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A celebratory night of pasta!!!

Nape

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As some may know my wife lost her father yesterday. Wife, sis in law and mother in law are still in Naples and won’t be home until Monday. Tonight, I’m having my oldest boy, daughter, and 3 nieces for dinner. I’m making my father in law’s favorite pasta, rigatoni alla vodka. He always loved it with neck bones and sausage so that’s what we are having.
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Nape

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For the sauce, sauté a yellow onion in EVOO with salt, pepper, and red pepper flakes for about 5-8 minutes over medium low heat. You don’t want any color on the onions, just translucent.
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Be sure to use good olive oil. Those who have followed these before know this is all I use:
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After the onions become soft add 6 large cloves of garlic, chopped and cook until fragrant (about 2 minutes).
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Add 2 tbsp tomato paste and a tbsp anchovy paste and cook for 2-3 minutes to cook the rawness out:
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I usually will add a dry white now but am out so I added a cup of Sangiovese and will let that reduce by 1/2:
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Last edited:

Nape

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I then added a 28oz can of Gia Russa San Marzano tomatoes and squished them in my hand before adding them. I also added a bottle and a half of the Mutti tomato purée (about 35oz) and some Parmesan rinds. This will cook for 30 minutes before I add the meat.
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The neck bones and sausage are done and waiting to go into the sauce.
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Boxman4

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Played my first round of the year and came home to find this thread.

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Nape

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Sausage is out and I put in about 1/2 cup of vodka. Increased the fire to burn it off.
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Add about 1/2 cup of heavy whipping cream and let it cook a few minutes. You can also add some butter, which I am. About 4 tbsp unsalted Kerry Gold. Use a stick blender to make the sauce smooth, if you prefer. I like it chunky but Butch liked his smooth so that’s what we are going with today.
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Added a shit load of basil as that’s how he liked it.
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Sauce is done. Just waiting on the pasta.
 

Croot_Overlord

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Sausage is out and I put in about 1/2 cup of vodka. Increased the fire to burn it off.
View attachment 14192View attachment 14193
Add about 1/2 cup of heavy whipping cream and let it cook a few minutes. You can also add some butter, which I am. About 4 tbsp unsalted Kerry Gold. Use a stick blender to make the sauce smooth, if you prefer. I like it chunky but Butch liked his smooth so that’s what we are going with today.
View attachment 14198View attachment 14199View attachment 14200
Added a shit load of basil as that’s how he liked it.
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Sauce is done. Just waiting on the pasta.
Damn that sauce looks perfect
 

Hoppo

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Jan 12, 2021
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Collier’s Reserve in Naples. Great track, perfect condition, top notch in every way.
Yes it is. There's a lot of good tracks in Naples. Once off-peak season hits I'll actually be able to play some of them lol.
 

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