Pasta

Ancient Bolognese Sauce

Traditional Italian Carbonara Recipe

Penne Rigate in Vodka Sauce | This Recipe is an Italian American classic - the family loves it on weekends, and it’s a quick and easy weeknight meal, too. While the alcohol evaporates... | By Lidia Bastianich | Penne rigate a la vodka penne in a vodka sauce easy to make and delicious everybody loves it so by the time the penis are cooked the sauce will be done let's put the pasta cooking so here I have about five quarts of boiling water and to that and you know I never measure I just grab but I'm going to measure for you I would put one tablespoon and maybe a tablespoon and a half for five quarts of water, and one pound of pasta. So let's put the pasta in. Let's give it a mix. And we'll let the pasta cook and we'll go and make the sauce. I grow onion in my garden. Then the leaves of the onions start to be yellowish. I went another week. I take them from the ground. I put them on the sun to dry and after I braid them and I have for all year around the onions. So the vodka sauce, very simple, a basic tomato sauce. So let me add a little bit of butter to the pan. A little bit of oil, some chopped onions right here, and I'm going to kind of smash the garlic cloves so I can pick them out later and I'm going to put them in a spot of the roam. Gonna adjust a little bit of salt to the onions just like that and while that is cooking away, let's address the tomatoes. You know, when I make a tomato sauce or a marinara sauce, fresh tomatoes were in season of perfect, a delicious and wonderful but the season is short and you know canned tomatoes are just as good I always tell you I like some Arsano tomatoes those sexy lung tomatoes and why do I like them they have thin skin they have a lot of pulp few seeds and not too much juice so there's a lot of pulp here to make a nice and dense sauce okay so this looks like and also as I'm cooking the onions, you know, sometimes I add a little bit of the pasta water right in here. So now, the onions will cook and they will dissipate in the sauce. So, let's that cook away let me just squash those plum tomatoes and you know you can pass it through a food meal it's going to give you a nice uniform sauce but like this it's fun I like it and a little bit of coarseness is perfectly fine so I'm looking for something like this you see as good and add the tomatoes to the onion A little salt for the tomatoes. I need a little pepperoncino. I want to make it nice and spicy. Alright, this is cooking away. And by the time the pasta is done, this sauce should be finished as well. At the very end, we'll add the vodka and the cream to make it a little pinkish. I I have not found vodka sauce in any of the traditional Italian cookbooks but it's a phenomenon in the States and Italians yeah they throw a little grapepa sometimes in their pasta and I think why Americans love it is of course just the sound of vodka but also the little cream in the tomato sauce makes it really mellow. Now Italians don't use a lot of cream and tomato sauce but they do use butter. So I think you know it's kind of a take off from the Italian pasta with tomato and a touch of butter into a la vodka with vodka and a little cream and tomato sauce. The pasta should be just about right. Let's finish the sauce. Gonna put in the vodka. And does vodka impart a lot of flavor? Not really. The alcohol will evaporate but just the idea. Penelo vodka sounds so good. But I guess it does leave a little bit of a zest in there. Let's add the cream. Now, the cream makes a big difference. It gives it a creaminess, it changes the color, gives that mellow flavor of cream. Okay, so we let this bubble away. Okay, the pasta is al dente just where I want it. I'm going to pull it right over. I like to fish it just like this out but by all means, you can drain it. Just don't rinse it because the little stickiness, the little starch that the pasta has in cooking, the sauce adheres to that. It's Okay, we fish them all out. Let's give it a good mixture. Let the pasta finish cooking right in the sauce. And you know what I tell you always save a little bit of the pasta water because when you're serving the pasta sometimes the sauce congeals or becomes tight the pasta water will help you out or let's say that you have the pasta at this point and your guests are not there. So, you shut off the heat but when you want to reheat it, a little bit of the pasta water will bring it back to life. And the last minute I love adding little basil, just shreds of basil like that. This way you really get the full flavor of the basil, the nice and freshness. I'm going to shut off the heat now and I'm going to add the cheese. And you know, I always add the cheese once the fire is off because you do not want to cook the cheese. It's as easy as that. I'm going to do a little taste in here because I want to share and I want to taste some. Okay. Looks delicious and maybe just a little bit of sauce and certainly a little bit more of cheese. And I am ready to taste. And you know what? You always ask me and I tell you that. Lydia, do you ever burn your mouth when you taste? Sometimes, let me tell you, it's hot here and but I don't want you to wait too long so I'm trying to cool it off. Alright. Delicioso. Simple but delicious. To learn more about Lydia, access to videos, and to get recipes, tips, techniques, and much more. Visit us online at Lydia's Italy. com.

4M views · 104K reactions | You gotta try this! | You gotta try this!! | By Corey & Alicia | Is supposed to be the best way to cook spaghetti. Is that cheese? That's cheese and you blend it to make the sauce. Look at that easy sauce. Oh my god. Oh. On medium heat, put some oil in your pan. Okay. I'm using Frankie's because I like to be spankies. I knew you liked it. Once your pan is nice and warm, throw a whole container of cherry tomatoes in. Chopped in half. Chopped in half if you want. Now, take your garlic, crush it. Throw your garlic in there. How much? We're doing about five cloves. What is the big daddy cloves? I know six. We like garlic. We love garlic. We're not vampires. We're vampires. Now cook it down until the tomatoes get nice and soft. Very soft. That's very soft. Yeah nice. Now you want to get it nice and mushy like your tushy. Oh. Hard. Can I hit a bone? Yeah, probably. Okay, now transfer to your blender. Careful. Are we taking both balls or just one? Uh One. One ball. Now, toss in one burrata ball. One big old burrata ball. Look how soft and juicy that is on the way inside. Yes. Put it in there. Burrata. Put it in there. Add a little bit of pasta juice. Not too much. You want a little bit? That's it? Yeah. Do you know what the pasta juice does? What? It makes it thicker. It makes things thicker. I didn't know that. Pour it on your foot. Oh. Now blend it. What you want it to look like. Now on low heat put the sauce back in the pan. Okay? It's going to be so good. Now add your noodles into the sauce. Add the nudes. Full send. Full send on the noods. Okay Mix it up. Of course mix it up. What was that? How long have our noodles been sitting? For a little while. It can sit for a minute. Yeah. Now grate your Parmesan cheese on top. Do it a lot of parmesan. A lot. A ton of ton of parmesan. Yes. Don't be singy. Work it. Work it. Work it. No. Can I be done now? Yes. That's plenty. What are you doing? Oh my god. Yes. Stop. You're good. Mix it around so it melts in with everything. I am. For them not you. Oh okay. Stress is an informative video. You're self controlling. That had three million likes on it. What? Yeah like 100 million views. So it's gotta be good. Let's see. One. Two. Three. Yo. And it's clean. Oh it's so clean. That's so good. Mm. Ten out of 10. Yeah it's good. I know. I know that's good. Mamma Mia.

Pappardelle Pasta with Portobello Mushroom Ragu