Easy and delicious,
An authentic italian recipe created in 1931
An authentic italian recipe created in 1931
Ingredients for 4:
300 gr macaroni
1/2 red pepper, chopped
1 chili, chopped
2 tbs. tomato concentrate
100 ml double cream
1 small glass of Vodka
Salt, pepper,
Grated Parmesan, to taste
1/2 red pepper, chopped
1 chili, chopped
2 tbs. tomato concentrate
100 ml double cream
1 small glass of Vodka
Salt, pepper,
Grated Parmesan, to taste
Cook the macaroni for lo 6-7 until just cooked. Drain and reserve along with a little of the cooking liqueur.
Fry the pepper for a few minutes until soft. Add the Chili, vodka, tomato concentrate. When it starts to bubble add the pasta; stir until heated through. If the sauce is too thick, add a little of the cooking liqueur until it is the consistency of single cream.
Serve in hot plates with grated parmesan and a green salad.
Fry the pepper for a few minutes until soft. Add the Chili, vodka, tomato concentrate. When it starts to bubble add the pasta; stir until heated through. If the sauce is too thick, add a little of the cooking liqueur until it is the consistency of single cream.
Serve in hot plates with grated parmesan and a green salad.
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