A celebratory night of pasta!!!

[Nape]

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.

 

[Nape]

 

[skramer100]

Nice, we gonna get some pictures?

EDIT: Guess I was a bit anxious there. My apologies.

 

[Hoppo]

Sorry for your loss Nape. When my grandfather died, my dad and I enjoyed one of his favorite meals, so I understand where you're going with this as well.

Great photo of you guys too. What course were you playing?

 

[Nape]

Sorry for your loss Nape. When my grandfather died, my dad and I enjoyed one of his favorite meals, so I understand where you're going with this as well.

Great photo of you guys too. What course were you playing?

Collier’s Reserve in Naples. Great track, perfect condition, top notch in every way.

 

[Nape]

To start, you gotta roast your neck bones and sausage. I covered the sheet pan in oil, salt and pepper on the bones, and am roasting in a 450 degree convection oven for 30-40 minutes, turning halfway through.

Damn near forgot:

 

[TJHall1]

Thoughts and prayers nape. He looked like a good man and your family looks great.

Love these threads. Will be making spaghetti with beef/mushroom/artichoke heart sauce tonight.

 

[shiv]

Sorry for your loss @Nape - if there is anything we can do to help honor your FIL on here please let me know.

 

[Nape]

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.

Be sure to use good olive oil. Those who have followed these before know this is all I use:

After the onions become soft add 6 large cloves of garlic, chopped and cook until fragrant (about 2 minutes).

Add 2 tbsp tomato paste and a tbsp anchovy paste and cook for 2-3 minutes to cook the rawness out:

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:

 

[Nape]

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.

The neck bones and sausage are done and waiting to go into the sauce.

 

[Nape]

Always remember to adjust your seasoning (S/P, etc) every step if needed.

 

[RJ2kWJ]

I can’t say it enough, I love you OP.

 

[Rebarcock.]

Dego dego dego WOP


Yall living right. Sorry about Gramps. Yall know how to celebrate life though.

I cook scratch too but nor like yor ass

 

[Edgehollow]

Yeah, T&P's to you and yours. Not looking forward to the day I gotta say bye to Dad. I'm not close to my mom, so it's 50/50 I even hear about her passing.

 

[Nape]

Neck bones are in and the cook is marinating.

 

[Rebarcock.]

Neck bones are in and the cook is marinating.
View attachment 14169

I smack chilren. When thy ridiculemeats

 

[Viking]

SALUT!!

 

[quickfeet]

Mangia!

 

[Nape]

Just tasted the sauce and added maybe a teaspoon and a half of sugar. The tomato’s are a little acidic. Neck bones have another 15-20 minutes to go then I’ll take them out and add the sauseeg.

 

[Edgehollow]

Thanks for this, @Nape . Just called Dad out of the blue and talked for 30 minutes. I need to do that more.

 

[Rebarcock.]

Just tasted the sauce and added maybe a teaspoon and a half of sugar. The tomato’s are a little acidic. Neck bones have another 15-20 minutes to go then I’ll take them out and add the sauseeg.

Shush up ninja De canada

 

[Cyberty]

Don’t forget the Vodka.

 

[Rebarcock.]

Thanks for this, @Nape . Just called Dad out of the blue and talked for 30 minutes. I need to do that more.

Dude. Yes.
You don't know what ya don't know.
Help as best you can. Cherish the Spirit.

 

[Rebarcock.]

Don’t forget the Vodka.

You aunt my momma

 

[Nape]

Shush up ninja De canada

Gummies are gummying......

 

[Nape]

Don’t forget the Vodka.

It’s last....

 

[Nape]

Thanks for this, @Nape . Just called Dad out of the blue and talked for 30 minutes. I need to do that more.

Fucking A! Do more of that!!!!

 

[Cyberty]

It’s last....

I always add the vodka right before the tomatoes. To cook out some of the alcohol. Why do you prefer to add it last? Long simmer after?

 

[Jtrain80]

Don’t forget the Vodka.

This is making me thirsty.

 

[Nape]

I always add the vodka right before the tomatoes. To cook out some of the alcohol. Why do you prefer to add it last? Long simmer after?

I find that it adds more flavor towards the end. I’ll add it after I purée it with a stick blender and then heat it up to release the alcohol. That step is coming up soon.

 

[Nape]

Neck bones are done and sausage is in. About 25 minutes to let it heat through and pick up some sauce and lay down some flavor.

 

[Boxman4]

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

 

[Nape]

Sausage is out and I put in about 1/2 cup of vodka. Increased the fire to burn it off.

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.

Added a shit load of basil as that’s how he liked it.

Sauce is done. Just waiting on the pasta.

 

[shiv]

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.
View attachment 14201View attachment 14202
Sauce is done. Just waiting on the pasta.

Damn that sauce looks perfect

 

[Nape]

Damn that sauce looks perfect

Damn near.....

 

[Nape]

Served family style....2 pounds of rigatoni, 3 pounds of sausage, and 2 pounds of neck bones. Extra sauce if needed(egad!)

Mangia Mangia mother fuckers. Cin Cin to Butch! Love you pal!!

 

[shiv]

Served family style....2 pounds of rigatoni, 3 pounds of sausage, and 2 pounds of neck bones. Extra sauce if needed(egad!)
View attachment 14205
View attachment 14206
Mangia Mangia mother fuckers. Cin Cin to Butch! Love you pal!!
View attachment 14208

 

[skramer100]

Gummies are gummying......

Was gonna say, didn’t see that in the picture.

 

[Hoppo]

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.

 

[Quatch$]

Damn Nape I can smell it through the phone. And those damn onions must be making my eyes water. Salut to your FIL. He’s playing the best tracks now!