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Life After Brown
What's Cookin' ??
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<blockquote data-quote="moreluck" data-source="post: 777952" data-attributes="member: 1246"><p><strong>Nick and Toni's Penne Alla Vecchia Bettola</strong></p><p></p><p>2009, Joseph Realmuto, All Rights Reserved</p><p></p><p><strong>Ingredients</strong></p><p></p><ul> <li data-xf-list-type="ul">1/4 cup good olive oil</li> <li data-xf-list-type="ul">1 medium Spanish onion, chopped</li> <li data-xf-list-type="ul">3 cloves of garlic, diced</li> <li data-xf-list-type="ul">1/2 teaspoon crushed red pepper flakes</li> <li data-xf-list-type="ul">1 1/2 teaspoons dried oregano</li> <li data-xf-list-type="ul">1 cup vodka</li> <li data-xf-list-type="ul">2 (28-ounce) cans peeled plum tomatoes</li> <li data-xf-list-type="ul">Kosher salt</li> <li data-xf-list-type="ul">Freshly ground black pepper</li> <li data-xf-list-type="ul">3/4 pound penne pasta</li> <li data-xf-list-type="ul">4 tablespoons fresh oregano</li> <li data-xf-list-type="ul">3/4 to 1 cup heavy cream</li> <li data-xf-list-type="ul">Grated Parmesan cheese</li> </ul><p><strong>Directions</strong></p><p></p><p>Preheat oven to 375 degrees friend.</p><p></p><p>Heat the olive oil in a large oven proof saute pan over medium heat, add the onions and garlic and cook for about 5 minutes until translucent. Add the red pepper flakes and dried oregano and cook for 1 minute more. Add the vodka and continue cooking until the mixture is reduced by half.</p><p></p><p>Meanwhile, drain the tomatoes through a sieve and crush them into the pan with your hands. Add 2 teaspoons salt and a pinch of black pepper. Cover the pan with a tight fitting lid and place it in the oven for 1 1/2 hours. Remove the pan from the oven and let cool for 15 minutes.</p><p></p><p>Meanwhile, bring a large pot of salted water to a boil and cook the pasta al dente. Drain and set aside.</p><p></p><p>Place the tomato mixture in a blender and puree in batches until the sauce is a smooth consistency. Return to the pan.</p><p></p><p>Reheat the sauce, add 2 tablespoons fresh oregano and enough heavy cream to make the sauce a creamy consistency. Add salt and pepper, to taste, and simmer for 10 minutes. Toss the pasta into the sauce and cook for 2 minutes more. Stir in 1/2 cup Parmesan. Serve with an additional sprinkle of Parmesan and a sprinkle of fresh oregano on each plate.</p></blockquote><p></p>
[QUOTE="moreluck, post: 777952, member: 1246"] [B]Nick and Toni's Penne Alla Vecchia Bettola[/B] 2009, Joseph Realmuto, All Rights Reserved [B]Ingredients[/B] [LIST] [*]1/4 cup good olive oil [*]1 medium Spanish onion, chopped [*]3 cloves of garlic, diced [*]1/2 teaspoon crushed red pepper flakes [*]1 1/2 teaspoons dried oregano [*]1 cup vodka [*]2 (28-ounce) cans peeled plum tomatoes [*]Kosher salt [*]Freshly ground black pepper [*]3/4 pound penne pasta [*]4 tablespoons fresh oregano [*]3/4 to 1 cup heavy cream [*]Grated Parmesan cheese [/LIST] [B]Directions[/B] Preheat oven to 375 degrees friend. Heat the olive oil in a large oven proof saute pan over medium heat, add the onions and garlic and cook for about 5 minutes until translucent. Add the red pepper flakes and dried oregano and cook for 1 minute more. Add the vodka and continue cooking until the mixture is reduced by half. Meanwhile, drain the tomatoes through a sieve and crush them into the pan with your hands. Add 2 teaspoons salt and a pinch of black pepper. Cover the pan with a tight fitting lid and place it in the oven for 1 1/2 hours. Remove the pan from the oven and let cool for 15 minutes. Meanwhile, bring a large pot of salted water to a boil and cook the pasta al dente. Drain and set aside. Place the tomato mixture in a blender and puree in batches until the sauce is a smooth consistency. Return to the pan. Reheat the sauce, add 2 tablespoons fresh oregano and enough heavy cream to make the sauce a creamy consistency. Add salt and pepper, to taste, and simmer for 10 minutes. Toss the pasta into the sauce and cook for 2 minutes more. Stir in 1/2 cup Parmesan. Serve with an additional sprinkle of Parmesan and a sprinkle of fresh oregano on each plate. [/QUOTE]
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