Farfalle alla Vodka...
I
had so much fun with yesterday's posting that I decided to share
another of our great Italian recipes. This time it's Farfalle alla Vodka (which directly
translated means butterfly pasta with vodka sauce). Although we don't drink alcohol, we're quite content to cook with it. Italians never really understood this.Ingredients:
- 2 lb bowtie pasta
- 7 TBL butter
- 4 red chili peppers (whole)
- 1 1/2 cup tomato sauce
- 1 cup water
- 4 cups heavy cream
- 3/4 cup vodka (yea!)
- 2 TBL sweet white wine (or 2 TBL brandy)
- 4 cloves (whole)
- 2 cups parmesan cheese (finely grated)
- Boil water for pasta (include 2 TBL salt and 1 TBL olive oil in water) and cook pasta al dente (not soft). Drain water and set aside.
- At the same time, heat butter and chili peppers in a large skillet over medium heat for 1 minute stirring constantly.
- Reduce heat to medium-low and add tomato sauce and water and cook for 5 minutes stirring occasionally.
- Add cream and cook for 5 minutes stirring constantly.
- Remove peppers and add vodka, wine (or brandy), and cloves and continue cooking for 10 minutes.
- Remove cloves and add parmesan cheese and stir constantly until cheese is melted.
- Add
pasta and stir with a wooden spoon until well combined. Transfer to a
serving plate and sprinkle with a little parmesan cheese. Buon Appetito!
- When you see the ingredient "parmesan cheese" in Italian cooking, it goes without saying that it means Parmigiano Reggiano and not the stuff in the green can.
- You can substitute 1/4 tsp crushed red pepper for the red chili peppers (but it's better if you don't do this).
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