Rocco's Pasta alla Vodka

This pasta alla vodka recipe, adapted form a chef Rocco Dispirito, might take you by surprise when you realize it’s missing one very important ingredient…. the vodka! Rocco explains vodka contains a lot of calories, but not a lot of flavor. Alcohol, however, is one of 3 flavor carriers (along with water and fat), but its absence is replaced by the the addition of heavy cream, which not only adds a bit of luxury, but it rounds out the flavors beautifully.

Items used to make this recipe:

(affiliate links)

• 6-quart stock pot https://amzn.to/2PZKlR2

• microplane grater https://amzn.to/2VQDqyH

• fire-roasted red peppers https://amzn.to/2VUByFo

• Rocco DeSpirito’s cookbook Now Eat This https://amzn.to/2YidMQW

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Rocco’s Pasta alla Vodka

makes 4 servings

Printable Recipe

Ingredients

• 8 ounces your favorite shape pasta

• 1 tablespoon extra virgin olive oil

• 1/4 teaspoon crushed red pepper flakes (or more to taste)

• 1 1/2 cups tomato sauce (try my quick marinara or san marzano sauce)

• 3/4 cup jarred fire-roasted red peppers, drained and chopped

• 1/4 cup heavy cream

• 1/4 cup freshly grated parmigiano-reggiano cheese

• 1 cup chopped fresh basil leaves

Directions

1. In a 6-quart stockpot, bring 8 cups of water and 1/2 ounce (15 grams or 2 1/2 teaspoons) Morton’s Kosher salt to a boil; add pasta and continue to boil until al dente, stirring occasionally.

2. In a large skillet, heat olive oil and crushed red pepper flakes for 1 minute, then add sauce, chopped fire-roasted peppers and cook, stirring frequently, until heated through.

3. Stir in cream, cheese, and simmer for 5 minutes.

4. Remove from heat, stir in fresh basil, and serve immediately.

adapted from Rocco DeSpirito Now Eat This

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Maple Brined Pork Loin

Welcome to my first Holiday Recipe Club submission.  The ingredients I was to use for this Memorial Day challenge were watermelon (don't like), beer (don't drink), or pork (I can do that).

This is a recipe I found a few years ago on Chef John's blog Food Wishes.  Like all the other Chef John recipes I've tried, this one's a keeper.  Easy too.  Enjoy!

Maple-Brined Pork Loin

makes 4-6 servings

Printable Recipe

Ingredients

• 2-3 pound boneless pork loin roast

• 4 cups cold water

• 1/4 cup kosher salt

• 1/3 cup pure maple syrup (no substitutes)

• 2 cloves garlic, smashed

• 3-4 slices fresh ginger

• 1/2 teaspoon crushed red pepper flakes

• 2 teaspoons dried rosemary

• 1 tablespoon ground black pepper

• vegetable oil

Glaze:

• 2 tablespoons pure maple syrup

• 2 tablespoons Dijon mustard

Directions

1. In a container large enough to hold the brine and pork loin (I used a gallon size zipper top bag), combine the water, kosher salt, 1/3 cup maple syrup, garlic, ginger, red pepper flakes, black pepper, and rosemary; stir to dissolve salt completely.

2. Add the pork loin; refrigerate for 8-10 hours.

3. Remove loin from brine; discard brine.

4. Dry the roast very well with paper towels. Preheat the oven to 325F.

5. In an oven safe pan, over med-high heat, brown the pork loin on all sides.

6. Transfer pan to preheated oven; roast for a total of 20-25 minutes per pound.

7. Approximately 15 minutes before the roast is done, make the glaze by combining the Dijon and remaining maple syrup.

8. Reserve some glaze for garnish; brush the rest on the loin.

9. Continue roasting until the loin reaches an internal temperature of 155F.

10. Let the loin rest for 10-15 minutes before carving.

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