CraigC
Master Chef
- Joined
- Jan 27, 2011
- Messages
- 6,486
Fresh Sicilian Tomato Sauce
¼ cup extra virgin olive oil
4 cloves fresh garlic (we use about 6)
1 medium yellow onion, finely chopped (we us a large)
9 cups cored and chopped very ripe fresh tomatoes
2-3 cans (14.5 oz) of diced tomatoes
½ cup dry white wine
1 box (32 oz) low sodium chicken broth. You may not need it all.
Dry basil to taste
6 Tbsp unsalted butter
Salt and fresh ground black pepper to taste
Heat an 8-10 quart sauce pan on med-high and add the oil, onion and garlic. Saute until onion is translucent. Add everything else except the butter, salt and pepper. Bring to a simmer and gently cook, uncovered for about 4 hours, stirring often. Stir in butter, then salt and pepper to taste. You may need to add additional chicken broth if it starts to dry out. Use your judgment. You will need 1-1/2 cup of this sauce for the penne. Freeze the rest in quart freezer bags for your next Italian concoction!
Start your pasta water and time the pasta according to the package directions, for al dente, to be ready when you add the vodka to the sauce. We prefer Barilla pasta. Use the whole package (1 lb).
Penne alla Vodka
1-2 Tbsp extra virgin olive oil, as needed
¼ lb Pancetta, cut into ¼” dice
1 medium or large yellow onion (depends on how much you like onions) thinly sliced.
2-3 or4or…. cloves garlic, finely minced
½ cup dry white wine
1 cup heavy whipping cream
1-1/2 cups fresh Sicilian tomato sauce
½ cup decent vodka
¼ cup grated Parmesan cheese
Make sure you grate extra to add when it is served!
Heat a 12 “, deep skillet to med-high. Add enough oil to coat the bottom using a paper towel to spread it around. Add the Pancetta, saute until browned, remove from pan and drain on a paper towel. Add more oil if needed to make about 2 tablespoons. Add the onion and saute until almost tender but not caramelized. You still want a little crunch left. Remove and set aside. Add the garlic and saute about 30 seconds. Add the wine and simmer for about 2 minutes. Add the cream, tomato sauce and cheese. Simmer and stir together until smooth. Salt and pepper to taste. Add the vodka and onions and bring to a simmer. Drain the pasta and add to the sauce. Serve with extra Parmesan to taste and some crusty bread! Some good Chianti goes well!
¼ cup extra virgin olive oil
4 cloves fresh garlic (we use about 6)
1 medium yellow onion, finely chopped (we us a large)
9 cups cored and chopped very ripe fresh tomatoes
2-3 cans (14.5 oz) of diced tomatoes
½ cup dry white wine
1 box (32 oz) low sodium chicken broth. You may not need it all.
Dry basil to taste
6 Tbsp unsalted butter
Salt and fresh ground black pepper to taste
Heat an 8-10 quart sauce pan on med-high and add the oil, onion and garlic. Saute until onion is translucent. Add everything else except the butter, salt and pepper. Bring to a simmer and gently cook, uncovered for about 4 hours, stirring often. Stir in butter, then salt and pepper to taste. You may need to add additional chicken broth if it starts to dry out. Use your judgment. You will need 1-1/2 cup of this sauce for the penne. Freeze the rest in quart freezer bags for your next Italian concoction!
Start your pasta water and time the pasta according to the package directions, for al dente, to be ready when you add the vodka to the sauce. We prefer Barilla pasta. Use the whole package (1 lb).
Penne alla Vodka
1-2 Tbsp extra virgin olive oil, as needed
¼ lb Pancetta, cut into ¼” dice
1 medium or large yellow onion (depends on how much you like onions) thinly sliced.
2-3 or4or…. cloves garlic, finely minced
½ cup dry white wine
1 cup heavy whipping cream
1-1/2 cups fresh Sicilian tomato sauce
½ cup decent vodka
¼ cup grated Parmesan cheese
Make sure you grate extra to add when it is served!
Heat a 12 “, deep skillet to med-high. Add enough oil to coat the bottom using a paper towel to spread it around. Add the Pancetta, saute until browned, remove from pan and drain on a paper towel. Add more oil if needed to make about 2 tablespoons. Add the onion and saute until almost tender but not caramelized. You still want a little crunch left. Remove and set aside. Add the garlic and saute about 30 seconds. Add the wine and simmer for about 2 minutes. Add the cream, tomato sauce and cheese. Simmer and stir together until smooth. Salt and pepper to taste. Add the vodka and onions and bring to a simmer. Drain the pasta and add to the sauce. Serve with extra Parmesan to taste and some crusty bread! Some good Chianti goes well!
Not sure if I could part with that much of my beloved Vodka though lol!
