Pasta

Sultry Spaghetti Nests

Sultry Spaghetti Nests
Sultry Spaghetti Nests

Sultry Spaghetti Nests

This recipe was inspired by the Pasta Queen on Instagram. It makes for a stunning presentation, but requires some patience. It may take a little practice before shaping the pasta nests. Put on your favorite apron and follow me in Gina’s Kitchen!

Serves: 6-8
Level of difficulty: Intermediate

Sultry Spaghetti Nests

Sultry Spaghetti Nests

Ingredients:

3/4 lb. thin spaghetti
1 handful of salt for pasta water
¼ – ½ cup reserved pasta water
1 tbs. extra-virgin olive oil + more to drizzle
8 ounces pancetta, chopped
½ – ¾ cup dry white wine
28 oz. can peeled San Marzano tomatoes, crushed*
¼ – ½ cup prepared plain sauce – not included in the photo
10-12 slices Provolone cheese, each rolled and broken into 2 pieces
Freshly grated Parmigiano Reggiano or Pecorino cheese
Fresh basil leaves for garnish

Preparation:

In a large skillet, on medium-high heat, heat olive oil. Pan fry pancetta until golden brown, 3-5 minutes. Deglaze with wine. Stir for 1-2 minutes. Add tomatoes, tomato sauce, and reserved pasta water. Lower the flame, and simmer for at least 15 minutes. Stir occasionally.

Preheat oven to 350-degree Farenheight.

While the sauce is cooking, bring the pasta water to a boil. Add salt. Cook pasta al dente. Reserve some water before draining it (follow the recipe). Drop the pasta in the tomato sauce. Mix well until every strand of pasta is coated with the sauce. Use a fork or thongs to shape the little nests in a ladle. (Should yield about 8-10 pasta nests depending on their sizes.) Place each nest in a medium to large metal baking pan. Add any leftover sauce on top. Nestle 2 pieces of cheese in the center of each nest and sprinkle it with the grated cheese.

Bake for about 5-8 minutes until the cheese has melted. Remove. Garnish each pasta nest with a basil leaf, and drizzle liberally with olive oil.

Your guests will appreciate this gorgeous spaghetti bake as well as the tastiness of the dish. Use a spatula to serve the pasta.

Cook’s notes: you can crush the tomatoes by hand or use a potato masher.

Wine Pairing Suggestions: Sangiovese-based wines such as Chianti Classico or Rosso di Montalcino. A Montepulciano d’Abruzzo would work as well.

Sultry Spaghetti Nests

Sultry Spaghetti Nests

Sultry Spaghetti Nests

Sultry Spaghetti Nests

Please let me know when you make this! It’s a crowd pleaser!

All photos are my own. All rights reserved

Buon Appetito!

Gina Martino Zarcadoolas, aka Foodiewinelover
Culinary Personality, Food & Wine Blogger
Author of the cookbook: Cuisines, Corkscrews & Cultures
Level-2 Certified world-renowned – “WSET: Wine, Spirit, Education, Trust”
Level-2 Certified Sommelier & Italian Wine Scholar
Winner of 2019 Italian Wines “Salice Salentino USA Bloggers” Award, held in Puglia, Italy
Brand Strategist

Pasta al Forno – Baked pasta 365

Pasta al Forno

Pasta al Forno

In case you didn’t know, 365 is Whole Foods’ brand name, and some of the ingredients in this dish were purchased at that grocery store chain. I was pleased with the outcome, but you can use any brand of your choice. I did something untraditional to save time on cleaning. Usually, I recommend the sauce waits for the pasta when making spaghetti al pomodoro con basilico or any pasta dish on the stovetop. However, since this dish was going to be baked in the oven, I cooked the pasta first, drained it, then used the same pot to make the sauce. Do you get the picture? One less pot to clean! This is a spin on baked ziti! I like the way the meat and cheese nestle inside the shells. This is much faster than building a lasagna/e.

Serves 6-8
Level of difficulty – Easy to medium

Ingredients: 

3/4 lb. medium-sized pasta shells (365)

1 handful of salt for pasta water

2-3 tbs. extra-virgin olive oil + more to drizzle

1 small onion, chopped

4 garlic cloves, chopped

1.40 lbs. ground beef, pasture-raised (365)

24 ounces prepared tomato sauce- plain or with basil

14 ounces chopped tomatoes

salt and freshly ground pepper to taste

1/4 cup reserved pasta water (if needed)

15 ounces ricotta cheese (365)

8 ounces organic mozzarella, low moisture part-skim, shredded (365)

1/2 cup to 3/4 cup Parmigiano Reggiano, (Italian Parmesan) grated

Preparation:

1. In a large pot, bring pasta water to a boil. Add salt. Cook for about 10 minutes or al dente (it will continue to cook in the oven). Drain, and save some pasta water. Pour the pasta in a medium-sized metal baking pan. Drizzle with olive oil. Cover with foil. Set aside.

2. Preheat the oven to 375 degrees Fahrenheit.

3. In the same pot, on medium heat, heat olive oil. Sauté onions and garlic for 1 – 2 minutes. Add the meat, and cook for 6-10 minutes until browned. Add the tomato sauce, chopped tomatoes, salt and pepper, and reserved pasta water. Stir well. Bring to a boil. Lower the flame. Cook for about 15-20 minutes, stirring occasionally.

4. Time to assemble. Use a ladle to spread the meat sauce over the pasta. Add ricotta, mozzarella, and Parmigiano cheese. Stir well. Bake in the oven covered with foil for about 30 minutes. Remove foil, drizzle with olive oil, and voila! Serve it with a salad.

Wine pairing suggestions: A Sangiovese Rosso, Chianti, or Lambrusco di Sorbara.

Lambrusco is a sparkling wine from the region of Emilia Romagna. The styles vary from sweet to dry, showing bright red fruit with lively acidity. For this reason, Lambrusco pairs well with tomato-based dishes and pizza. I visited Parma a few years ago and enjoyed Lambrusco for the first time. I paired it with pasta in a traditional Bolognese sauce and  “Culatello di Zibello”, a prized cured meat with a Protected Designation of Origin. They are both classic pairings in this Northern Italian region.

I promise you your guests will be satisfied with this soul-warming meal! I would appreciate it if you would direct them to my website. Until then, happy cooking and sipping!

PS. If you don’t consume alcohol, I recommend an Italian sparkling water to elevate the experience.

Buon Appetito!

Gina Martino Zarcadoolas, aka Foodiewinelover
Culinary Personality, Food & Wine Blogger
Author of the cookbook: Cuisines, Corkscrews & Cultures
Level-2 Certified world-renowned – “WSET: Wine, Spirit, Education, Trust”
Level-2 Certified Sommelier & Italian Wine Scholar Scholar
Winner of 2019 Italian Wines “Salice Salentino USA Bloggers” Award, held in Puglia, Italy
Brand Strategist

Lambrusco di Sorbara

Scrumptious Stuffed Shells & Sangiovese 

Chianti Classico

Chianti Classico

Food & wine pairings create many emotions; if done right, they are both great givers of happiness. 🍝🍷🥰
Today, I am sharing with you a recipe for stuffed shells that I paired with a lovely Chianti Classico. The idea is to keep it simple and minimize cleaning in the kitchen. This recipe serves 6 with a side of salad. The level of difficulty is easy to intermediate.
Scrumptious Stuffed Shells & Sangiovese

 

Ingredients:

1 (12-ounce) box jumbo shells*
1 handful of salt for pasta water
24 oz. jar – plain marinara sauce
8 ounces of fresh mozzarella, cut up
1 (15 oz) container of whole milk ricotta
Freshly grated Parmigiano Reggiano, to taste

Preparation: 

Boil pasta in salted water for 6-7 minutes. Drain.
Preheat the oven to 350°F

In the meantime, on the bottom of a large glass baking dish, spread some tomato sauce. Fill each shell with 1 teaspoon of ricotta cheese and place them in a single layer on the baking dish. Drizzle with tomato sauce. Place a piece of mozzarella in each shell. Sprinkle the Parmesan cheese. Voila!

Bake for about 45-50 minutes until you see the sauce bubbling.
Cook’s notes. I used about 27 shells. (There will be some unused shells)

Wine pairing: Renieri 2018 Chianti Classico Gran Selezione DOCG. This wine is made with 100% Sangiovese, and the grapes are cultivated in the southernmost part of the Chianti Classico zone, in the town of Castelnuovo Berardegna. The warm temperatures produce bigger and riper wines.
The aromas and flavors include cedar, leather, oak, underbrush, red juicy cherries, vanilla, tobacco leaves, mushrooms, and earthy characters. The tannins are supple and supported by vibrant acidity, leading to a long finish with a hint of chocolate. A superb wine, but I don’t believe it deserves 95 points. My opinion!

This wine complemented the stuffed shells to sublimeness.

Happy Cooking & Sipping

Gina Martino Zarcadoolas
Food & Wine Blogger, Recipe Developer, Sommelier Level 2 and WSET Level 2 certified.
Cookbook Author: Cuisines, Corkscrews & Cultures
Website: www.foodiewinelover.com

Braised Short Ribs in Tomato Sauce

Braised Short Ribs in Tomato sauce
Braised Short Ribs in Tomato sauce

Braised Short Ribs in Tomato sauce

Braised Short Ribs in Tomato Sauce

Braised Short Ribs in Tomato Sauce

It’s been raining here, and I needed some comfort food to cheer me up. I made braised short ribs simmered in a tomato sauce and paired them with a Nero d’Avola. It is the flagship grape of Sicily. Mille e Una Notte translates to A Thousand and One Night and comprises predominantly of Nero d’Avola. This wine boasts violet hues and shows great concentration. The nose delivers aromas of dark fruits, blackberry, plum, savory and sweet spices, and a hint of earthiness. The mouthfeel is silky and mirrors the nose with additional flavors of dark chocolate, baking spices, hints of black pepper, nutmeg, and licorice. The finish is lingering, and this wine has the potential for long cellaring. Below is the recipe for the short ribs.

Braised Short Ribs in Tomato Sauce

Ingredients:

6 short ribs (about 3 lbs.)
salt and freshly ground pepper, to taste
olive oil for frying
5-6 garlic cloves, chopped
1/2 cup dry red wine
1 (32) oz prepared plain tomato sauce
1/4 cup water
1 (26.46) Pomi strained tomatoes
Flat leaf parsley, plus more for garnish
1 lb. spaghetti or any pasta of your choice
1 handful of salt for the pasta water
Parmigiano Reggiano

Preparation:

Preheat the oven to 350-degree Fahrenheit.

1. In the meantime, liberally season the short ribs with salt & pepper. In a Deutch oven on medium-high heat, heat 2-3 tbs. olive oil, sear 3 short ribs for about 2-3 minutes on each side. Remove. Sear the second batch. Remove and set aside.
2. In the same pan, add more oil if needed, sauté the garlic for 1-2 minutes, and deglaze with the wine for 1-2-minutes. Add in the tomatoes, water, parsley, and ribs. Bring to a gentle boil and turn off the burner. Cover.
3. Place the pan in the preheated oven for about 1 hour or until the meat is tender.
4. While the short ribs are cooking, bring the pasta water to a boil, and add a handful of salt. Cook according to package directions or al dente.
5. Serve with grated Parmigiano Reggiano or local Parmesan cheese.

Cook’s Note regarding Italian traditions: if you want to eat like the Italians, serve the pasta first, followed by the short ribs. Here in the US, we tend to serve them on the same plate.

While the wine and the dish were delicious on their own, a brown sauce would have made a better pairing with this outstanding wine. The acidity in the tomato sauce overpowered the wine and mellowed its flavors. Either way, the food and the wine were both super stars, but they didn’t get long together.

I hope you will give this recipe a try! I recommend this wine for a special occasion and stick with a Sangiovese-based red wine for an ideal pairing.

Happy Cooking & Sipping from Gina’s Kitchen!
Gina Martino Zarcadoolas, aka Foodiewinelover
Culinary Personality, Food & Wine Blogger
Author of the cookbook: Cuisines, Corkscrews & Cultures
Level-2 Certified world-renowned – “WSET: Wine, Spirit, Education, Trust”
Level-2 Certified Sommelier & Italian Wine Scholar Student (Unit 1 completed)
Winner of 2019 Italian Wines “Salice Salentino USA Bloggers” Award, held in Puglia, Italy
Brand Strategist

Etna Rosso & Veal Bolognese

Etna Rosso with Veal Bolognese
Etna Rosso with Veal Bolognese

Etna Rosso with Veal Bolognese

 

Are you familiar with Etna Rosso? This wine is from Sicily and offers fantastic value.

Etna Rosso is a volcanic wine rich in minerals produced with at least 80% Nerello Mascalese and up to 20% Nerello Cappuccio.

Nerello Mascalese is a noble red grape that thrives on the slopes of Mount Etna in Sicily with nuances of red berries, cranberry, aromatic spices, woodsy herbs, thyme, dried flowers, and mineral characteristics.

Nerello Cappuccio is usually used in a blend and rarely as a varietal because of its lack of tannins. This grape variety adds elegance with flavors of red cherries and softens the grippy tannins in Nerello Mascalese. It makes for a perfect blending partner!

2017 Gambinowinery Gambino Vini Tifeo Etna Rosso appears itself in a translucent ruby red reminiscent of an elegant Oregon Pinot Noir with delicate aromas and flavors of cherry and raspberry, tobacco leaves, forest floor, leather, and cocoa. The tannins are silky and showcase a high level of acidity leading to a long finish with a sultry mineral freshness.

Food pairing:

Mouth-watering Veal Bolognese over Pappardelle. This dish is made using wholesome ingredients and is a shorter version than the original long-simmered sauce. The recipe is on page 82 of my cookbook. It makes a dazzling pairing because the level of acidity in the tomato sauce and that of the wine interweave harmoniously, Bam!

Happy Cooking & Sipping!
Gina Martino Zarcadoolas, aka Foodiewinelover
Culinary Personality, Food & Wine Blogger
Author of the cookbook: Cuisines, Corkscrews & Cultures: https://foodiewinelover.wordpress.com/product/cookbook/
Level-2 Certified world-renowned – “WSET: Wine, Spirit, Education, Trust”
Level-2 Certified Sommelier & Italian Wine Scholar Student (Prep course completed)
Winner of 2019 Italian Wines “Salice Salentino USA Bloggers” Award, held in Puglia, Italy
Brand Strategist

Gina’s Variation of Spaghetti & Meatballs

Spaghetti & Meatballs

Pasta is better inhaled like a vacuum cleaner. It’s so much fun!

Spaghetti & Meatballs

Spaghetti & Meatballs

 

Spaghetti & Meatballs is a comforting Italian-American dish. It is not a traditional Italian dish because the Italians prefer to eat their pasta alone without the meatballs. Meatballs are known as “polpette” in Italian, and they are consumed as a tasty second course (secondo). I have many different versions of tomato sauce, and sometimes, I use Italian sausage for added richness. Today, I am sharing with you a simplified sauce that is rustic and is a crowd-pleaser. For a smoother sauce, simply pure’ the San Marzano tomatoes. This blog post is not sponsored, but I am using the brands that I like. There are times when I combine ground beef and pork, and in that instance, I don’t use the sausage. Alternatively, you can use ground turkey for a healthier version. I use seasoned breadcrumbs instead of the traditional slice of bread soaked in milk. Generally, I don’t use grated cheese, except in my Veal Meatballs with Pecorino. Put your apron on, and follow me in the kitchen. Don’t forget your glass of wine or cider! This recipe is crafted for 6-8 people depending on their appetite. You can easily divide the ingredients to feed fewer people.

 

Spaghetti & Meatballs

Spaghetti & Meatballs

 

Ingredients for the meatballs

1 ½ lbs. ground sirloin
1 ½ lbs. ground chuck
3-4 garlic cloves, finely chopped
1/4 teaspoon oregano
 ½ small onion, grated
1½ teaspoons sea salt & freshly ground black pepper to taste
2 large eggs
½ cup seasoned breadcrumbs, Progresso brand
1 handful of flat-leaf Italian parsley, chopped, plus more for garnish

Preparation:

Mix well all the ingredients by hand (I use a glove because I have long nails) and form the meatballs using an ice cream scooper with a spring. Spray a large tray and place the meatballs on there. Bake them for 10-12 minutes in a 350-degree oven, turning them once. You can also pan-fry them in olive oil for tastier meatballs but this process is less convenient. Set aside.

Ingredients for the Tomato Sauce: 

2-3 tablespoons olive oil
2-3 garlic cloves, finely chopped
1 teaspoon tomato paste
1 (26.46 ounces) container of Pomi -strained tomato
1 (26.46 ounces) container of Pomi – finely chopped tomatoes
1 (28 oz.) Flora’s San Marzano tomatoes, crushed by hand
Salt & freshly ground black pepper to taste
1 pound of spaghetti
Grated Parmigiano Reggiano to taste (a lot)

Preparation:

In a large stock pot, on medium heat, heat olive oil and sauté the garlic quickly, and add the tomato paste. Stir constantly until it’s caramelized. Add the strained, chopped, and crushed tomatoes. Bring to a gently boil, stir occasionally. Add the meatballs. Lower the flame. Cover with lid tilted. Stir occasionally to avoid the sauce from sticking on the bottom. Allow 1½ to 2 hours until all the flavors marry beautifully. Toward the last 15 minutes, bring your pasta water to a boil. Add a handful of salt, and cook according to package directions. I like mine al dente so cook it for at least 1 or 2 minutes less. The best way to find out how you like it is to taste the pasta before draining it.

Mix the pasta with the sauce until every strand is coated. Serve with grated Parmigiano Reggiano. Garnish with parsley

Wine pairing suggestion:  Sangiovese-based wines such a Rosso Di Montalcino or Chianti Classico will work harmoniously with the acidity in the tomatoes.

Happy Cooking & Happy Sipping from Gina’s Kitchen!

Gina Martino Zarcadoolas, aka Foodiewinelover
Culinary Personality, Food & Wine Blogger
Author of the cookbook: Cuisines, Corkscrews & Cultures: https://foodiewinelover.wordpress.com/product/cookbook/
Level-2 Certified world-renowned – “WSET: Wine, Spirit, Education, Trust”
Level-2 Certified Sommelier & Italian Wine Scholar Student (Prep course completed)
Winner of 2019 Italian Wines “Salice Salentino USA Bloggers” Award, held in Puglia, Italy
Brand Strategist

Penne alla Vodka with Crabmeat & Rosé Champagne

Penne alla Vodka with Crabmeat
Penne alla Vodka with Crabmeat

Penne alla Vodka with Crabmeat

On New Year’s Day, I made Penne alla Vodka and added lump crab meat  to the sauce to give it a touch of elegance. This recipe is delicious but, because of its richness, it’s not part of my recipe rotation. Please click on the link below to follow the recipe. Simply add 1/2 – 3/4 lump crabmeat to the sauce, toward the last 10 minutes of cooking time.

Gina’s Penne Alla Vodka | Foodie and Wine Lover (foodiewinelover.com)

I paired this fancy dish with Nicolas Feuillatte Champagne Réserve Exclusive Rosé. It comprises of 45% Pinot Noir, 45% Pinot Meunier, and 10% Chardonnay. This pairing soothes my soul and sings the song to my heart.  Every sip I take, my heart twerks a little faster.

This Rosé Champagne is lively and refreshing, and will delight your taste buds. The color is deep orange with aromas of cherries and nuances of mixed red berries and grapefruit. The palate follows the nose with hints of almonds and effervescent ginger ale. This rich-style Champagne is full-bodied and has a creamy texture, with lots of tiny bubbles. The finish is irresistibly enjoyable, and marries harmoniously with the creaminess of the dish .

May your glass always be full of tiny bubbles!

Gina Martino Zarcadoolas, aka Foodiewinelover
Culinary Personality, Food & Wine Blogger
Author of the cookbook: Cuisines, Corkscrews & Cultures
Level-2 Certified world-renowned – “WSET: Wine, Spirit, Education, Trust”
Level-2 Certified Sommelier
Winner of 2019 “Salice Salentino USA Bloggers” Award
Brand Strategist

 

Soul-Warming Fettuccine Alfredo

Soul-Warming Fettucine Alfredo

Happy New Year everyone! I just returned from a holiday cruise and had an amazing time with my family and friends. Unfortunately, I came home with a cold and was looking for some comfort food. I decided to make a “creamy” and delicious Fettuccine Alfredo. In the US, many people use cream in their recipe when in realty, this dish has only three main ingredients: fettuccine, butter and Parmigiano Reggiano cheese.

Before I share the recipe, I want to tell you the story behind this dish. The original recipe was created by Alfredo Di Lelio in his restaurant in Rome. His wife was pregnant and had lost her appetite. He invented this dish for her by simply adding Parmigiano Reggiano cheese to an everyday Italian dish called Fettuccine al burro ( with butter). She could not get enough of it. Fettuccine Alfredo became very popular in the Italian-American community but many people use cream which is not in the original recipe. If you mix all the ingredients properly, it will create a creaminess without the use of cream. Grab your apron and follow me in the kitchen!

Ingredients:

  • 1 pound dry Fettuccine pasta
  • 1 handful of salt for pasta water
  • 8 ounces salted butter
  • 1/2 pound (24-month aged) Parmigiano Reggiano cheese, grated
  • 1/4 cup reserved pasta water

    Preparation:

    1. In a large pot, over medium-high heat, bring pasta water to a boil. Add salt. Cook Fettuccine al dente (about 12 minutes)
    2. In the meantime, in a large skillet over medium heat, heat up the butter.
    3. The pasta should be cooked by now. Reserve some pasta water before draining it.
    4. Drop pasta in the melted butter, add cheese and reserved water.
    5. Use a set of thongs to mix all the ingredients thoroughly until every strand of fettuccine is coated. Serve at once with a salad or a vegetable of your choice.Gina’s note: Even though I used salted butter, this dish was perfectly balanced and not salty. If you follow my instructions carefully, you will obtain great results.

    Wine pairing suggestions:
    I recommend either one of the three V’s: Vermentino, Vernaccia, or Verdicchio. They are all Italian white wines and would pair nicely with the richness of the pasta.

    Buon Appetito!

    In June of 2019, I had the opportunity to visit a Parmigiano Reggiano factory in Parma, Italy. Photos are my intellectual property. All Rights Reserved.

    Parmigiano Reggiano Heaven

    Parmigiano Reggiano Heaven

    Parmigiano Reggiano Cheese

    Parmigiano Reggiano Cheese

    Soul-Warming Fettuccine Alfredo

    Soul-Warming Fettuccine Alfredo

    I hope you will try this delicious recipe for yourself or your loved ones and share your experience with me.

    Happy New Year from my kitchen to yours,

    Gina Martino Zarcadoolas, aka Foodiewinelover
    Culinary Personality, Food & Wine Blogger
    Author of the cookbook: Cuisines, Corkscrews & Cultures
    Winner of 2019 “Salice Salentino Bloggers Award”
    Level-2 Certified world-renowned – “WSET: Wine, Spirit, Education, Trust”
    Level-2 Certified Sommelier

    To obtain a signed copy of my cookbook:
    https://atomic-temporary-72612853.wpcomstaging.com/product/cookbook/
    It’s also available on Amazon Italy, Spain, Great Britain, France, Japan, Australia, and more.

Pasta alla Norma

Pasta alla Norma
Pasta alla Norma

Pasta alla Norma

Barbera D'Alba

Barbera D’Alba

Pasta alla Norma originated in Sicily and is perfect for a small gathering. It is believed to be named after the famous opera called Norma. It’s easy and made with a few ingredients including my favorite veggie: eggplant! In this recipe, I am using whole canned tomatoes but you can use fresh tomatoes if they are in season. This is a great meal for vegetarians depending on their diet lifestyles (with or without the cheese). I served a salad with the pasta and my family ate to their heart’s content. Put on your apron and follow me in the kitchen.

Level of difficulty: Easy to intermediate

Serves 6-8 as a main meal

Ingredients:
• 1 medium eggplant, chopped in medium size
• ¼ – ½ cup of olive oil
• 3 garlic cloves, chopped
• 1 – (28) ounce can whole San Marzano tomatoes
• 1 teaspoon salt
• 5-6 basil leaves cut in chiffonade, plus more for garnish
• ¼ cup pasta water, as needed
• Ricotta Salata cheese, for garnish
• 1-pound penne, rigatoni or spaghetti

Preparation:

1. In a medium-sized saucepan, on medium-high heat, heat up oil, sauté the garlic, 1-2 minutes, add the eggplant, cook while stirring for 5-7 minutes. Adjust the heat as necessary. Add the tomatoes, salt, basil. Lower the heat and simmer for 15-20 minutes covered with lid tilted. Stir occasionally.  If the sauce is too thick, add water toward the end. (before draining the pasta). Turn the burner off.

2. While the sauce is cooking, bring pasta water to a boil. Add salt and cook al dente. You will be doing a little juggling.

3. Add drained pasta to the sauce and mix well. Serve in a large pasta bowl. Garnish with the cheese and basil.

I paired this meal with a lovely aged Barbera D’Alba from Ca’ Viola winery and it worked magically.

Other wine pairing suggestions: Nero d’Avola, a red grape variety from Sicily or any medium-bodied red wine of your choice.

Happy Cooking from Gina’s Kitchen to Yours,

Gina Martino Zarcadoolas, aka Foodiewinelover
Culinary Personality, Food & Wine Blogger
Author of the cookbook: Cuisines, Corkscrews & Cultures
Level-2 Certified world-renowned – “WSET: Wine, Spirit, Education, Trust”
Level-2 Certified Sommelier

Gina’s Penne Alla Vodka

Guanciale

Guanciale

Penne alla Vodka

Penne alla Vodka

If you are looking for some comfort food that is rich and satisfying, I’ve got this delicious pasta recipe that will make you smile from ear to ear. Penne alla Vodka is not a traditional dish and its origin is unknown. It’s popular in the Italian-American community, however, because of its richness, it is not part of my weekly repertoire. You can serve it with a protein and a veggie of your choice.  I used some guanciale that I brought back with me from Italy.  This pork fat is not available in most grocery stores in the USA (unless, you go to a specialty store) and it’s perfectly ok to substitute it with pancetta.  Let’s get cooking!  Put on your apron,  and follow me in the kitchen.

Serves: 6-8 Difficulty level: Easy to intermediate
Allow about 1 hour of prepping and cooking time

Ingredients:

  • 2 tbsps. olive oil
  • 1/2 lb. guanciale or pancetta
  • 1 medium onion, chopped
  • 4 garlic cloves, chopped
  • 1 cup Vodka
  • 1 – 28 oz. can crushed tomatoes
  • 1 – 32 oz. jar, prepared sauce (meatless)
  • salt & pepper to taste
  • 1 cup heavy cream
  • Italian parsley, rough-chopped
  • 1.5 lb. penne pasta
  • Parmigiano Reggiano (Parmesan cheese), optionalPreparation:1) In a large skillet, heat the olive oil on medium-high heat, sauté the guanciale for 2-3 minutes, add the onions, cook for 2-3 minutes, then the garlic, 1-2 minutes. Deglaze with the Vodka. Cook for about 2 minutes.
    2) Add crushed tomatoes, tomato sauce, salt & pepper. Bring to a boil, lower the flame, simmer for about 30-45 minutes. Stir occasionally.
    3) In the meantime, bring pasta water to a boil, add salt and cook penne al dente or as per package directions. Drain well. Return to the pot. Drizzle some of the sauce on the pasta so it doesn’t clump up.
    4) At this time, the sauce should be almost done, slowly pour the cream into the tomato sauce, and gently stir it in one direction. Let it simmer on low for 5 minutes.
    5) Use a ladle to pour the sauce over the pasta. Mix it well until each pasta is drenched in the sauce. Serve it in a large decorative bowl.  Sprinkle the cheese on top and garnish with parsley.Buon Appetito!

     

    Gina Martino Zarcadoolas, aka Foodiewinelover
    Culinary Personality, Food & Wine Blogger
    Author of the cookbook: Cuisines, Corkscrews & Cultures
    Level-2 Certified world-renowned – “WSET: Wine, Spirit, Education, Trust”
    Level-2 Certified Sommelier
    Winner of 2019 “Salice Salentino USA Bloggers” Award
    Brand Strategist
    Photos by Gina Martino Zarcadoolas for Foodiewinelover

    Penne alla Vodka

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