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TonyMontana · 06-06-2005, 09:44 PM

once you try this, you will never want any other pasta again

Penne a la Vodka

1 1/2 large yellow onions
5 cloves crushed garlic
10 slices bacon, diced
2 cups chopped tomatoes
1 (28 ounce) can crushed tomatoes
1 cup heavy whipping cream
2 fluid ounces vodka
12 ounces penne pasta

DIRECTIONS:
Cook and drain the penne pasta. Set aside.
In a pan or skillet, sweat thinly sliced onions, crushed garlic and bacon.
Add diced tomato and deglaze (cook until alcohol has evaporated) with vodka. Add crushed tomatoes and cream.
Reduce sauce until thickened and season with salt and pepper. Add to pasta, toss and serve. Bon appetite!

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Risotto is good too

2 1/2 cups water
2 cups milk
2 tablespoons butter
1 cup minced onion
1 clove garlic, minced
3/4 cup uncooked Arborio rice
3 tablespoons white wine
1 medium tomato - peeled, seeded and chopped
1 1/3 cups fresh corn kernels
1/2 cup grated Parmesan cheese
1/2 cup fresh basil leaves, cut into thin strips
1/2 teaspoon salt
ground black pepper to taste

Combine the water and milk in a medium size pot or saucepan, heat the water and milk to a simmer. Keep the pan over low heat.
Melt the butter in a large casserole or skillet over medium high heat. Add the onion and cook for 3 to 4 minutes, stirring occasionally. Add the garlic and the rice, stir constantly for 1 minute. Add the white wine and stir until completely absorbed.
Begin to add the heated milk-water mixture 1/2 cup at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next. When the rice has cooked for 15 minutes and most of the liquid has been incorporated, add the corn kernels and tomatoes along with the end of the milk-water mixture. Cook, stirring frequently, until the rice is tender but still slightly chewy.
The risotto should take 18 to 20 minutes of cooking all together. Stir in the Parmesan cheese, most of the basil, and the salt and pepper. Spoon the risotto immediately onto plates, top with the remaining basil strands, and serve.

	(#6)
TonyMontana is Offline Lieutenant Colonel Posts: 7,860 Join Date: Feb 2004 Location: one	06-06-2005, 09:44 PM once you try this, you will never want any other pasta again Penne a la Vodka 1 1/2 large yellow onions 5 cloves crushed garlic 10 slices bacon, diced 2 cups chopped tomatoes 1 (28 ounce) can crushed tomatoes 1 cup heavy whipping cream 2 fluid ounces vodka 12 ounces penne pasta DIRECTIONS: Cook and drain the penne pasta. Set aside. In a pan or skillet, sweat thinly sliced onions, crushed garlic and bacon. Add diced tomato and deglaze (cook until alcohol has evaporated) with vodka. Add crushed tomatoes and cream. Reduce sauce until thickened and season with salt and pepper. Add to pasta, toss and serve. Bon appetite! ------------------------- Risotto is good too 2 1/2 cups water 2 cups milk 2 tablespoons butter 1 cup minced onion 1 clove garlic, minced 3/4 cup uncooked Arborio rice 3 tablespoons white wine 1 medium tomato - peeled, seeded and chopped 1 1/3 cups fresh corn kernels 1/2 cup grated Parmesan cheese 1/2 cup fresh basil leaves, cut into thin strips 1/2 teaspoon salt ground black pepper to taste Combine the water and milk in a medium size pot or saucepan, heat the water and milk to a simmer. Keep the pan over low heat. Melt the butter in a large casserole or skillet over medium high heat. Add the onion and cook for 3 to 4 minutes, stirring occasionally. Add the garlic and the rice, stir constantly for 1 minute. Add the white wine and stir until completely absorbed. Begin to add the heated milk-water mixture 1/2 cup at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next. When the rice has cooked for 15 minutes and most of the liquid has been incorporated, add the corn kernels and tomatoes along with the end of the milk-water mixture. Cook, stirring frequently, until the rice is tender but still slightly chewy. The risotto should take 18 to 20 minutes of cooking all together. Stir in the Parmesan cheese, most of the basil, and the salt and pepper. Spoon the risotto immediately onto plates, top with the remaining basil strands, and serve.