ready in: under 30 minutes
recipe id: 69984
cook method: stovetop
3 tablespoons 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 fresh cilantro
2 medium tomatoes, chopped
3 tablespoons minced parsley
4 ounces vodka
1 pound fresh spaghetti pasta
3 tablespoons dry vermouth
sliced black olives
2 tablespoons fresh lime juice
6 sprigs fresh cilantro
2 teaspoons tomato paste
crushed red pepper
1/2 teaspoon ground white pepper
Heat butter and oil over medium heat in large saucepan. Add shallots and garlic; and saute about 2 minutes. Add the jalapeno and saute 30 seconds.
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.
nutritionNutritional data has not been calculated yet.
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