Today was all about running around with the baby and buying a Christmas tree (A REAL ONE) and assorted decorations. This was an ambitious plan considering we were both tired from the baby being up a few times last night.
Suffice to say we were pretty shot when we returned home late in the afternoon, so I figured we would be ordering in from Gino's since Sunday is a pasta day for us. Lo and behold, as tired as Nikki was, she flicked on an internal switch and decided to make Lidia Bastianich's Penne with Vodka sauce, albeit tweaking the recipe ever so slightly. She added a few capers and added white mushrooms as well. Next time she plans on using Baby Bella or Cremini shrooms for more flavor.
Damn, this was good. Three bowls later I was still clamoring for more but figured my wife needed to eat as well.
Recipe after the pic...
Nikki's twist on Lidia's Penne alla Vodka
Ingredients:
One 35 oz can of Italian plum tomotoes (I use Tuttarosa brand, whole peeled)
1 pound penne (I use Barilla brand)
1/3 cup extra-virgin olive oil
10 cloves garlic, peeled
crushed hot red pepper
1/4 cup vodka
1/2 cup heavy cream
2 TBs unsalted butter
2-3 TBs fesh Italian parsley, chopped
Pecorino-Romano or Parmesan-Reggiano, grated
8-10 oz Cremini or baby bella mushrooms, sliced
2 TBs capers, drained*
Note: Lidia suggests making the pasta simultaneously with the sauce.
Andiamo!
- Pour tomatoes in a bowl and pulse ONLY a few times with a food processor (I used my hand-held one)
- Heat 2 TBs of oil in a skillet over medium heat; scatter 2 of the garlic cloves in the oil and cook until golden brown; add as many of the mushrooms that will comfortably fit into the pan; add the remaining mushrooms as the previous ones wilt; keep stirring and tossing the mushrooms until sizzling and brown, around 10 minutes; set aside.
- In a large skillet, heat the remaining oil over medium heat. Scatter the remaining garlic cloves and toss until golden brown, about 3 minutes; pour in the tomatoes and bring to a boil, season lightly with salt and generously with crushed red pepper; boil for 2 minutes.
- Pour in the vodka and add the sauteed mushrooms and capers; lower the heat so the sauce is at a lively simmer and simmer until pasta is ready.
- Just before the pasta is done, fish out the garlic cloves and pour in the cream; add the butter and swirl to incorporate into the sauce.
- Put the drained pasta back into its pot and pour in the sauce. Bring the sauce and pasta to a boil, stirring to coat the pasta with the sauce; check the seasoning, adding the salt and pepper if necessary; sprinkle the parsley over the pasta.
Lidia mixes 3/4 cup of freshly grated parmesan-reggiano cheese -- off the flame -- before serving, but I like the sauce to "stand on its own" without the help of the cheese for flavor and pass grated pecorino romano around so that it can be added if desired.
*The capers are an ingredient taken from one of the best renditions I have ever had of this dish, which was at Marguerita's, an Italian trattoria in our beloved Hoboken, NJ.