• 23's Top 50 Recipes - 11

    From Dave Drum@1:18/200 to All on Mon Jan 8 17:47:44 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Ricotta Pasta Alla Vodka
    Categories: Pork, Vegetables, Cheese, Pasta, Booze
    Yield: 5 servings

    1 tb Olive oil
    4 sl (6 oz) thick-cut bacon;
    - coarse chopped
    1 1/2 ts Red-pepper flakes
    1 ts Dried oregano
    4 lg Garlic cloves; crushed but
    - left whole
    1 md Yellow onion; fine chopped
    Fresh ground black pepper
    5 tb Tomato paste; pref
    - double-concentrated
    1 c Vodka
    1 lb Fusilli, penne or rigatoni
    1 c Heavy cream
    4 oz Pecorino Romano or Parmesan;
    - fine grated
    8 oz Whole-milk ricotta
    Fine chopped flat-leaf
    - parsley or basil; to serve

    Bring a large pot of salted water to a boil.

    Heat a large, high-sided skillet over medium-high. Add
    the oil and bacon and cook, stirring occasionally, until
    the bacon is crispy at the edges, about 5 minutes.
    Carefully drain all but 3 tablespoons of the fat,
    reserving any excess for later.

    Lower the heat to medium. Stir in the red-pepper flakes,
    oregano and garlic and cook, stirring constantly, until
    fragrant, just a few seconds. Add the onion, season
    generously with salt and pepper and cook over
    medium-high, stirring, until the onion is translucent,
    about 5 minutes. Add more bacon fat if the pan dries
    out. Add the tomato paste and stir constantly until
    slightly darker in color, about 3 minutes. Turn off the
    heat and stir in the vodka.

    Add the pasta to the boiling water and cook according to

    package instructions until 2 minutes shy of al dente.

    While the pasta cooks, turn the heat under the sauce to
    high and cook, stirring constantly, until reduced by
    three-quarters, about 2 minutes. Add the cream and bring
    to a simmer. Take off the heat.

    Reserve 2 cups of the pasta water. Drain the pasta and
    add to the pan with the sauce, along with 1 cup pasta
    water and most of the pecorino. Cook over medium-high,
    stirring vigorously with one hand while moving the pan
    back and forth with the other, until the sauce glossily
    drapes the noodles, 5 to 7 minutes. Add more pasta water
    if the sauce looks dry. Fish out the garlic cloves.
    Taste and season with more salt and pepper, as desired.

    Divide the pasta among plates, sprinkling with any
    remaining pecorino and dolloping each serving with three
    spoonfuls of ricotta. Top with the parsley, which adds
    necessary freshness to counter the richness.

    By: Eric Kim

    Yield: 4 to 6 servings

    RECIPE FROM: https://cooking.nytimes.com

    Uncle Dirty Dave's Archives


    ... Call me ricist but I prefer potatoes.
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    * Origin: Outpost BBS * Johnson City, TN (1:18/200)