"Laughter is brightest in the place where the food is." - Irish Proverb
Something I enjoy doing at work is connecting with my coworkers over food! In 2011 (when I was still at the Bismarck Tribune), I received a recipe from my coworker, Cat. The recipe came from "The Joy of Cooking." Cat said this recipe was one of her favorite weeknight staples.
I prepared this meal with with my sister, Susie, (when she was living in Montana) and shared it with her friends and roommates.
I'm going to be making this dish AGAIN finally, for Nikhil on June 23rd.
1 onion, chopped
2 large cloves garlic, minced
1/4 cup vodka
1/4 tsp. red pepper flakes
1/2 cup heavy cream
12 fresh basil leaves, chopped (Optional, but the basil totally makes the dish)
salt and black pepper, to taste
6 quarts water
2 Tbs. salt
1 pound penne pasta
Heat butter or oil in large skillet over medium heat. Add the onion and cook, stirring until softened, about 5 minutes. Add the garlic and cook, stirring until just starting to color (about 1 minute.)
Stir in the crushed tomatoes, vodka and red pepper flakes. Simmer briskly for 10 minutes.
Stir in the cream. Heat through. Stir in the basil and season to taste with salt and pepper.
Meanwhile, bring water to a rolling boil in a large pot. Add the salt. Add the pasta and cook until tender but firm. Drain and remove to a large serving bowl.
Toss with the sauce and serve very hot. Grated cheese is not usually served with the sauce.
Something I enjoy doing at work is connecting with my coworkers over food! In 2011 (when I was still at the Bismarck Tribune), I received a recipe from my coworker, Cat. The recipe came from "The Joy of Cooking." Cat said this recipe was one of her favorite weeknight staples.
I prepared this meal with with my sister, Susie, (when she was living in Montana) and shared it with her friends and roommates.
I'm going to be making this dish AGAIN finally, for Nikhil on June 23rd.
Penne with Vodka Sauce
3 tablespoons butter or olive oil1 onion, chopped
2 large cloves garlic, minced
1/4 cup vodka
1/4 tsp. red pepper flakes
1/2 cup heavy cream
12 fresh basil leaves, chopped (Optional, but the basil totally makes the dish)
salt and black pepper, to taste
6 quarts water
2 Tbs. salt
1 pound penne pasta
Heat butter or oil in large skillet over medium heat. Add the onion and cook, stirring until softened, about 5 minutes. Add the garlic and cook, stirring until just starting to color (about 1 minute.)
Stir in the crushed tomatoes, vodka and red pepper flakes. Simmer briskly for 10 minutes.
Stir in the cream. Heat through. Stir in the basil and season to taste with salt and pepper.
Meanwhile, bring water to a rolling boil in a large pot. Add the salt. Add the pasta and cook until tender but firm. Drain and remove to a large serving bowl.
Toss with the sauce and serve very hot. Grated cheese is not usually served with the sauce.
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