 |
|
| General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
| Reply |
|
|
LinkBack | Thread Tools | Display Modes |
|
Posted to rec.food.cooking
|
|||
|
|||
Vodka Sauce
Does any one have a good recipe for vodka sauce?
MJ |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Vodka Sauce
On Jul 20, 12:08*pm, " >
wrote: > Does any one have a good *recipe for vodka sauce? > MJ I do. |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Vodka Sauce
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. |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Vodka Sauce
On Jul 20, 4:05*pm, Chemo the Clown > wrote:
> 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. Thank you |
| Reply |
| Thread Tools | Search this Thread |
| Display Modes | |
|
|
Similar Threads
|
||||
| Thread | Forum | |||
| Vodka pasta sauce | General Cooking | |||
| My Vodka sauce was too bitter | General Cooking | |||
| Vodka sauce question | General Cooking | |||
| why vodka in "vodka cream sauce"? | General Cooking | |||
| Vodka sauce question. | General Cooking | |||
Linear Mode
