Bob's Kitchen #15

[thoreau]

Yes - Episode #15 - Vodka Tomato Sauce over Bowtie Pasta

And budmassey - to answer your question about "why vodka?!" - cooking with vodka brings out the acid side of the tomatoes in the cooking, powerfully accentuating the tomato flavor. (thus the theme music for this episode!)

I hope you all enjoy it - I also designed a new opening sequence and added "credits" to the end.

Bon Appetit!

MUFFINATED RED PEPPER VODKA TOMATO SAUCE OVER PASTA

INGREDIENTS

* 3 tablespoon olive oil
* 1 onion, chopped
* 1 (28 ounce) can canned peeled and diced tomatoes
* 1 cup heavy whipping cream (this is optional, for those of us that are counting points or calories. the sauce will still ROCK YOUR world without heavy cream)
* 1/4 cup vodka
* 1/4 teaspoon crushed red pepper flakes
* salt and pepper to taste
* 1 pound bowtie pasta
* 2 tablespoons grated Parmesan cheese

DIRECTIONS

1. In a large skillet over medium heat, add onion and saute for 8 minutes or until transparent.
2. Add tomatoes and cook for 25 minutes or until almost no liquid remains in skillet; stir frequently.
3. Increase heat and add cream, vodka and red pepper flakes; boil for 2 minutes or until thickened to sauce consistency. Season to taste with salt and pepper.
4. Bring a large pot of lightly salted water to a boil. Add bowtie and cook for 8 to 10 minutes or until al dente; drain and transfer to a large bowl.
5. Bring sauce to a simmer and pour over pasta; toss to coat. Sprinkle with Parmesan cheese; serve.

Notes: I like my food spicy - so I use the red pepper flake - it is totally optional. An easy tip to give your pasta extra FLAVORGASM factor is to toss it in some really first-rate olive oil before pouring the sauce over your bowties.

This is an easy-to-make -- delicious meal! - I hope you like it!

Comments

[tonethbone.livejournal.com]

Where's the garlic? Gotta have the garlic!
Great video nontheless

[moved.livejournal.com]

Agreed.

And a little tip: use pasteurized (not ultra pasteurized) heavy cream or table cream - whatever you can find with the highest fat content. Heavy whipping cream adds a few chemicals to make it easy to whip into fluff and takes some of the flavor out of it.

[low-fat-muffin.livejournal.com]

:-) or evaporated milk or sour cream if you don't want quite all that artery clogging goodness. I do - I'd also reduce the onions in bacon and bacon grease just to take it clearly over the top.

[moved.livejournal.com]

Bacon makes everything better!

[low-fat-muffin.livejournal.com]

BACON!!!

[moved.livejournal.com]

Bacon!

Push Button Receive Bacon :P

[woofmantoronto.livejournal.com]

Okay you're making me hungry:-)

Nice recipe which I will try this week. How did you make the video by the way? What software do you use? I need to get the same thing:-)

Re: Push Button Receive Bacon :P

[low-fat-muffin.livejournal.com]

I use a Windows Machine - and the free downloadable "Windows Movie Maker" - I take the video with my Canon Digital Camera. It's frighteningly easy actually. :) But I have 15 episodes of practice.

[bukephalus.livejournal.com]

**Heavy sigh**

Every time I watch one of these, I just want to marry you. Is that so wrong!?

I'm glad to hear the cream is optional. Still... I'm sure it tastes fabulous but I am looking for high-protein meals with low fat and starch. So I probably won't be making this one.

But I still love it!

[designerotter.livejournal.com]

What a delight! I've got faulty DNA, so I cook abysmally, but I love to watch experts do it - and you're one of 'em!
The chef looks terrifically handsome (next time, red shirt please, to go with the tomatoes ... can't resist art directing *grin*), and both chef and dish are most droolworthy - and very low-calorie too!

[starzinked.livejournal.com]

you are so making this for me when i fly to SFO. (PLEASE!)

[djmadadam.livejournal.com]

[musicbearmn.livejournal.com]

I will be making this for dinner very soon :) I love your cooking videos!