Good Morning!
It has a very long
time since I posted anything. I don’t know if I’ll become a regular blogger
again, but if I have something new to say, I’ll post.
Here is a new Foodie
Friday recipe we just enjoyed two nights ago.
There are two restaurants in Tulsa where my hubby
enjoys a spicy pasta dish. One place calls it Pasta Yaya, and the other place
calls it Pasta Taylaird (with Cajun seasoning). We took a basic vodka sauce
recipe and upped the spices, the heat, and added tons of goodies. It’s a thick
and hearty meal that’s perfect for those cold nights. We enjoyed the meal with
bought Italian bread (I was busy running errands and didn’t plan enough time to
make fresh bread).
So here is Todd’s version:
Pasta ala Todd
AKA Hearty Rigatoni with Vodka-Tomato Sauce
2 T olive oil
1 C. finely chopped onions
1 8 oz. pkg mushrooms, sliced
½ t. dried crushed red pepper flakes
½ C. Vodka
1 C. whipping cream
1 C. tomato sauce
1 T. basil
1 T. parsley
½ t. black pepper
Salt to taste
½ C. grated Parmesan cheese
1 lb. rigatoni pasta
1lb. Hot Italian sausage, cooked, drained and crumbled
1 C. pepperoni
1 C. diced cooked chicken
Turn salted water for pasta on high. While it’s heating up, work on the
next few steps.
Heat oil in heavy wok over medium high heat. Add onions, crushed red pepper
and mushrooms. Sauté until onions are translucent and water from mushrooms is
cooked down, about 5 minutes. Add basil, parsley, and black pepper (I added a
touch of salt, but be careful, you don’t want to make it too salty after you
add everything else). Stir to incorporate.
Add vodka and ignite. Simmer until flames subside, shaking pan
occasionally, about 2 minutes.
Add cream and boil until mixture thickens, about 3 minutes.
Add tomato sauce, boil until mixture thickens, about 2 minutes. Taste
and adjust seasonings. Add Sausage, chicken, pepperoni, and Parmesan cheese. Stir
to combine.
Turn heat to low while cooking pasta.
Meanwhile, cook rigatoni in salted water until firm to bite (a minute
or two below the lower time on package).
Drain pasta. Reserve about ½ cup of pasta water in case you need to
thin the sauce. Add rigatoni to sauce mixture.
It will be thick and hearty. If it is too thick add some pasta water.
Sprinkle with additional parmesan cheese and a touch of parsley for color.
Enjoy!
·
We were shooting for SPICY. If you do not like
SPICY then use mild Italian sausage, and skip or reduce the red pepper flakes.
·
I had bought a rotisserie chicken from Sam’s Club
(I prefer them to Costco and Target) and had broken it down. Two pounds were
vacuum sealed and frozen. And I cubed one cup for this recipe.
·
I purchase my Italian sausage from a local sausage
maker (Seigi’s). Package contains 4 6-7-inch links. I remove the casing and cooked
the links. When they are half cooked, I used my tongs to break off small chunks
from the links.
·
Vodka flames…AGAIN Vodka
FLAMES. When you light it to cook off the alcohol it will flame 1-2 feet. We
took care not to light anything on fire. Be sure to keep a lid to your pan
nearby to smother the flames if they freak you out.
·
Since this recipe has tons of extra goodies, I had
increased the cream and tomato sauce. If it is too thick, then add pasta water
to thin it.
·
Have everything ready to go. This recipe cooks and
comes together quickly.
·
Turn on your salted water when you start cooking.
·
This recipe makes 6-8 hearty servings.
