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

(affiliate links)

Garlic Scape Pesto

I can't wait to share this recipe for Garlic Scape Pesto.  For those not familiar with garlic scapes - they're the curly green tops of hardneck garlic.  The season for garlic scapes is limited to spring and summer so grab them the next time you see them at the farmer's market.  They have a mild garlic flavor and can be used fresh or cooked just like you'd use onions or scallions - heck, I even think they look cool in a vase on the counter, but my favorite way to enjoy them is to make this flavorful pesto to serve on pasta or fish.  It's a cinch to make and lasts for a couple weeks in the fridge - freezes beautifully too. 

Garlic Scape Pesto

makes about 1 cup

Printable Recipe

Ingredients

• 1/3 cup chopped garlic scapes (use the tender parts of the stem)

• 1/3 cup pine nuts, toasted

• 1/3 cup grated Pecorino Romano cheese (Parmesan if Romano is too strong for you)

• 1/3 cup extra virgin olive oil

• salt and pepper to taste

Directions

1. Place all the ingredients in a blender or food processor and puree; season with salt and pepper to taste (remember, the cheese is very salty). 

2. Refrigerate for up to 2 weeks or freeze for longer storage.