My Famous Tomato Vodka Sauce

One of my favorite (and simplest) dishes to make is pasta with vodka sauce. It doesn't take long to prepare and with only a few stirs, it practically cooks itself. Adding vodka to the sauce lends a certain opulence to the dish, but it also helps to bring out the flavor of the tomatoes.

I like to prepare this sauce for easy meals with family and friends and when I do, I am almost always asked for the recipe! Enjoy!

SERVES 4

1 large carrot
2 ribs celery with leaves
1 onion
4 cloves garlic
1/2 cup good-quality extra-virgin olive oil
2 (28 ounce) cans San Marzano Roma tomatoes
1 teaspoon sea salt
1/2 teaspoon sugar (if necessary)
1/4 cup heavy cream
1/2 cup vodka
Pinch of pepperoncini, or hot red pepper flakes

1. Dice the carrot, celery, onion, and garlic (this can also be done in a food processor).
2. Put the oil in a large saucepan and place over medium heat. When the oil is hot, add the chopped vegetables to the pan and sauté over medium heat until just soft, about 5 minutes.

3. Puree the tomatoes in a good processor, then add them to the pan. Add the salt and sugar if necessary (I find that the San Marzanos are usually sweet enough on their own). Let the sauce simmer, uncovered, for 1 hour, stirring occasionally.
4. Add the cream and vodka and simmer gently for 30 minutes; do not boil, or the sauce could curdle. Add the pepperoncini, then serve over pasta.

R O S A N N I N C . C O M

Pasta Ortolano (Greengrocer-Style Pasta)

Pasta Ortolano is the quintessential spring pasta, using the best of the fresh produce available in early spring. It is inspired by my love of the Italian countryside and the bounty of vegetables available. The dish offers a delightful mixture of textures: velvety wilted spinach, slightly crisp asparagus, and firm spring peas that burst upon the tongue. The flavors are light and distinctly green. This is a very fresh-tasting dish that is easy to eat and makes you feel very healthy after you eat it. Serve with Prosecco, a sparkling white wine from Italy.

SERVES 4

1/4 cup extra-virgin olive oil, plus more if necessary
4 ounces spinach, washed and chopped into 3-inch pieces
1 pound very thin asparagus, ends trimmed, cut into 2-inch lengths
1/2 cup shelled spring peas or frozen baby peas
1 clove garlic, minced
Sea salt
1/4 cup dry white wine
1 pound dried penne rigate pasta, preferably De Cecco brand
Parmigiano-Reggiano cheese, in one piece for grating

1. In a large saute pan, heat the oil over medium-high heat. Add the spinach, asparagus, peas, garlic, and 1 teaspoon salt and saute, stirring constantly, until the spinach is wilted and the asparagus and peas are tend but not mushy, about 10 to 15 minutes. Add the wine and cook until it has almost evaporated, about 5 minutes.

2. Meanwhile, cook the pasta in a large pot of boiling salted water until al dente (with a little give), 12 to 15 minutes. Drain in a colander.

3. Put half of the vegetable mixture in the pasta pot, then return the pasta to the pot and top with the remaining vegetable mixture. Toss to combine the pasta and vegetables, adding salt to taste if necessary. Add a drizzle of oil if the sauce seems too dry. Grate cheese over the top and serve immediately.

Enjoy!

R O S A N N I N C . C O M

Paglia e Fieno (Straw and Hay Pasta)

This dish got its name because the mixture of spinach linguine and plain linguine looks like a mound of straw and hay when served. I first ate this dish in Italy when I was a student spending my junior year abroad, and it became a favorite of mine the moment I tasted the saltiness of the prosciutto against the creamy texture of the sauce and the sweet explosion of the fresh peas. This is a perfect fish to serve in the spring as soon as fresh peas are available. Serve family-style in a large, low bowl, with a mixed green salad and the rest of the Pinot Grigio.

SERVES 4

1/3 cup extra-virgin olive oil
2 - 3 tablespoons butter
1 clove garlic, finely minced
1 scallion, finely minced
1/4 cup chicken broth
1 cup dry white wine (like Pinot)
1 tablespoon pureed tomato
2 ounces Italian prosciutto, cut into 1/2-inch cubes
1/2 cup heavy cream, at room temperature
8 ounces dried or fresh spinach linguine
8 ounces dried or fresh plain linguine
1/2 cup shelled fresh peas or frozen baby peas
Sea salt
Parmigiano-Reggiano cheese, in one piece for grating

1. In a large saucepan, combine the oil and butter and place over medium heat. When the butter has melted, add the garlic and scallion. Saute for 3 minutes, watching carefully so the garlic doesn't burn. Add the brother and wine and bring to a simmer. Add the pureed tomato and peas. Cook for about 5 minutes, until the sauce has reduced slightly. Add the prosciutto and cook for 5 minutes longer. Remove from the heat and set aside.

2. Meanwhile, cook the pastas together in a large pot  of boiling salted water until al dente (with a little give). Drain in a colander.

3. Put half of the sauce in the pasta pot, then return the pasta to the pot and top with remaining vegetable mixture and the cream. Toss to combine the pasta and vegetables, adding salt to taste if necessary. Grate cheese over the top and serve immediately.

Enjoy!

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Pasta Bowls & Healthy Foods Make Easy Entertaining

With fall comes cooler temperatures and a desire to prepare our nest for the cold winter months.  We have a natural tendency to want to stay inside more as the days get shorter. Being inside doesn't mean we need to feel isolated or away from the world.  In fact, now is the perfect time to have friends and family over for an informal gathering.

Rosanna Canvas Totes

As the summer growing season comes to an end, we must take advantage of our last opportunities to find local fresh fruits and vegetables.   Fall is a great time to head to the farmers market.  Recently I made a trip to my local farmers' market and filled my Rosanna Canvas Tote with delicious fresh tomatoes.  I like to prepare fresh tomato sauce for my pasta when local tomatoes are at their peak, then freeze it in individual containers for use during the winter months.  It makes a quick go-to meal for my family, and gives me the assurance that it is healthy too.

Pasta sauce is easy to make.  (In a previous blog entry I shared my basic tomato sauce recipe.)  Italians make their pasta sauce with whatever they have in the kitchen.  My basic tomato sauce allows me to add in meats, vegetables, or turn it into a vodka sauce, depending on what I currently have in my kitchen.  It makes an easy start to the tradition of a Family Pasta Night.   If you don't have a Family Pasta Night yet, starting one will give your family a ritual to look forward to, a way to create memories, and a chance to sit together around the table and connect.

Pasta Italiana Collection

You might decide to have friends over for Pasta Night.  This is one of the easiest ways to entertain.  You can make dinner at the last minute, allowing you to spend less time in the kitchen and more time with your guests.  It was this idea that inspired my Pasta Italiana Collection.  Each of the 4 pasta bowls features one of my pasta recipes you can use for an upcoming Pasta Night.  The Pasta Italiana serving bowl makes it easy to serve family style meals and allows guests to serve themselves a second helping of the delicious pasta.

Farmer's Market Collection

Pasta bowls are fun, unique, and great for casual entertaining.  They can bring a splash of color to  your table.  I've also made my pasta bowls instructional. The Farmer's Market Collection is a set of 4 pasta bowls that are also ideal for soups, salads, and vegetables.  Each of the four bowls features one of the four seasons--spring, summer, fall, and winter--and is adorned with colorful seasonal vegetables that can be found at their peak in the specific season, making them not only beautiful and utilitarian, but also instructional.  I use the large serving bowl nearly every day in my house.

An important part of living healthy is knowing what to eat.  Studies show that the Mediterranean diet is one of the healthiest diets to follow.  (See previous post for details.)  Fill your table with healthy whole grain pastas, fresh salads, ripe tomato sauce, and don't forget the olive oil.  The Farmers' Market dipping dishes are perfect for dipping your bread in healthy olive oil.

Start a weekly tradition of Family Pasta Night or invite friends over this week for a Pasta Night.  The warmth you feel from the food will be matched only by the warmth you feel from connecting with others.

For more tips on Pasta Night, the collections in this post, and my tomato sauce recipe, watch Episode 2 of Rosanna TV, available on my YouTube Channel.

www.rosannainc.com