• Inspired Recipes

    Penne alla Vodka

    April 5, 2020 /

    Being in catering for a living, I have been exposed to some of the best chefs, restaurants, and foods in the country and have been fortunate enough to enjoy a variety of cuisines on a regular basis. Doing so has made me more picky, as I have a lot to compare to, however, it has also reminded me that some of the best food you can find is in the comfort of your own home or in that of your families.

    One recipe our family always looks forward to is my Mother-in-Law’s Vodka Sauce, which, in my opinion is one of the best I’ve had. When she shared her recipe with me I could not believe how simple it was and is now something I make often for my own family.

    This Penne alla Vodka recipe is completely “fool proof” and comes out delicious every time. As a bonus- you can easily double or triple the recipe and freeze for a rainy day. It only gets better with time!

    Print

    Penne alla Vodka

    Course Main Course
    Cuisine American, Italian
    Keyword Italian, Penne, Penne alla Vodka, Penne Vodka, Sauce, Vodka
    Prep Time 15 minutes
    Cook Time 1 hour
    Servings 6

    Ingredients

    • 6 Cloves Fresh Garlic Smashed & Chopped
    • 1 Small Yellow Onion Small Diced
    • 1 Stick of Butter
    • 1/4 Cup Plain Vodka
    • 2 Jars of Classico Four Cheese Pasta Sauce
    • 1/2 Cup Grated Parmesan or Romano Cheese
    • 3/4 Quart Heavy Cream
    • 1/2 Cup Chicken Stock
    • Salt & Pepper To Taste
    • 1-2 LBS Pasta (Your Choice)

    Instructions

    1. In a large pot over medium-high heat, melt down one stick of butter

    2. Add chopped garlic & onions to melted butter and saute for a minute or two until translucent

    3. Add vodka and reduce down for 2-3 minutes

    4. Add both jars of pasta sauce and chicken stock and bring to a simmer

    5. Add in cheese and heavy cream and bring to a simmer and lower heat

    6. Let cook for roughly another hour until sauce is flavorful and thick

    7. While sauce is cooking, cook pasta to package instructions until "al dente"

    8. Toss pasta in the sauce, & top with extra parmesan cheese. Serve hot!

    read more
    Comments Off on Penne alla Vodka
  • Original Creations

    Paccheri Alla Bolognese

    August 23, 2018 /

    Recently, Rob and I attended a family “1st Birthday” celebration, which was held for the first born son of an Italian family, so naturally, they went ALL OUT– especially on the food. One of the stations included pasta imported from Italy and when the food far outnumbered the guests (as usual), we were left to take home leftover bags of uncooked artisanal pastas. For a couple of months, the pasta sat untouched on the shelf of our pantry, haunting me as I tried to determine the type of sauce that would compliment the uniquely shaped noodles. Lo and behold, Paccheri Alla Bolognese was born. 

    The large, flat, tubular shaped pasta pairs beautifully with the rich, meaty ragu, and while admittedly, I tend to stay away from heavy pasta dishes, this one was definitely worth indulging! 

    Bolognese is such a simple sauce that is much less intimidating to make than you might think at first glance. With just a few simple ingredients and techniques, you’ll be on your way to a delicious dinner in no time! 

    Paccheri Alla Bolognese
    Save Recipe
    Print
    Ingredients
    1. 1 LB Pasta (your choice)
    2. 1 Can Imported Whole Peeled Plum Tomatoes
    3. 3 TBSP Tomato Paste
    4. 4 Cloves Fresh Garlic- Minced
    5. 2 TBSP Butter
    6. 2 Slices of Prosciutto Di Parma (cut into small pieces)
    7. 1 Small Package of "Meatloaf Mix" (Ground Pork, Veal, and Beef)
    8. 1 Yellow Onion- Small Diced
    9. 1 Stalk Celery- Small Diced
    10. 1 Whole Carrot (peeled) or 8 Baby Carrots- Small Diced
    11. 1 Cup- Dry Red Wine
    12. 1 Cup- Chicken Stock
    13. 1 TBSP- Fresh Chopped Parsley
    14. 3 TBSP- Heavy Cream
    15. Salt & Pepper to Taste
    16. 1/4 Cup- Fresh Ricotta (for topping)
    17. 2 TBSP- Fresh Parmesan or Pecorino Romano (for topping)
    BOLOGNESE SAUCE
    1. In a large dutch oven pan over medium heat, melt down butter and add in prosciutto, stirring for 1-2 minutes.
    2. Add in garlic/diced vegetables and combine well, cooking for 7-8 minutes until sweated down. Add in ground meat mixture and break up into tiny pieces with a wooden spoon. Brown meat stirring often for another 10 minutes.
    3. Add red wine, and increase burner to high heat, cooking out the alcohol for another 4-5 minutes until well reduced.
    4. Reduce heat to low, and add tomato sauce/paste, stirring together until well blended.
    5. Add chicken stock and let simmer for another hour, stirring occasionally.
    6. Add fresh parsley, heavy cream, salt, & pepper, and cook for an additional 15-20 minutes.
    7. Serve hot over "al dente" pasta and top with dollop of fresh Ricotta and grated cheese.
    saristotle https://saristotle.com/

    read more