| 2 tbl margarine | | 3 x cloves garlic | | 1 tsp oregano | | 1 tsp thyme | | 1 tsp rosemary | | 1 sm onion, chopped | | 1 x 16 oz can Italian plum tomatoes, chopped save liquid | | 12 cup Absolut Peppar vodka | | 1/2 tsp cayenne pepper, (optional) or to taste | | 3/4 cup half and half | | 1 cup freshly ground black pepper | | 3/4 lb cooked fresh linguine or substitute 8 oz dried linguine,cooked |
| | In a large skillet , melt the margarine over medium heat. Saute the garlic , oregano , thyme , rosemary , and onion for about 5 minutes. Add the tomatoes and their liquid and simmer for about 10 minutes, stirring 3 to 4 times. Add the vodka and the cayenne (if using), and simmer for about 5 minutes. Add the half and half, and half the Parmesan cheese . Simmer for about 4 minutes or until the sauce thickens lightly. Add the linguine and stir until the sauce coats the pasta . Garnish with parsley and sprinkle the remaining Parmesan on top to taste. | | Heat Scale: Mild without the cayenne, medium with it. |
|
