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.
1 (16 ounce) package wide egg noodles
3 tablespoons tahini
1 lemon, juiced
1 1/4 cups water
3 cloves garlic, minced
1 cup yogurt, drained
1/4 teaspoon hot pepper sauce
1/4 cup olive oil
1 large red bell pepper, thinly sliced
1 zucchini, thinly sliced
salt to taste
ground black pepper to taste
1. Cook noodles in a large pot of boiling water until al dente. Drain.
2. Meanwhile, mix together tahini, lemon juice, and water until smooth. Add garlic, yogurt, and pepper sauce.
3. In a medium skillet, heat oil over medium high heat. Saute red pepper and zucchini in oil for 2 to 3 minutes, or until tender crisp. Add tahini sauce, and heat through. Season to taste with salt and pepper. Do not boil or overcook: this sauce curdles easily. Toss noodles with sauce.