[CH] Fwd: Vodka Sauce(s)
Alex Silbajoris (asilbajo@hotmail.com)
Wed, 06 Nov 2002 19:48:37 +0000
Forwarded by permission - the original post had more recipes
>From: Rosenthal Richard J CRPH <RosenthalRJ@nswccd.navy.mil>
>To: "'Outdoor_Cooking@topica.com'"
>
>PENNE ALLA VODKA
>
>This is more an American-Italian recipe than an Italian-American one. I
>found myself making this
>innovative dish, which always charmed our customers, quite a bit in the
>early 1970s.
>
>As simple a dish as this is, I have had requests for it in all my
>restaurants as far back as I can
>remember: I like the sauce a little feisty, so I'm generous with the
>crushed red pepper. You can add as
>much - or as little - as you like.
>
>Often, restaurant chefs finish this dish by swirling butter into the sauce
>at the end. You can do the
>same, or use olive oil to finish the sauce. I prefer olive oil, but I
>probably don't have to tell you that by
>now.
>
>Salt
>One 35-ounce can Italian plum tomatoes (preferably San Marzano) with their
>liquid
>1 pound penne
>1/4 cup extra-virgin olive oil
>10 cloves garlic, peeled
>Crushed hot red pepper
>1/4 cup vodka
>1/2 cup heavy cream
>2 tablespoons unsalted butter or olive oil for finishing the sauce, if you
>like
>2 to 3 tablespoons chopped fresh Italian parsley
>3/4 cup freshly grated Parmigiano-Reggiano, plus more for passing if you
>like
>
>Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
>
>Pour the tomatoes and their liquid into the work bowl of a food processor.
>Using quick on/off pulses, process the tomatoes
>just until they are finely chopped. (Longer processing will aerate the
>tomatoes, turning them pink.)
>
>Stir the penne into the boiling water. Bring the water back to a boil,
>stirring frequently. Cook the pasta, semi-covered, stirring
>occasionally, until done, 8 to 10 minutes.
>
>Meanwhile, heat the olive oil in a large skillet over medium heat. Whack
>the garlic cloves with the side of a knife and add them
>to the hot oil. Cook, shaking the skillet, until the garlic is lightly
>browned, about 3 minutes. Lower the work bowl with the
>tomatoes close to the skillet and carefully - they will splatter - slide
>the tomatoes into the pan. Bring to a boil, season lightly
>with salt and generously with crushed red pepper, and boil 2 minutes. Pour
>in the vodka, lower the heat so the sauce is at a
>lively simmer, and simmer until the pasta is ready.
>
>Just before the pasta is done, fish the garlic cloves out of the sauce and
>pour in the cream. Add the 2 tablespoons butter or oil,
>if using, and swirl the skillet to incorporate into the sauce. If the
>skillet is large enough to accommodate the sauce and pasta,
>fish the pasta out of the boiling water with a large wire skimmer and drop
>it directly into the sauce in the skillet. If not, drain the
>pasta, return it to the pot, and pour in the sauce. Bring the sauce and
>pasta to a boil, stirring to coat the pasta with sauce.
>Check the seasoning, adding salt and red pepper if necessary. Sprinkle the
>parsley over the pasta and boil until the sauce is
>reduced enough to cling to the pasta.
>
>Remove the pot from the heat, sprinkle 3/4 cup of the cheese over the
>pasta, and toss to mix. Serve immediately, passing
>additional cheese if you like.
>
>Makes 6 servings. / Lidia's Italian-American Kitchen
>Lidia Matticchio Bastianich
>Knopf
> Kicked Up Pasta Rags with Vodka Sauce - Recipe courtesy Emeril
>Lagasse, 2001
>
> 1/4 pound bacon, cut into 1/2-inch pieces
> 2 cups finely chopped yellow onions
> 1/2 teaspoon crushed red pepper
> 2 tablespoons minced garlic
> 1 (14-ounce) can crushed tomatoes
> 1/2 cup fresh or frozen green peas
> 1 cup vodka
> 1 cup heavy cream
> 1/3 cup chopped basil
> 4 sheets fresh pasta, (about 1 pound) torn into rags about 3-inches by
>1-inch each
> Grated Parmesan, for serving (optional)
>
> Bring a large pot of salted water to a boil.
>
> In a skillet, cook the bacon over medium-high heat until the fat is
>rendered and just beginning to brown, about 4 minutes. Add
> the onions and crushed red pepper and saute until soft and slightly
>caramelized, about 6 minutes. Add the garlic and cook
> for 1 minute. Add the tomatoes and stir well to combine. Cook for 2
>minutes, stirring. Add the vodka and cook until slightly
> reduced, 3 to 4 minutes. Add the peas and cream, and cook, until
>thickened, about 2 minutes. Remove from the heat and
> stir in the basil.
>
> Cook the pasta in the boiling water until just al dente, about 2
>minutes. Drain in a colander. Add to the pasta sauce, and
> toss to combine. Serve immediately with grated Parmesan, if desired.
>
> Yield: 4 servings / Prep Time: 15 minutes / Cook Time: 20 minutes /
>Episode #: EE2B16
>=========================================================
>Tomato Vodka Sauce
>
>2 Tbsp. butter
>2 green onions -- (white only)
>1/3 C.vodka
>3/4 Lb. ripe tomatoes, seeded & chopped
>2C.whipping cream
>2 Tsp.pink peppercorns -- crushed
>Salt & pepper
>
>Melt butter. Add green onions and saute 1 minute. Add vodka and boil
>until evaporated.
>Add tomatoes and cream. Simmer until thickened. Add salt and pepper.
>Yield: 2 cups.
>_________________________________________________________
>------------------------------------------------------------------------------------------------
>PASTA WITH VODKA SAUCE - Printed from COOKS.COM
>1 lb. penne or cappellini
>5 tbsp. unsalted butter
>2/3 c. vodka
>1/4 tsp. hot red pepper flakes
>1 can (16 oz.) Italian plum tomatoes, drained, seeded & pureed
>3/4 c. heavy cream
>1/2 tsp. salt
>3/4 c. freshly grated Parmesan cheese
>
>In a large pot of boiling water, cook pasta until al dente. Meanwhile melt
>butter over moderate heat.
>Add vodka and hot pepper and simmer for 2 minutes. Add pureed tomatoes and
>cream and simmer
>for 5 minutes longer. Season with salt. Drain your cooked pasta well and
>pour into a skillet with the
>hot sauce. Reduce heat to low, add the cheese and mix thoroughly. Pour into
>a heated bowl and serve at once.
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