Tonight's Dinner - Italian

Photo of us taken in Florence, Italy

In the interests of reducing some of the meat in my freezer I will make veal scallopini with pasta a la vodka.
Found an interesting recipe over at http://www.cooks.com/rec/view/0,1727,155186-254207,00.html
that I am posting here.
FAVORITE VEAL SCALLOPINI




2 green peppers, cut into lg. pieces

5 tbsp. olive oil

8 med. mushrooms, cut into thirds (optional)

1 clove garlic, minced finely

1 c. flour

1/2 c. Parmesan cheese, grated

Lots of pepper

1 tsp. parsley flakes

1 lb. veal, thinly sliced for scallopini

1/2 to 3/4 c. sauterne

1 (16 oz.) pkg. fettuccine (or your favorite pasta)



Saute green peppers in 2 of the 5 tablespoons of olive oil; add mushrooms. Continue to saute until mushrooms are lightly browned. Set aside. Brown garlic in the remaining 3 tablespoons of olive oil in a large skillet. Remove any large pieces of garlic. Combine flour, Parmesan cheese, salt, and pepper. Roll veal in flour mixture. You may want to sprinkle a little wine on the veal to make the flour mixture cling to the meat better. Brown both sides of the veal in the hot garlic oil, add green peppers and mushrooms. Add the wine and simmer for 20 minutes. Cook the pasta according to package directions. Serve veal over the pasta.


I will serve the veal beside the pasta - in my case it will be spagetti. Here is the recipe for the sauce which I've made several times.
Ingredients

1 (16 ounce) package dry penne pasta

3 cloves garlic, minced

1 (28 ounce) can crushed tomatoes

2 tablespoons vodka

2/3 cup heavy cream

crushed red pepper to taste

Directions

1.Bring a large pot of lightly salted water to a boil. Add penne pasta and cook for 8 to 10 minutes or until al dente; drain.

2.In a skillet, saute garlic in a little olive oil. Pour in tomatoes and cook for about 20 minutes. Stir in the vodka. Add cream and red pepper flakes. Cook for another 10 minutes. Serve over the cooked penne.