Burnin’ Down The House

This recipe is from The Olive Garden - they consider it a side dish, but we made it as a meal with a salad and some garlic bread. It’s very good..very rich and filling.

Ingredients:
1 lb Gnocchi potato dumplings
2 Tbsp Extra virgin olive oil
6 clove(s) Fresh garlic
1/2 tsp red pepper flakes
1 cup Dry white drinking wine
1 cup Chicken broth
2 (14 1/2 oz.) cans Tomatoes
1/2 stick Sweet cream butter,cut into 1 inch cubes chilled
1/2 cup Freshly grated parmesan cheese
Freshly chopped basil (to taste)
Salt (to taste)
Freshly crushed black pepper (to taste)

Preparation:
SAUCE:
1.Place the olive oil, garlic and chili flakes in a cold pan.
2.On medium heat stir and cook the olive oil, garlic, chili flakes until garlic turns slight golden brown. To this mixture add the white wine and chicken broth simmer about 10 minutes. Reduce the wine and broth by half, add the tomatoes, and continue to simmer for 30 minutes.
3.Puree the sauce in blender with the butter and Parmesan cheese.
4.Season to taste with salt and pepper.
PASTA:
1.Prepare pasta (gnocchi)when sauce is complete.
2.Use a large pot to boil pasta. Cook the pasta in salted boiling water until they float. (Approx. 3 minutes)
3.Remove pasta from boiling water, drain and lightly mix with sauce
4.Place sauced pasta on serving plate, top with Parmesan and Basil.

You can also add vegetables of choice to sauce and/or sauteed chicken strips to sauce.

This makes about 2 servings

This entry was posted on Wednesday, March 24th, 2004 at 12:38 pm and is filed under Pasta. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.