Pasta alla Vodka



With my next book: Chicken, Book one, at the printers and due to be released in October and my next two books at the editors. I started working on my next book, all about Pasta. Here is one of the recipes that will be in the book that is slated to come out in late 2022 - Enjoy


Pasta alla Vodka


Ingredients


1 pound rigatoni pasta

4 ounces diced pancetta

1 (28-ounce) can crushed tomatoes

¾ cup vodka

¾ cup heavy cream

½ cup Parmesan cheese, plus more for serving

1 medium yellow onion, minced

3 garlic cloves, minced

2 tablespoons olive oil

½ teaspoon red-pepper flakes

1 tablespoon roughly chopped fresh oregano

A Handful of Italian Parsley, chopped and stems removed

Freshly ground black pepper

Salt



Directions


Heat the oil in a deep 12-inch skillet over medium. Add the pancetta, and fry until crispy; saute for about 3 to 5 minutes. Add the onion, garlic, and red pepper flakes and cook, occasionally stirring, until the 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, season. Reduce heat to low, add the cream, and cook, stirring, until the sauce becomes an even pinkish-rust color, about 1 minute.


Cook pasta as directed on the package.


Stir in the cooked pasta, herbs, and cheese; toss to coat—season to taste with salt and pepper.


Place in a deep serving bowl and top with additional cheese.

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