Deafilmedia
New Member
- Joined
- Jun 3, 2007
- Messages
- 1,570
- Reaction score
- 0
Drunken Pasta
1/2 pound (250 g) dried penne pasta
1 tbsp. butter
1 tbsp. olive oil
1 tbsp. chili pepper flakes or 2 small fresh red chili peppers, finely chopped
5 tbsp. tomato paste
1 cup warm water
1/4 cup vodka
1 tbsp. brandy
1 tbsp. cognac
1/2 cup heavy cream, at room temperature
1 cup Parmigiano Reggiano, freshly grated
salt to taste
Put a large pot of water to boil. Once it comes to a rolling boil, add a few tablespoons of salt and stir to dissolve. Add your pasta and cook according to package directions.
While the pasta is boiling, heat the olive oil and butter in a large saucepan over medium-high heat.
As soon as the butter has melted, add the chili pepper flakes or fresh chili pepper and saute for 1 minute. If using the pepper flakes, be careful that they don't burn.
In a bowl, combine the tomato paste and warm water and stir to loosen the tomato paste.
Pour the tomato mixture into the saucepan and stir. Turn the heat to high and let the mixture come to a boil. Stir it constantly to ensure that the tomato doesn't stick and burn. If it appears to thick, add a bit more water.
Once the tomato mixture comes to a boil, let it boil for 1 minute.
Add the vodka, cognac and brandy and stir. Let the mixture come to a boil and cook for 1 minute.
Lower the heat to medium, and add the cream. Stir and let come to a gentle boil. Let the cream simmer while your pasta continues to cook. About a minute before your pasta is ready, add half the Parmigiano Reggiano to the tomato/cream mixture and stir to combine. Taste the sauce and if you feel that it needs salt, season accordingly. (But remember, you'll be adding more Parmigiano Reggiano to the sauce.)
As soon as the pasta is cooked, drain it (reserve some of the cooking water) and add the pasta to the sauce pan. Begin mixing the pasta into the sauce, adding the rest of the Parmigiano Reggiano to be incorporated as well.
If the sauce appears too thick, add a bit of the reserved cooking water and continue mixing until the pasta is coated and you have a rich, creamy sauce.
Serve the pasta with a bit more Parmigiano Reggiano on top.
Enjoy!
Cream Puffs in Venice: Drunken Pasta
1/2 pound (250 g) dried penne pasta
1 tbsp. butter
1 tbsp. olive oil
1 tbsp. chili pepper flakes or 2 small fresh red chili peppers, finely chopped
5 tbsp. tomato paste
1 cup warm water
1/4 cup vodka
1 tbsp. brandy
1 tbsp. cognac
1/2 cup heavy cream, at room temperature
1 cup Parmigiano Reggiano, freshly grated
salt to taste
Put a large pot of water to boil. Once it comes to a rolling boil, add a few tablespoons of salt and stir to dissolve. Add your pasta and cook according to package directions.
While the pasta is boiling, heat the olive oil and butter in a large saucepan over medium-high heat.
As soon as the butter has melted, add the chili pepper flakes or fresh chili pepper and saute for 1 minute. If using the pepper flakes, be careful that they don't burn.
In a bowl, combine the tomato paste and warm water and stir to loosen the tomato paste.
Pour the tomato mixture into the saucepan and stir. Turn the heat to high and let the mixture come to a boil. Stir it constantly to ensure that the tomato doesn't stick and burn. If it appears to thick, add a bit more water.
Once the tomato mixture comes to a boil, let it boil for 1 minute.
Add the vodka, cognac and brandy and stir. Let the mixture come to a boil and cook for 1 minute.
Lower the heat to medium, and add the cream. Stir and let come to a gentle boil. Let the cream simmer while your pasta continues to cook. About a minute before your pasta is ready, add half the Parmigiano Reggiano to the tomato/cream mixture and stir to combine. Taste the sauce and if you feel that it needs salt, season accordingly. (But remember, you'll be adding more Parmigiano Reggiano to the sauce.)
As soon as the pasta is cooked, drain it (reserve some of the cooking water) and add the pasta to the sauce pan. Begin mixing the pasta into the sauce, adding the rest of the Parmigiano Reggiano to be incorporated as well.
If the sauce appears too thick, add a bit of the reserved cooking water and continue mixing until the pasta is coated and you have a rich, creamy sauce.
Serve the pasta with a bit more Parmigiano Reggiano on top.
Enjoy!
Cream Puffs in Venice: Drunken Pasta