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MACCHERONI with SPICY VODKA SAUCE
RECIPE :
1 small Onion, peeled and very finely diced
1 clove of Garlic, peeled and minced fine
3 tablespoons Butter
1 smal can Tomato Paste
2 tablespoons Calabrian Chili Paste, or (Sriracha may be substituted)
6 tablespoons Vodka
3/4 cup Heavy Cream
1/2 teaspoon each of Salt and ground Black Pepper
3/4 cup grated Parmesan Cheese
1 pound Penne or other short Imported Italian Maccheroni Pasta (Rigatoni)
1. Add half the butter, onion, garlic, salt and pepper. Cook 3 minutes on low heat. Add the tomato paste and Simmer on low for 20 minutes.
2. Add Vodka to a seperate pan and cook for 3 minutes on high heat.
3. Add the Chili Paste and Heavy Cream to pan with the Tomato Sauce.
4. Cook on medium heat for 6 minutes.
5. Cook the pasta in boing salted water for 10 minutes
6. Drain the pasta in a colander. Return the pasta back to the pot it cooked in.
7. Add remaining Butter to the pasta and mix. Add the Vodka Sauce and mix.
8. Add half the grated cheese and mix the pasta.
9. Portion on plates in equal protions. Serve with grated cheese & Red Pepper Flakes on the side.
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Genovese Sauce is a slow-cooked onion and meat sauce associated with Italy's Campania region, especially Naples — typically served with Paccheri, Rigatoni, Ziti or candele pasta — and sprinkled with grated cheese.
Genovese may be prepared with inexpensive cuts of beef, pork, veal or sausage, but typically share and emphasize slow-cooked onions. A Genovese sauce is always tomato-less.
Recipes may cite the ramata di Montoro, a yellow onion with copper-colored skin.
Likely introduced to Naples from the northern Italian city of Genoa during the Renaissance, Genovese has since become associated with Italy's South, and especially Campania.
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