Donna's Daily Dish
Inspiring people to create every day recipes
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Inspiring people to create every day recipes
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Do you ever crave a pasta dish with a rich, creamy sauce? Recently in the “Here to Help” column in the first section of The New York Times was a published recipe by Colu Henry for Pasta alla Vodka. This recipe takes a quick 30 minutes to prepare. For the recipe you’ll need, kosher salt, rigatoni (or penne), olive oil, pancetta (optional, but I suggest you don’t skip), an onion, fresh garlic, red-pepper flakes, vodka, 28-ounce can crushed tomatoes, black pepper, heavy cream, Parmesan cheese, fresh oregano and fresh parsley.
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As a person that loves to cook and blog, I find it necessary to seek out and try new recipes. My lucky husband rarely gets the same meal twice, except for his pasta, which is required weekly. With this in mind, I delved into my extensive files (I have them sorted by category in plastic file folders) and came across a recipe from Delicious Orchards. The recipe must be over 20 years old and is from the fall/winter season. One side of the sheet has recipes for acorn and butternut squash (I’ve made the baked squash and apple casserole, delish!) and the other, spaghetti squash. The recipe that they gave was for spaghetti squash casserole. Although, not quite technically “pasta” for my husband, he has a new fondness for spaghetti squash.
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