I'll Share My Recipe if you Share Yours Dec.8

14 years ago

Rigatoni with Spicy Tomato-Vodka Sauce (Fine Cooking)

This packs a spicy heat. You can cut back on the red pepper flakes.

2 cloves garlic, minced

3/4 tsp. crushed red pepper flakes; more to taste

2 Tbs. extra-virgin olive oil

1 28-oz. can diced tomatoes

3 Tbs. vodka

1/2 cup freshly grated Parmigiano Reggiano

1/4 cup chopped fresh flat-leaf parsley

3 Tbs. heavy cream

1/2 tsp. kosher salt

1/2 tsp. freshly ground black pepper

3/4 lb. rigatoni (about 4 cups)

In a large saucepan over medium-high heat, heat the garlic and red pepper flakes in the oil until they're fragrant and sizzle steadily for about 30 seconds.

Add the tomatoes and their juices and the vodka, and bring to a boil. Then reduce the heat to a steady simmer, cover with the lid slightly ajar, and cook to intensify the flavors and reduce the sauce slightly (by about one-quarter), 10 to 15 min.

Puree the tomatoes using a hand blender or a regular blender. Stir in 1/4 cup of the Parmigiano, the parsley, cream, salt and pepper, and more red pepper flakes if you like. Simmer to incorporate the cream and reduce the sauce slightly, about 5 min. Reduce the heat to low, cover, and keep warm.

Meanwhile, cook the pasta, stirring occasionally, until it's just tender to the tooth, 10 to 12 min. Drain well and return the pasta to its pot. Add the sauce, set the pot over medium heat, and cook, stirring, to let the pasta absorb some of the sauce, 1 min. Serve immediately with a sprinkled with the remaining 1/4 cup Parmigiano.

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Comments (3)

Marilyn Sue
14 years ago
Easy Yummy Chicken or Plain Alfredo

1 8 ounce cream cheese, softened
cut in cubes for ease of melting.

3/4 cup 3 ounces parmesan cheese or Romano

1/2 cup stick butter
1/2 cup milk
8 ounces of cooked pasta, fettuccini or your favorite pasta.

In a 2 or 3 quart sauce pan, put softened cream cheese, parmeasan cheese, butter and milk on low heat. Stir this mixture until smooth. Add cooked pasta and coat or stir.

If you like chicken Alfredo, cut chicken breasts into bite sized pieces. Place in frying pan with butter. Add some chopped garlic, salt and pepper to taste. Cook until done. You can cover it if you keep an eye on it. When chicken is done stir into the pasta and Alfredo mixture.

Two of my daughters make this rather often.

Sue
luckygardnr
14 years ago
Apricot Glazed Pork Roast
Campbell's Kitchen

"Pork roast slow-cooks to tenderness under a tangy glaze of apricot preserves, mustard, onion and Campbell'sÃ¯Â¿Â½ Condensed Chicken Broth."

Original Recipe Yield 8 servings
Ingredients

1 (10.5 ounce) can Campbell'sÃ¯Â¿Â½ Condensed Chicken Broth
1 (18 ounce) jar apricot preserves
1 large onion, chopped
2 tablespoons Dijon-style mustard
4 pounds boneless pork loin roast

Directions

1. Mix broth, preserves, onion and mustard in 3 1/2-qt. slow cooker. Cut pork to fit. Add to cooker.
2. Cover and cook on LOW 8 to 9 hr.* or until done.

Footnotes

Tip: *Or on HIGH 4 to 5 hr.

Tip: For thicker sauce: Mix 2 tablespoons. cornstarch and 2 tablespoons. water until smooth. Remove pork from cooker. Stir cornstarch mixture into cooker. Cover and cook on HIGH 10 min. or until mixture boils and thickens.

Tip: Serve with IdahoanÃ¯Â¿Â½ Original Mashed Potatoes and steamed broccoli, cauliflower and carrots. For dessert serve apple-cranberry crisp.
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patti43
14 years ago
WHITE CHICKEN CHILI (Never Enough Thyme)

1 whole rotisserie chicken
1 stick butter, divided
2 large onions, chopped
1/4 cup all-purpose flour
3/4 cup chicken broth
2 cups half and half
1 tsp Tabasco
1 1/2 tsp chili powder
1 tsp ground cumin
2 tsp salt
1/2 tsp pepper
16 oz can white beans (great northern or cannellini)
2 four-oz cans chopped mild green chilies, drained
1 1/2 cup grated Monterey Jack
1 cup milk
1/2 cup sour cream

Remove all the skin and bones from the rotisserie chicken and discard. Shred or chop the meat and set aside. n a large pot or Dutch oven, cook the onion in 2 tblsp of butter until softened. Remove from the pot and set aside. In the same pot, melt remaining 6 tblsp of butter over moderately low heat and whisk in the flour. Cook the roux, whisking constantly, for three minutes. Stir in the onion.

Gradually add the broth then the half and half, whisking the whole time.Bring the mixture to a boil, reduce the heat and simmer, stirring occasionally, 5 minutes, or until thickened. (It will be nicely and obviously thick.) Stir in Tabasco, chili powder, cumin, salt and pepper. Add beans, chilies, chicken, cheese and milk. Cook over moderately low heat, stirring occasionally for 20 minutes. Add sour cream. May be served immediately but is best served the next day. Serve with the usual chili garnishes--cilantro, cheese, jalapenos.

I'll Share My Recipe if you Share Yours Dec.8

Comments (3)

Marilyn Sue

luckygardnr

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patti43

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