Vermicelli In Vodka Sauce
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 2 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- (59 min left), (H)elp, More? Soak red peppers in vodka for 24 hours 2-2/3 cup whipping cream 10 Tbsp butter 6 oz tomatoes, chopped 1 lb Vermicelli 3/4 cup freshly grated Parmesan cheese 3 Tbsp minced fresh parsley Freshly ground pepper to taste Directions: Combine cream, butter and tomatoes in heavy large saucepan. Simmer until reduced by 1/3, about 12 minutes. Cook pasta according to directions. Drain. Add to sauce. Boil 1 minute, stirring constantly. Discard red pepper add vodka to pasta. Simmer until sauce thickens, stirring constantly, about 3 minutes. Mix in 3/4 cup Parmesan and parsley. Serve immediately, passing additional Parmesan and pepper separately.
- Converted by MMCONV vers. 1.10
Plating
Cookware for this recipe
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Large pot
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Saucepan
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Whisk
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Chef's knife
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Cutting board
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Grater
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Wooden spoon
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Colander