Subject: Rigatoni alla Bettola
From: Unicorn (unicorn@indenial.com)
Date: Thu Sep 07 2000 - 20:54:29 EDT
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F O O D F U N N Y
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Reader Laura Soule writes "This honestly just may bust that precious
Groan-O-Meter of yours."
Mother Lion and Father Lion had gone off hunting, and had told their
two children not to wander away. However, a couple of small
wildebeests wandered by, and the baby lions could not resist the
temptation to try out their own hunting skills. They ran out, chased
after the animals, killed them, and started eating them. Just as the
baby lions were reaching the end of their meal, the parents appeared
in the distance. One of the baby lions turned to the other, and said:
"That is the end of the gnus. Here again are the head lions."
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T O D A Y ' S R E C I P E
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I have received numerous requests for the following recipe. Although
the vodka may be omitted, it lends a unique and hard to identify
nuance to the sauce, and will have your guests wondering what the
"secret" ingredient is.
Rigatoni alla Bettola (Rigatoni in Vodka Cream Sauce)
1/4 cup (60 ml) extra-virgin olive oil
4 - 6 cloves garlic, finely chopped
Hot red pepper flakes, to taste (optional)
1 28-ounce (765 g) can Italian plum tomatoes
with liquid, finely chopped
3 Tbs (45 ml) vodka
1/2 cup (125 ml) heavy cream
1/4 cup (60 ml) chopped parsley
Salt and freshly ground pepper to taste
1 lb (450 g) dried rigatoni or pasta of choice, cooked
according to package directions
Heat the oil in a skillet large enough to hold the cooked pasta.
Saute the garlic and optional hot pepper flakes until the garlic is
golden but not brown. Add the chopped tomatoes and simmer uncovered
for 15 minutes. Add the vodka and cream and stir. Remove from the
heat and add the parsley and the cooked pasta. Season with salt and
pepper. Stir and allow to rest for 2 minutes. Serve immediately.
Serves 4 to 6.
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