Thursday, November 16, 2006

Here...Try This

A Quick Pasta Dinner--Vodka Tomato Cream Sauce

I'm still working my tail off trying to catch up with my obligations for the upcoming Canadian Technical Seminars, while at the same time being sick and tired of eating every meal out in a restaurant (I know, I know…boo hoo hoo.)

Here is what I did to solve my dilemma for last evening's dinner for two (double the amounts for four meals) :

Heat a large, heavy skillet and add:

2 tbsp Extra Virgin Olive Oil
1/4 stick of butter


1/4 medium onion, diced fine

Once the onion is cooked clear, add 1/2 of a 14.5 oz can of pureed tomatoes and a 1/4 cup of beef stock (or chicken stock) to the skillet.

Simmer over medium heat for about ten minutes.

Meanwhile, heat a pot of water to boiling, add a teaspoon of salt and a splash of olive oil, and cook yourself a batch of Penne Pasta (or any other small tubular pasta) and cook until it's "al dente" (that's French for the Redneck term "Done")

When your pasta is almost ready, sprinkle 1/2 teaspoon of cayenne pepper flakes into your sauce and pour about a ¼ cup of vodka and a ¼ cup of half & half into the mix, then turn up the heat a little and stir, stir stir.

Keep stirring…

Pour your pasta through a colander to drain well, then toss it into the skillet with your sauce and stir everything up real nice.

Dump your pasta and sauce out into two big preheated bowls on chargers, grate some good Parmigiano Reggiano or Parmigiano Localetti Cheese on top, grab yourself a fork and napkin, and EAT.

Now feel free to entertain yourself, because I'm busy...

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