• E-Z PASTA - 08

    From Dave Drum@1:18/200 to All on Sat Feb 4 13:45:01 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Pasta Alla Vodka
    Categories: Pasta, Vegetables, Chiies, Cheese, Herbs
    Yield: 5 servings

    Salt
    1 lb Rigatoni or penne pasta
    2 tb Olive oil
    4 oz Diced pancetta; opt
    1 md Yellow onionl fine chopped
    2 cl Garlic; fine chopped
    182 ts Red-pepper flakes
    3/4 c Vodka
    28 oz Can crushed tomatoes
    Fresh ground black pepper
    3/4 c Heavy cream
    1/4 c Grated Grana Padano or
    - Parmesan cheese; more to
    - serve
    1 tb Rough chopped fresh oregano
    2 tb Rough chopped Italian
    - parsley

    Bring a large pot of salted water to a boil (2 heaping
    tablespoons kosher salt to about 7 quarts water). Add

    the pasta and cook according to package instructions
    until al dente.

    MEANWHILE, PREPARE THE SAUCE: Heat the oil in a deep 12"
    skillet or pot over medium. Add the pancetta, if using,
    and fry until crispy, stirring occasionally, 3 to 5
    minutes. Add the onion, garlic and red-pepper flakes and
    cook, stirring occasionally, until onion is translucent,
    about 3 minutes. Turn the heat to medium-low, add the
    vodka and cook until reduced by half, 2 to 3 minutes.

    Stir in the tomatoes and then fill the can halfway with
    water and swish it around to loosen up any leftover
    tomatoes; add a quarter to half of the water to the pan.
    Simmer until the sauce begins to thicken, about 10
    minutes, and season with salt and pepper. If you prefer
    your sauce a little looser, go ahead and add the
    remaining water and simmer 2 to 3 minutes more. Reduce
    heat to low, add the cream and cook, stirring, until the
    sauce becomes an even pinkish-rust color, about 1
    minute.

    Stir in the cooked pasta and 1/4 cup cheese; toss to
    coat. Season to taste with salt and pepper. Divide among
    bowls, top with additional cheese, if desired, and
    sprinkle with the oregano and parsley.

    By: Colu Henry

    Yield: 4 to 6 servings

    RECIPE FROM: https://cooking.nytimes.com

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