What is it about this weather? Has the dark, cold, drizzly rain inspired me to cook with spirits? This is the second week in a row that my Dark Days meal has featured hard liquor as a title ingredient. Well, you’re welcome! This is another great recipe I’m happy to pass along.
I’ve made this meal before, but not with all local ingredients. Tyler and I couldn’t believe how great it turned out. It really was the best version I’d ever made and I owe it all to the local ingredients that went into the dish. Even the vodka was local!
The recipe comes from Celebrate the Rain by the Junior League of Seattle. If you don’t know about this book, I’d like to introduce you to it. All the recipes are great, most feature a suggested beverage to pair with the meal, and the book highlights flavors of the Pacific Northwest. It’s a perfect local cookbook!
I served the pasta alla vodka with some green beans I’d frozen earlier this summer and kept them simple with Golden Glen Creamery butter and a bit of salt. Mmmm summer well-preserved! It was the kind of meal you look forward to having for lunch even before you’ve finished your dinner. Lucky for us, this recipe makes enough for 6-8 so there were plenty of leftovers the next day.
1/4 C. olive oil, far
5 cloves garlic, minced, B’ham Farmers’ Market
1/2 tsp. dried red pepper flakes, far
1 quart canned tomatoes, garden home-canned
1 lb. pasta, far
1 C. whipping cream, Golden Glen Creamery
2 Tbs. vodka, Dry Fly
2 Tbs. fresh parsley, WA
Salt & Pepper to taste, far
Grated Parmesan for serving, far
I really wish there was a local source for dried pasta in Everett. Does anyone have any tips? The Dark Days have made me think more and more about trying to make homemade pasta. I can only imagine how good this would be with a hand-made noodle!
Heat oil in large, deep skillet over med. heat. Add garlic, salt and red pepper flakes and cook stirring often. Watch the garlic, you just want to sauté it, not brown it. Burned garlic will ruin a dish! Add tomatoes and stir to blend. Pour yourself a glass of wine and relax while the sauce simmers and thickens, about 15 minutes.
Bring a large pot of salted water to a boil, add pasta and cook until al dente. Drain pasta well and add to tomato sauce. Add cream and vodka and toss. Cover skillet, reduce to low and let sit for 2-4 minutes to allow pasta to absorb the sauce. Add parsley and season to taste with salt and pepper. Sprinkle with Parmesan and serve immediately. Save any leftovers for lunch. Bon appetit!