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

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