This is why we are here now, my first recipe post! Between you and me, I'm super excited. Today's recipe comes from America's Test Kitchen Pasta Revolution. I changed it a little bit. I added some broccoli rabe, mushrooms and bacon (because bacon makes everything better).
David and Mookie were very excited to hear what was for dinner. All Mookie had to hear was the word bacon and he was in. All David had to hear was Vodka and I knew he was in...
Final result? David was eating it while walking to the table. "Mmmm..yummm" I think that's what he said, but I couldn't really understand him while he was stuffing his face. I thought it was great and definitely a keeper!
.
Penne Alla Vodka
adapted from America's Test Kitchen Pasta Revolution
4 slices bacon, chopped
2 Tbs. Olive oil
6 oz mushrooms, sliced
1 bunch broccoli rabe, chopped
1 (28 oz) can crushed tomatoes
1/4 cup finely chopped onion
1 Tbs. Tomato paste
2 garlic cloves, minced
1 shallot, finely chopped
1 tsp. red pepper flakes or to taste
1/3 cup vodka
1/2 cup heavy cream
1 lb. penne
1/3 cup Parmesan cheese, grated
Fresh basil, chopped
1. Cook pasta according to directions on box. Reserve 1/2 cup of cooking water, then drain pasta and rerun to pot
2. While pasta is cooking, heat oil in large saucepan over medium heat until shimmering. Add bacon and sauté until bacon is crispy, about 5 minutes. Add mushrooms and sauté for another 5 minutes. Add broccoli rabe by handfuls and sauté until wilted. Add onion and tomato paste and cook stirring occasionally, until onion is softened, 5-7 minutes. Stir in garlic and shallots and cook until fragrant, about 30 seconds.
3. Stir in crushed tomatoes and pinch of salt. Off heat, add vodka. Return sauce to medium-high heat and simmer, stirring often, until alcohol flavor is cooked off, 8-10 minutes. Stir in cream and cook until heated through, about 1 minute. Stir in Parmesan cheese.
4. Add sauce to pasta pot and cook over medium-low heat. Toss to combine until pasta absorbs some sauce, about 1-2 minutes. Stir in basil, season with salt and pepper to taste and add any reserved cooking water as needed to adjust consistency. Serve with extra Parmesan.
