On Jul 20, 12:52*pm, " >
wrote:
> On Jul 20, 3:49*pm, Chemo the Clown > wrote:
>
>
>
> > On Jul 20, 12:44*pm, " >
> > wrote:
>
> > > On Jul 20, 3:31*pm, Chemo the Clown > wrote:
>
> > > > On Jul 20, 12:08*pm, " >
> > > > 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.