Subj : E-Z PASTA - 08
To   : All
From : Dave Drum
Date : Sun Feb 05 2023 05:59:51

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
  
  Uncle Dirty Dave's Archives
 
MMMMM

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