Recipe Category: Italian
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Ingredients
- Serving Size : 8
- 3 tablespoon butter
- 1/4 teaspoon whole coriander – ground
- 1 tablespoon olive oil
- 1 teaspoon salt
- 2 shallots – minced
- 1 red bell pepper
- 4 cloves – garlic
- 1 1/2 cup heavy cream
- 1 jalapeno pepper – chopped*
- 1/3 cup finely chopped cilantro
- 2 medium tomatoes – chopped
- 3 tablespoon minced parsley
- 4 ounce vodka
- 1 pound fresh spaghetti
- 3 tablespoon dry vermouth
- sliced black olives
- 2 tablespoon fresh lime juice
- 6 sprigs fresh cilantro 2 teaspoon tomato paste
- crushed red pepper
- 1/2 teaspoon white pepper – ground but not seeded
Method
- Heat butter and oil over medium heat in large saucepan.
- Add shallots and garlic; and saute about 2 min Add the jalapeno and saute 30 sec.
- Add the tomatoes, Vodka, vermouth, lime juice, tomato paste, white pepper, ground coriander, and salt; raise the heat and reduce, stirring frequently for about 3 minutes.
- Add the pepper and continue to simmer for 2-3 minutes.
- Add the cream and reduce for about 10 minutes.
- When nearly to the desired consistency, add the fresh cilantro and parsley, followed by the parmesan and simmer maybe another minute.
- Keep mixture warm until served.
- Serve pasta and top generously with sauce, freshly grated parmesan, olives and a sprig of fresh cilantro.
- Crushed red pepper is optional.
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