The Best Pasta Alla Vodka (Thanks Ina!)

I love the Dan Pelosi cookbook, Let's Eat. So much comfort food. I made his Grossy's Vodka Sawce recipe last week and while it was solid, it reminded me of how much I love Ina Garten's Penne Alla Vodka recipe. The originals are linked. My version of Ina's is here.

The Best Pasta Alla Vodka

¼ cup extra virgin olive oil

2 large onions, chopped

3 cloves garlic, chopped

1½ teaspoons dried oregano

½ teaspoon red pepper flakes

1 cup vodka

2 (28-ounce) cans whole peeled plum tomatoes, drained

Kosher salt and freshly ground black pepper

1 pound rigatoni (you can use another shape if you prefer)

1 cup heavy cream

½ cup freshly grated parmesan cheese, plus extra for serving

Preheat the oven to 375 degrees.

Heat oil in a medium dutch oven over medium-low heat.  Add onions and cook for about 5 minutes, until softened.  Add garlic, oregano, and red pepper flakes and cook for just one minute.  Add vodka and simmer for 5 to 7 minutes, until the mixture is reduced by half.   Crush tomatoes into the pot and add 1-2 teaspoons salt and ½ teaspoon black pepper.  Cover pot with a tight-fitting lid and bake for 1½ hours.

Meanwhile, cook pasta in generously salted water according the directions on the package.  Drain and set aside, reserving some of the pasta water.

Pour tomato mixture into a food processor or blender and puree until smooth. Return tomato mixture to the pot and add cream, 1 teaspoon salt, and ½ teaspoon pepper. Simmer, partially covered, for 10 minutes.  Add pasta to the sauce and cook for 2 more minutes.  Turn off heat and stir in ½ cup of the parmesan cheese. Serve with remaining parmesan cheese sprinkled on top.

*Grossy Pelosi tip:  If you’re planning to reheat leftovers, save some pasta water in the fridge and add a couple splashes to the pot as you warm the pasta. 

The Best Pot Roast

We love this pot roast. The original recipe comes from Curtis Stone's What's for Dinner, which is a great cookbook. You'll need to start midday, so it is usually a weekend recipe. I like to serve the beef, vegetables and olives on a platter, with the sauce in a gravy boat. Garlic bread and caesar salad optional. Any leftovers are great for lunch (says Will).

4 lbs boneless blade or shoulder roast

salt & freshly ground pepper

2 tbsp olive oil

2 onions, chopped

12 garlic cloves, roughly chopped

1 cup dry red wine

4 cups beef stock

4 large sprigs of thyme

1 large sprig fresh rosemary

1 1/2 lbs fingerling potatoes, halved lengthwise

12 ounces cherry tomatoes

3/4 cup pitted green olives

Preheat the oven to 350 degrees.

Pat beef dry with paper towels and season generously with salt & pepper. Heat large dutch oven over medium high heat and add the oil. Sear the beef on all sides until browned (10-12 minutes). Remove to a plate and set aside.

Reduce heat to medium, add onions, and cook until onions soften (about 5 minutes. Add garlic and cook for another minute. Stir in the wine and boil for 1 minute. Stir in stock and herbs.

Return beef and any juices to the pot and scatter potatoes, tomatoes, and olives around it. Bring to a simmer, cover, and put into the oven. Bake for 1 1/2 hours, turn meat over, and then bake for another hour. Remove from the oven and set aside to rest for 30 minutes.

Using a slotted spoon transfer the meat, vegetables, and olives to a large platter. Discard herb stems. Boil liquid for 20 minutes, until slightly reduced.

Return beef, vegetables, and olives to the pot and simmer for 5 minutes or until warm.