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. _________________________________________________________________ Tired of spam? 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