- 1/2 lb uncooked linguine
- 2 plum tomatoes, diced
- 1 tbsp olive oil
- 1 shallot, minced
- 1/2 cup dry vermouth
- 1/2 cup heavy cream
- salt and cracked pepper
- parmesan
- Cook the pasta in boiling salted water.
- Heat the olive oil in a large non-stick skillet and saute the shallot until tender. Add the tomatoes and saute for 2 minutes.
- Add the vermouth and boil until reduced by half. Stir in the cream and cook until slightly reduced.
- Season with cracked pepper and salt.
- Stir in the drained pasta and sprinkle with parmesan. Serve.