Pasta with Vodka Cream Sauce

Back when I was a novice home-cook, I didn't quite understand the concept of simplicity. Way back when, I would toss as many things I could fit onto a plate. Now, I try to think about how things work and how to value the flavor of a single ingredient. Best example: the famed 'simple tomato sauce with onions and butter.' It's been all over the web and back, making friends and fans all over - and for good reason. It's the simplest thing, but also, the most delicious thing ever. My sister made it one night and I couldn't believe how stunning a tomato sauce could be!

Such is the story of this vodka sauce. Simple ingredients + love = stunningness. When I read about how Xialou of 6 Bittersweets made and loved this sauce, I was intrigued. One day, when I noticed I happened to have all of the ingredients on hand, I gave it a try and well, stunningness. I know that's not a word, but it's the only word that describes the beauty of this sauce. Use good tomatoes, it's the key. And fresh basil? It's a must. 

I just love this vodka sauce. It's perfectly spicy, tangy and delicious. My whole family enjoyed it too! Oh, and I must add... one day, I randomly decided to toss some quinoa in the sauce, add steamed broccoli and slivered almonds and it was pure joy! I'm sure it would be good in many other things as well. 

Pasta with Vodka Cream Sauce

Yields: about 3 - 4 servings

Original recipe here.

1/2 lb. dry pasta, of your choice

1 tbsn. olive oil

1/2 cup finely chopped onion or 2 - 3 shallots

scant 1 tsp. salt, divided

1/2 tsp. crushed red peeper flakes

1 garlic clove, minced

1/2 cup vodka

1/4 cup vegetable or chicken broth

1 (14.5 oz) can of diced tomatoes, undrained

1/4 cup whipping cream

3 tbsn. thinly sliced fresh basil

shaved or grated Parmesan cheese, to garnish

additional fresh basil (optional)

Cook the pasta according to the package directions, drain and keep warm. Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and saute for about 4 minutes or until tender. Add 1/4 tsp. salt, pepper and garlic; saute for 1 minute. Add the vodka (be careful, because it can catch on fire) and bring to a boil. Reduce the heat and simmer for 3 minutes or until the liquid is reduced by about half. Stir in 1/2 tsp. salt, the broth, and tomatoes and bring to a boil. Reduce the heat and simmer for 8 minutes. Remove from the skillet and let cool slightly.

If you have a stick blender, you can puree the sauce in the pan, if not, place the tomato mixture in a conventional blender. Remove the center piece from the blender (to allow the steam to escape) and secure the lid on the blender. Place a clean towel over the opening of the blender (to avoid splatters) and process until smooth. Return the mixture to the pan. Mix in the cream, then cook the sauce for 2 more minutes over medium heat, stirring constantly. Remove from the heat and stir in the cooked pasta, scant 1/4 tsp. salt and basil. Taste and adjust seasoning as necessary. Serve immediately.

Pasta with Baked Tomato Sauce

I think it's so funny, or I guess interesting, how much we learn as we grow up. Not only what we learn, information wise, but what we learn to like or dislike. As a kid, I used to hate tomatoes, onions, garlic and avocado - I know I'm really kicking myself about it.

Over time, I don't know what happened, all of a sudden they all began to just grow on me and now, well now, I love them, can't live without them! This pasta is just a simple, comforting meal. Just roast off some tomatoes, toss with some spaghetti and top with a drizzle of really good olive oil. Really, it's that simple. 

Mmmmm carbohydrates!

Pasta with Baked Tomato Sauce

Yields:

Original recipe here.

1/3 cup extra virgin olive oil

1 lb. very ripe cherry tomatoes, halved

1/3 cup plain dry breadcrumbs

1/4 cup freshly grated Parmigiano

2 garlic cloves, finely chopped

salt and freshly ground black pepper

1 lb. pasta, cooked al dente

1/4 cup loosely packed basil leaves, torn

Preheat the oven to 400 F. Grease a 13x9" baking dish with 1/3 of the olive oil. Place the tomatoes cut side up in the dish. In a small bowl, combine the bread crumbs, cheese and garlic and toss with a fork to mix well. Sprinkle the mixture over the tomatoes, making sure that each cut side is well covered with the crumb mixture. Sprinkle with salt and pepper. Bake until the tomatoes are cooked through and starting to brown on top, about 20 minutes. When the tomatoes are done, add the basil and stir vigorously to mix everything into a sauce. Add the pasta to the baking dish, then top with the remaining olive oil and toss well. 

Pasta with Corn, Burrata, Pancetta and Chilies

Everything about this pasta screams SPRING! It's in the middle of winter and I'm making a pasta that is vibrant with color and delicate in taste - in other words, perfect. 

In the midst of winter, this pasta was like a bright shining light. I used frozen corn since corn isn't in its peak right now and it still tasted fantastic. The combination of basil, corn and pancetta was so freaking delicious. Sadly, I couldn't find burrata! I normally get it from Trader Joes but I think they stopped carrying it. I love Trader Joes but the most frustrating thing about that place is that once you bond with one of their products, they'll remove it from their stock!

Anyways this pasta is amazing! Light, fresh, and delicious. 

Pasta with Corn, Burrata, Pancetta and Chilies

Yields: about 4 servings

Original recipe here.

1/2 lb. dried or fresh wide noodles, like pappardelle or fettuccine

1/2 cup panko bread crumbs

1/2 cup fresh basil leaves, plus more to garnish

1/4 tsp. sea salt, plus more to season

extra virgin olive oil

1/4 lb. pancetta

2 ears of corn, kernels removed

4 dried red chilies, cut into small pieces

1/2 cup Parmigiana Reggiano, shredded

1/4 lb. burrata

Cook the pasta according to the directions, to al dente. Drain, reserving 1/2 cup of the cooking liquid. While the pasta is cooking, prepare the breadcrumbs and sauce. For the breadcrumbs, place the panko, basil, and salt in a food processor and grind until small. Drizzle the breadcrumbs with 1 tbsn. of olive oil and pulse until well incorporated. Using a non-stick skillet, toast the breadcrumbs until lightly browned and dry, set aside. To make the sauce, heat up a large skillet and add 2 tbsn. of olive oil. Add the pancetta and cook for 2 minutes or until slightly caramelized. Add the corn and chilies to the skillet and cook on medium heat for 5 - 7 minutes, stirring occasionally. Deglaze the pan with some of the cooking liquid if necessary. Finally, turn off the heat and add the pasta, cheese and cooking liquid to the skillet. Combine well using tongs. Top with a generous dusting of breadcrumbs and several hunks of the burrata. Garnish with torn basil leaves.

Pioneer Woman's Asian Noodle Salad

Wow honestly, this woman never fails to please me. Nuh uh, no way. She calls this her "most favorite salad ever." Who am I to disagree, hell it's now one of my favorites too! It's uncomplicated, un-fussy, delicious and healthy. And the flavor? Let's see... crunchy, chewy, salty, sweet and sour. Yep it's a keeper folks!

It's like a fiesta on a plate!

The uber yummy dressing:

Pioneer Woman's Asian Noodle Salad

Yields: A LOT!, probably enough to feed 15 - 20 as a side

Original recipe from The Pioneer Woman, which can be found here.

Printable Recipe

For the salad:

1 package linguine noodles, cooked, rinsed and cooled

1/2 - 1 head of napa cabbage, sliced

1/2 - 1 head of purple cabbage, sliced

1/2 - 1 bag baby spinach (I forgot to add this, but it was still delicious)

1 red bell pepper, sliced thin

1 orange bell pepper, sliced thin

1 yellow bell pepper, sliced thin

3 scallions, sliced

3 cucumbers, peeled and julienned

lots of chopped cilantro, up to 1 bunch

1 can whole cashews, lightly toasted in a skilled

For the dressing:

Juice of 1 lime

8 tbsn. olive oil

2 - 3 tbsn. sesame oil

8 tbsn. soy sauce

1/3 cup brown sugar

3 tbsn. fresh ginger, minced

2 cloves garlic, minced

2 hot peppers or jalapenos, minced

chopped cilantro, lots

Mix together the salad ingredients. Whisk together the dressing ingredients and pour over salad. Mix with tongs and serve on a platter. Dressing keeps up to three days before serving, without cilantro.

Deeeee-liicous!

Alli's Chicken Pasta Salad

I often have school all day. And by all day I really mean all day; sometimes from 8 in the morning to 10 at night! I don't know how I do it or how my mind has the capability to be working for that long but good nutritious food really does help. I would usually resort to just grabbing some food from some greasy place but it's that icky feeling afterward that forced me stop my habits. I like making things like this pasta that's easy to transport and keeps well. But most importantly is yummy!

1. First, season your chosen veggies and roast them.

2. Next, add all of your ingredients into a large bowl.

3. Grab your favorite Caesar dressing (Ken's lite happens to be mine).

4. Add pasta, pour sauce, and toss.

5. Enjoy by the heaping spoonful!

6. Or grab a plate and be civilized!

Alli's Chicken Pasta Salad

Yields: About 10 - 15 servings

Printable Recipe

1 roast chicken

1 box of grape tomatoes

1 box of mushrooms (of your choice)

1 bunch of asparagus

2 tbsn. olive oil

1/2 - 3/4 cup of Ken's Lite Caesar dressing 

1 box of pasta (of your choice)

salt and pepper

Cook the pasta according to the directions on the box, making sure to salt your boiling water. Once the pasta is done, drain it and set aside. Cut your asparagus into thirds and slice your mushrooms and then place them on a baking sheet. Sprinkle them with some salt, pepper and the olive oil. Bake for about 10 minutes or until your preference of done-ness. While that is cooking, remove the meat from the roast chicken and roughly chop or just shred with your fingers. Place it in a large bowl. Next add the cooked veggies and the drained pasta. Slice the tomatoes in half (or you could keep them whole) and toss them in. Start by adding 1/2 a cup of dressing and toss. If you want more dressing, just simply add some. Sprinkle with some more pepper and enjoy!

* This is a very loose recipe. It originally called for cucumbers, tomatoes, garbanzo beans and corn but I changed it up with my own favorite vegetables and you can do the same!

Spinach & Feta Orzo Salad

My sister bought this ginormous bag of baby spinach the other day and we didn't think we could finish it by just making salads alone... so she made this orzo pasta salad. Yum! Later we added some roasted chicken for some protein but it would be great with grilled shrimp too. This salad is really versatile with mix ins, so don't be afraid to add something new, most likely it will turn out to be delicious. 

Spinach and Feta Orzo Salad

Yields: 4 - 6 servings

Slightly adapted from here and here. 

Printable Recipe

1 lb. fresh spinach, washed and dried

1/2 cup feta cheese, crumbled

2 medium tomatoes, diced 

zest of 2 lemons

lemon juice, to taste

1 1/2 cups of orzo

24 basil leaves, torn

1 - 2 tbsn. olive oil

salt and pepper, to taste

Pile the spinach leave on top of each other and julienne them into thin strips. Prepare the basil leaves the same way. In a large bowl, combine the spinach, lemon zest and chopped tomatoes. Cook the orzo according to the directions on the box. Once the pasta is drained, pour the hot pasta into the bowl with the spinach to allow it to wilt and the tomatoes to warm. Drizzle the olive oil on top and add the basil, salt, pepper and lemon juice to taste. Toss and eat immediately or refrigerate and eat later (it can be eaten warm or cold).

*** This would also be great with pine nuts, red onion, olives or whatever!