MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Pasta Alla Vodka
Categories: Pasta, Vegetables, Chiies, Cheese, Herbs
Yield: 4-6 servings
Salt
1 lb Rigatoni or penne pasta
2 tb Olive oil
4 oz Diced pancetta (optional)
1 md Yellow onion; fine chopped
2 cl Garlic; fine chopped
1/2 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 Grana Padano or Parmesan
- cheese; grated,
- more to serve
1 tb Fresh oregano; rough chopped
2 tb Italian parsley;
- rough chopped
Bring a large pot of salted water to a boil (2 heaping tb kosher
salt to about 7 qt 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.
Recipe by Colu Henry
RECIPE FROM:
https://cooking.nytimes.com
Uncle Dirty Dave's Archives
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