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Pasta Bolognese
Serves 61/4 cup of extra virgin olive oil
1/2 lb. ground beef
1/2 lb. ground pork
1/2 lb. ground veal
1 cup dry red wine
I jar of Silvio’s Sunday Sauce
2 bay leaves
2 T Montreal steak seasoning (optional)
1 cup water s & p to taste
1 lb. fettuccine or your favorite long pasta
1 cup grated parmesan
1 T chopped parsley - Italian
8 oz. ricotta cheese
1) Heat oil in a medium sauce pot over medium heat. When the oil is hot add the ground pork, beef and veal and cook for approximately 7 to 10 minutes, stirring often with a wooden spoon helping to breakdown the ground meats as they brown. When the meats are browned add the red wine and simmer until wine reduces by one half and the alcohol has evaporated. Add Silvio's Sunday Sauce, bay leaves, steak seasoning and water. Stir well to incorporate. Bring to a boil, then reduce heat and simmer for 15 minutes. Remove from heat.
2) Cook your pasta of choice in a large pot of salted water following manufacturers directions. When the pasta is al dente, drain, reserving a cup of pasta water. Return hot pasta back to the pot. Add half of your Bolognese sauce and half of the grated Parmesan. Toss well over 1 to 2 minutes allowing the hot pasta to absorb the sauce. If your pasta seems too dry you can add some of the reserved pasta water.
3) Split pasta evenly between individual bowls. Top with remaining sauce. Garnish all with a dollop of ricotta cheese and a sprinkling of grated Parmesan and chopped parsley.
2) Cook your pasta of choice in a large pot of salted water following manufacturers directions. When the pasta is al dente, drain, reserving a cup of pasta water. Return hot pasta back to the pot. Add half of your Bolognese sauce and half of the grated Parmesan. Toss well over 1 to 2 minutes allowing the hot pasta to absorb the sauce. If your pasta seems too dry you can add some of the reserved pasta water.
3) Split pasta evenly between individual bowls. Top with remaining sauce. Garnish all with a dollop of ricotta cheese and a sprinkling of grated Parmesan and chopped parsley.
Penne alla Vodka
Serves 4-61 oz. extra virgin olive oil
1 T butter
1 T finely chopped garlic
2 T finely chopped shallots (or yellow onions)
12 cherry tomatoes (halved)
2 oz. unflavored vodka
16 oz Silvio’s Capriccioso Sauce
12 oz. heavy cream
4 basil leaves (sliced into ribbons)
1 lb. penne rigate pasta
3/4 cup grated parmesan
1 T chopped Italian parsley
salt and pepper to taste
1) Heat olive oil in a large skillet over medium to high heat, add butter and melt to where the butter is melted and not browned. Add the garlic and shallots and sauté over medium heat until garlic starts to brown slightly, approximately 1 to 2 minutes. Add the cherry tomatoes and sauté for 30 seconds. Remove the pan from the stove and add the vodka making sure to tilt the pan slightly downward allowing the vodka to run down and away from your face just in case it decides to spontaneously combust. At this point return the pan to the stove and flambe off the remaining alcohol in the vodka, making sure to never have near your face anytime during this process. Now add Silvio’s Capriccioso Sauce and bring to a simmer stirring to incorporate all. When simmering, add the heavy cream and basil leaves. Bring to a gentle simmer for 2 to 3 minutes to help thicken the sauce. Season with salt and pepper to your taste.
2) Cook your penne pasta in a large pot of boiling, salted water following manufacturers directions. Drain the pasta reserving a cup of the pasta cooking water. Return the pasta to the pot with half of the hot sauce and half of the grated parmesan. Toss pasta to incorporate all. If your pasta seems too thick, you can add some of the reserved post water to loosen it up.
3) Split pasta evenly amongst individual bowls and top each with the remaining sauce, and a sprinkling of grated parmesan and chopped parsley.
2) Cook your penne pasta in a large pot of boiling, salted water following manufacturers directions. Drain the pasta reserving a cup of the pasta cooking water. Return the pasta to the pot with half of the hot sauce and half of the grated parmesan. Toss pasta to incorporate all. If your pasta seems too thick, you can add some of the reserved post water to loosen it up.
3) Split pasta evenly amongst individual bowls and top each with the remaining sauce, and a sprinkling of grated parmesan and chopped parsley.
