"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Vodka Rigatoni, by Kate C, is from The EWEN Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1/2 lb pasta - cooked according to package directions minced garlic pancetta (Italian bacon) coarsely chopped olive oil 2 oz Vodka 1/2 pint heavy cream Fresh chopped basil Black pepper 1 tbls tomato suace grated parmesan cheese
In a skillet, saute the minced garlic and pancetta in olive oil until soft. Pour in the vodka, flame it up and let it burn off. Add "lots" of black pepper; "lots" of cheese, the tomato sauce and chopped basil and cream. Stir on medium heat until the cream starts to bubble. Combine sauce and pasta. Stir and serve immediately.
May be garnished with more cheese and chopped basil if desired.
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