1 lb. Penne Pasta
5 tbsp. unsalted butter
2/3 c. vodka
1/4 tsp. red pepper flakes
1 can (16 oz.) plum tomatoes, drained, seeded and pureed
1/2 tsp. salt
3/4 c. freshly grated Parmesan cheese
3/4 c. heavy cream
In large pot, cook pasta al dente. In a saucepan, melt butter over moderate heat, add vodka and hot pepper and simmer 2 minutes. Add pureed tomatoes and cream and simmer 5 minutes longer. Season with salt.
Drain cooked pasta and pour into pan with pink vodka sauce. Reduce heat to low, add cheese and mix thoroughly. Pour into heated bowl and serve at once.
3 lg. ripe purple plums, quartered and pitted (1/2 lb.)
2 tbsp. grape jam
2 tbsp. ketchup
1 tbsp. brandy
1/4 tsp. grated lemon peel
1 thin slice fresh ginger root
1 (1 lb.) pkg. bow-tie pasta
2 lg. eggs
4 c. fine fresh bread crumbs
Or 2 (9 oz.) pkg. refrigerated agnolotti, tortellini or cheese ravioli.
Make sauce. In food processor or electric blender, puree first 6 ingredients. Set aside.
If using bow-tie pasta, cook as package label directs. Drain; rinse with cold water. In large bowl, beat eggs until frothy. Add cooked bow-tie pasta or uncooked refrigerated agnolotti; toss until thoroughly coated with egg. Drain off excess egg.
Place bread crumbs in another large bowl; add prepared pasta. Toss until thoroughly coated with bread crumbs.
Preheat oven to 250 degrees. In 5-quart Dutch oven, heat 2 to 3 inches salad oil to 375 degrees on deep-fat thermometer. Add 1/4 of prepared pasta; fry 6 minutes, or until deep golden brown. With slotted spoon, remove pasta to paper towel-lined jelly roll pan.
Place fried pasta in oven to keep warm while frying remaining prepared pasta, 1/4 at a time. Serve immediately with plum sauce as an appetizer. Makes 2 cups sauce, 5 cups pasta.
3 pounds ripe tomatoes, chopped
2 carrots, peeled and chopped
2 garlic cloves, crushed
1 tablespoon chopped parsley
3 tablespoons tomato purÃ©e
1 large onion, peeled and chopped
3 stalks celery, chopped
Put all the ingredients into a large cooking pot. Cover and simmer for about 1 hour. Pass through a sieve; return to the pot, and season to your satisfaction. Continue to simmer until sauce has thickened. Just before using this sauce, stir in 2 tablespoons of olive oil and 2 tablespoons of butter.
3/4 to 1 pound lasagna noodles
1/2 pound mozzarella cheese
1/4 pound Italian sausage or
ground beef, coarsely chopped
2 hardboiled eggs, chopped
1 cup grated Parmesan cheese
1 cup ricotta or cottage cheese
Brown sausage or beef, then drain.
Boil lasagna noodles. Drain and put a layer in a well-buttered casserole dish. Add a layer of mozzarella cheese, then a layer of sausage or beef and a thin layer of hardboiled egg. Sprinkle with grated Parmesan and ricotta or cottage cheese. Moisten cheese with some of tomato sauce. Continue in layers, finishing with a good thick layer of grated Parmesan. Dot with butter and bake at 350 degrees F for about 30 minutes.
Serve with warm roll of garlic bread.