1. In non-stick 12-inch skillet, heat oil over medium heat. 2. Add onion and cook until tender, about 5 minutes. 3. Add garlic and crushed red pepper; cook until garlic is golden, about 30 seconds longer. 4. Stir in tomatoes with their puree, vodka if using, and salt; heat to boiling over high heat. 5. Reduce heat and simmer until sauce has thickened, 15 to 20 minutes. 6. Stir in cram and peas; heat to boiling. 7. Meanwhile, in large sauce pot, cook pasta as label directs. 8. Drain. 9. In warm serving bowl, toss pasta with sauce and sprinkle with basil. ---------------------------------------------------------------------------
Nutrition
Ingredients
