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The Ultimate Rigatoni with Vodka Sauce
by
Erin Berdan
Calificación: 4.0
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%3C/p%3E%3Cp%3EVodka%20Sauce%3C/p%3E%3Cp%3Eserves%204%3C/p%3E%3Cp%3EHeat%20a%20medium%20nonstick%20frying%20pan%20over%20medium%20high%20heat.%20Cook%20the%20prosciutto%20until%20just%20starting%20to%20brown%20around%20the%20edges.%20Transfer%20to%20a%20plate.%20In%20the%20same%20pan,%20squeeze%20the%20sausage%20out%20of%20the%20casing%20into%20the%20pan%20in%20bite-sized%20chunks.%20Discard%20the%20casings.%20Cook%20the%20sausage%20until%20browned%20on%20all%20sides%20and%20cooked%20through.%20Drain%20on%20a%20paper%20towel.%3C/p%3E%3Cp%3EIn%20a%20large%20skillet%20over%20meidum-high%20heat,%20melt%20the%20butter.%20Add%20the%20onion%20and%20saute%20until%20the%20onion%20is%20translucent.%20Do%20not%20brown.%20Add%20the%20garlic%20and%20Italian%20seasoning%20and%20continue%20cooking%20for%201%20minute.%3C/p%3E%3Cp%3EAdd%20the%20tomatoes%20with%20their%20juice%20and%20simmer%2010%20minutes,%20stirring%20occasionally.%20Add%20the%20vodka%20and%20simmer%205%20minutes.%20Add%20the%20cream,%20milk,%20Paremsan%20cheese,%20and%20tomato%20paste.%20Stir%20until%20the%20tomato%20paste%20is%20absorbed%20into%20the%20sauce.%20If%20the%20sauce%20is%20too%20light,%20add%20more%20tomato%20paste.%20Stir%20in%20the%20prosciutto%20and%20cook%20until%20the%20sauce%20thickens%20slightly.%3C/p%3E%3Cp%3EStir%20in%20the%20sausage%20and%20peas%20and%20cook%20until%20heated%20through.%20Note:%20As%20this%20cooks,%20it%20gets%20thicker.%20If%20it%20gets%20too%20thick,%20stir%20in%20a%20tablespoon%20or%20two%20of%20the%20pasta%20water%20to%20get%20the%20desired%20consistency.%20Season%20to%20taste%20-%20with%20the%20cheese,%20prosciutto%20and%20sausage%20you%20likely%20won't%20need%20salt.%20But%20I%20like%20to%20add%20some%20fresh%20black%20pepper.%3C/p%3E%3Cp%3EServe%20tossed%20with%20homemade%20rigatoni%20(below)%20or%20your%20favorite%20pasta.%20Top%20with%20extra%20grated%20Parmesan%20cheese.%3C/p%3E%3Cp%3EHomemade%20rigatoni%20(optional,%20of%20course,%20but%20yummy!)%3C/p%3E%3Cp%3ERecipe%20based%20on%20the%20one%20from%20the%20Kitchenaid%20pasta%20press%20instruction%20book%3C/p%3E%3Cp%3E3%20large%20eggs%3C/p%3E%3Cp%3E2%20Tbsp.%20water%3C/p%3E%3Cp%3E2%203/4%20cups%20sifted%20all%20purpose%20flour%20OR%202%201/4%20cups%20sifted%20all%20purpose%20flour%20PLUS%201/2%20cup%20semolina%3C/p%3E%3Cp%3Epinch%20of%20salt%3C/p%3E%3Cp%3EBreak%20the%20eggs%20into%20a%20glass%20measuring%20cup.%20If%20the%20total%20amount%20is%20less%20than%203/4%20cup,%20add%20a%20little%20water%20to%20get%20to%20that%20amount.%3C/p%3E%3Cp%3ETo%20measure%20the%20flour,%20sift%20the%20flour%20first,%20then%20measure%202%203/4%20cups%20-%20this%20is%20to%20ensure%20the%20right%20consistency.%3C/p%3E%3Cp%3EPut%20the%20flour,%20salt%20and%20semolina%20(if%20using)%20in%20the%20bowl%20of%20the%20stand%20mixer.%20Attach%20the%20flat%20beater.%20Turn%20to%20speed%202%20and%20gradually%20add%20the%20eggs%20and%202%20Tbsp.%20water.%20Mix%2030%20seconds.%20Stop%20the%20mixer%20and%20exchange%20the%20beater%20with%20the%20dough%20hook.%20Knead%20on%20speed%202%20for%202%20minutes.%20Remove%20dough%20from%20bowl%20and%20knead%20by%20hand%20for%201%20minute.%3C/p%3E%3Cp%3EPass%20walnut%20sized%20pieces%20of%20dought%20though%20the%20pasta%20press%20using%20the%20rigatoni%20attachment.%3C/p%3E%3Cp%3ECook%20in%20boiling%20water%204-5%20minutes%20or%20until%20cooked%20through.%3C/p%3E){kind=link}