Subject: Rigatoni in Vodka Sauce
From: Unicorn (unicorn@indenial.com)
Date: Wed Dec 18 2002 - 08:09:56 EST
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FOOD FUNNY
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Here's one of many that George S. in Poughkeepsie, New York has sent
us over the years:
Customer at the counter in a diner, "I'll have the seafood platter."
Waitress behind the counter replies, "OK. Small, medium, or barge?"
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TODAY'S RECIPE
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This vodka sauce has been turning up on the menus of trendy
restaurants for several years. Use the best quality Italian canned
tomatoes for best results.
Rigatoni in Vodka Sauce
2 Tbs (30 ml) olive oil
1 small onion, chopped
2-4 cloves garlic, finely chopped
1 Tbs (15 ml) Italian herb mixture
16 oz (454 g) canned Italian plum tomatoes, chopped
and liquid reserved
3 oz (80 g) chopped prosciutto or cooked ham
1/2 cup (125 ml) vodka
3/4 cup (180 ml) heavy cream
1 cup (250 ml) freshly grated Parmesan cheese
Salt and freshly ground pepper to taste
1 lb (450 g) rigatoni or other tubular pasta, cooked
according to the package directions and drained
Heat the olive oil in a large skillet (large enough to hold the cooked
pasta) over moderate heat and saute the onion, garlic, and Italian
herbs for 5 minutes. Add the tomatoes, their reserved liquid, and the
prosciutto and simmer 10 minutes, stirring occasionally. Add the
vodka and simmer 5 minutes. Add the cream, 1/2 cup (125 ml) of the
Parmesan, salt, and pepper. Simmer until the sauce is slightly
thickened, about 5 minutes. Add the cooked rigatoni and stir to coat
with the sauce. Serve garnished with the remaining Parmesan. Serves
4 to 6.
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