It’s the first weekend of the summer and I’m looking forward to getting out and enjoying this beautiful weather. The last thing I want to do is spend hours in the kitchen preparing dinner, so I have collected a few quick and easy recipes to make this weekend. Before I get to those, I have a fantastic secret recipe for rigatoni alla vodka that can be made in under 20 minutes.
This recipe is only one of the authentic restaurant style Italian recipes featured in the “Cucina, Vini and Castelli” cookbook. This book contains a great selection of recipes made with natural ingredients and prepared in 20 minutes or less. These are perfect recipes for a romantic dinner with someone special.
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New Secret Recipe
2 tbsp Olive Oil
1 tsp Butter
1/4 finely chopped Onion
2 cloves chopped Garlic
handful Parsley, chopped
8 slices Italian Pancetta
6.5 ounces Tomato Paste
6.5 ounces Whipping Cream
2 ounces Vodka
1 lb. rigatonia Pasta
Boil Water and add Salt
Add Pasta and cook uncovered until done for about 8 minutes.
Cook pasta “al dente” meaning “firm to the bite”
Drain and toss in the sauce right away.
Preheat Pan for about 1 minute.
Heat Olive Oil and Butter on medium for about 1 minute.
Add Onion and cook until golden brown for about 2 minutes.
Add Garlic and Parsley and cook for about 1 minute.
Add Pancetta and cook for 2 minutes.
Add Vodka and wait to evaporate for about 2 minutes.
Add Tomato Paste and cook for about 3 minutes.
Add Cream and wait to bubble about 3 minutes.
Add cooked Pasta and blend for about 2 minutes.
Serve right away.
Optional: Decorate with a Parsley Leaf
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Until next time… Be Well!
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