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Thread: Vodka Sauce

  1. #1
    [email protected] Guest

    Default Vodka Sauce

    Does any one have a good recipe for vodka sauce?
    MJ

  2. #2
    Chemo the Clown Guest

    Default Re: Vodka Sauce

    On Jul 20, 12:08*pm, "mjcicca...@gmail.com" <mjcicca...@gmail.com>
    wrote:
    > Does any one have a good *recipe for vodka sauce?
    > MJ


    I do.

  3. #3
    [email protected] Guest

    Default Re: Vodka Sauce

    On Jul 20, 3:31*pm, Chemo the Clown <an...@peak.org> wrote:
    > On Jul 20, 12:08*pm, "mjcicca...@gmail.com" <mjcicca...@gmail.com>
    > wrote:
    >
    > > Does any one have a good *recipe for vodka sauce?
    > > MJ

    >
    > I do.


    care to share

  4. #4
    Chemo the Clown Guest

    Default Re: Vodka Sauce

    On Jul 20, 12:44*pm, "mjcicca...@gmail.com" <mjcicca...@gmail.com>
    wrote:
    > On Jul 20, 3:31*pm, Chemo the Clown <an...@peak.org> wrote:
    >
    > > On Jul 20, 12:08*pm, "mjcicca...@gmail.com" <mjcicca...@gmail.com>
    > > wrote:

    >
    > > > Does any one have a good *recipe for vodka sauce?
    > > > MJ

    >
    > > I do.

    >
    > care to share


    Not really......................just kidding.

    This has always been good:
    * 1/4 cup unsalted butter
    * 1 cup (50 g) grated Parmigiano (buy a chunk and grate it fresh)
    * 3 tablespoons tomato paste, diluted with 1/4 cup hot water
    * 1 hot pepper
    * 1/4 cup or so (maybe a third of a cup) good vodka -- you want
    something that has a taste to it
    * 1 teaspoon brandy
    * 2/3 cup fresh cream
    * 1 pound rigatoni

    Preparation:
    Bring pasta water to a boil, lightly salt it, add the pasta, and give
    it a good stir.

    In the mean time, melt the butter in a large pot and stir in the
    tomato paste and the hot pepper. Let the mixture simmer over a low
    flame for a couple of minutes, then stir in the cream, and when the
    sauce comes back to a boil, the vodka and brandy. Fish out and discard
    the pepper, stir in the grated cheese, and continue stirring gently
    until the sauce is well amalgamated and creamy.

    By now the pasta should be about done -- you want it still somewhat al
    dente. Drain it, transfer the pasta into the sauce (this is why you
    need a large pot), and cook over a brisk flame, stirring
    energetically, for about a minute to help the pasta absorb the sauce.

    Serve at once, with a light red wine.

    Yield: 4 servings penne or pasta alla vodka.

  5. #5
    [email protected] Guest

    Default Re: Vodka Sauce

    On Jul 20, 3:49*pm, Chemo the Clown <an...@peak.org> wrote:
    > On Jul 20, 12:44*pm, "mjcicca...@gmail.com" <mjcicca...@gmail.com>
    > wrote:
    >
    > > On Jul 20, 3:31*pm, Chemo the Clown <an...@peak.org> wrote:

    >
    > > > On Jul 20, 12:08*pm, "mjcicca...@gmail.com" <mjcicca...@gmail.com>
    > > > wrote:

    >
    > > > > Does any one have a good *recipe for vodka sauce?
    > > > > MJ

    >
    > > > I do.

    >
    > > care to share

    >
    > Not really......................just kidding.
    >
    > This has always been good:
    > * * * 1/4 cup unsalted butter
    > * * * 1 cup (50 g) grated Parmigiano (buy a chunk and grate it fresh)
    > * * * 3 tablespoons tomato paste, diluted with 1/4 cup hot water
    > * * * 1 hot pepper
    > * * * 1/4 cup or so (maybe a third of a cup) good vodka -- you want
    > something that has a taste to it
    > * * * 1 teaspoon brandy
    > * * * 2/3 cup fresh cream
    > * * * 1 pound rigatoni
    >
    > Preparation:
    > Bring pasta water to a boil, lightly salt it, add the pasta, and give
    > it a good stir.
    >
    > In the mean time, melt the butter in a large pot and stir in the
    > tomato paste and the hot pepper. Let the mixture simmer over a low
    > flame for a couple of minutes, then stir in the cream, and when the
    > sauce comes back to a boil, the vodka and brandy. Fish out and discard
    > the pepper, stir in the grated cheese, and continue stirring gently
    > until the sauce is well amalgamated and creamy.
    >
    > By now the pasta should be about done -- you want it still somewhat al
    > dente. Drain it, transfer the pasta into the sauce (this is why you
    > need a large pot), and cook over a brisk flame, stirring
    > energetically, for about a minute to help the pasta absorb the sauce.
    >
    > Serve at once, with a light red wine.
    >
    > Yield: 4 servings penne or pasta alla vodka.


    Do you use whipping cream?

  6. #6
    Chemo the Clown Guest

    Default Re: Vodka Sauce

    On Jul 20, 12:52*pm, "mjcicca...@gmail.com" <mjcicca...@gmail.com>
    wrote:
    > On Jul 20, 3:49*pm, Chemo the Clown <an...@peak.org> wrote:
    >
    >
    >
    > > On Jul 20, 12:44*pm, "mjcicca...@gmail.com" <mjcicca...@gmail.com>
    > > wrote:

    >
    > > > On Jul 20, 3:31*pm, Chemo the Clown <an...@peak.org> wrote:

    >
    > > > > On Jul 20, 12:08*pm, "mjcicca...@gmail.com" <mjcicca...@gmail.com>
    > > > > wrote:

    >
    > > > > > Does any one have a good *recipe for vodka sauce?
    > > > > > MJ

    >
    > > > > I do.

    >
    > > > care to share

    >
    > > Not really......................just kidding.

    >
    > > This has always been good:
    > > * * * 1/4 cup unsalted butter
    > > * * * 1 cup (50 g) grated Parmigiano (buy a chunk and grate it fresh)
    > > * * * 3 tablespoons tomato paste, diluted with 1/4 cup hot water
    > > * * * 1 hot pepper
    > > * * * 1/4 cup or so (maybe a third of a cup) good vodka -- you want
    > > something that has a taste to it
    > > * * * 1 teaspoon brandy
    > > * * * 2/3 cup fresh cream
    > > * * * 1 pound rigatoni

    >
    > > Preparation:
    > > Bring pasta water to a boil, lightly salt it, add the pasta, and give
    > > it a good stir.

    >
    > > In the mean time, melt the butter in a large pot and stir in the
    > > tomato paste and the hot pepper. Let the mixture simmer over a low
    > > flame for a couple of minutes, then stir in the cream, and when the
    > > sauce comes back to a boil, the vodka and brandy. Fish out and discard
    > > the pepper, stir in the grated cheese, and continue stirring gently
    > > until the sauce is well amalgamated and creamy.

    >
    > > By now the pasta should be about done -- you want it still somewhat al
    > > dente. Drain it, transfer the pasta into the sauce (this is why you
    > > need a large pot), and cook over a brisk flame, stirring
    > > energetically, for about a minute to help the pasta absorb the sauce.

    >
    > > Serve at once, with a light red wine.

    >
    > > Yield: 4 servings penne or pasta alla vodka.

    >
    > Do you use whipping cream?


    That's what we've always used.

  7. #7
    [email protected] Guest

    Default Re: Vodka Sauce

    On Jul 20, 4:05*pm, Chemo the Clown <an...@peak.org> wrote:
    > On Jul 20, 12:52*pm, "mjcicca...@gmail.com" <mjcicca...@gmail.com>
    > wrote:
    >
    >
    >
    > > On Jul 20, 3:49*pm, Chemo the Clown <an...@peak.org> wrote:

    >
    > > > On Jul 20, 12:44*pm, "mjcicca...@gmail.com" <mjcicca...@gmail.com>
    > > > wrote:

    >
    > > > > On Jul 20, 3:31*pm, Chemo the Clown <an...@peak.org> wrote:

    >
    > > > > > On Jul 20, 12:08*pm, "mjcicca...@gmail.com" <mjcicca...@gmail.com>
    > > > > > wrote:

    >
    > > > > > > Does any one have a good *recipe for vodka sauce?
    > > > > > > MJ

    >
    > > > > > I do.

    >
    > > > > care to share

    >
    > > > Not really......................just kidding.

    >
    > > > This has always been good:
    > > > * * * 1/4 cup unsalted butter
    > > > * * * 1 cup (50 g) grated Parmigiano (buy a chunk and grate it fresh)
    > > > * * * 3 tablespoons tomato paste, diluted with 1/4 cup hot water
    > > > * * * 1 hot pepper
    > > > * * * 1/4 cup or so (maybe a third of a cup) good vodka -- you want
    > > > something that has a taste to it
    > > > * * * 1 teaspoon brandy
    > > > * * * 2/3 cup fresh cream
    > > > * * * 1 pound rigatoni

    >
    > > > Preparation:
    > > > Bring pasta water to a boil, lightly salt it, add the pasta, and give
    > > > it a good stir.

    >
    > > > In the mean time, melt the butter in a large pot and stir in the
    > > > tomato paste and the hot pepper. Let the mixture simmer over a low
    > > > flame for a couple of minutes, then stir in the cream, and when the
    > > > sauce comes back to a boil, the vodka and brandy. Fish out and discard
    > > > the pepper, stir in the grated cheese, and continue stirring gently
    > > > until the sauce is well amalgamated and creamy.

    >
    > > > By now the pasta should be about done -- you want it still somewhat al
    > > > dente. Drain it, transfer the pasta into the sauce (this is why you
    > > > need a large pot), and cook over a brisk flame, stirring
    > > > energetically, for about a minute to help the pasta absorb the sauce.

    >
    > > > Serve at once, with a light red wine.

    >
    > > > Yield: 4 servings penne or pasta alla vodka.

    >
    > > Do you use whipping cream?

    >
    > That's what we've always used.


    Thank you

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