Thread: 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.

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

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.

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?

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.

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