothness. Salad + bread, this is comforting with just enough richness to feel special.

  • louie734 on March 26, 2013

    Legendary in our house.

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