Penne a la Vodka & Arugula Artichoke Salad

The weather's cooling down and this is a great dish to warm ya up! Penne a la Vodka is a quick and easy dish. You can also use it as a starter to build on. I added a little Pancetta (ahhh, Italian bacon!!) to mine but I have also done it with shrimp, chicken, scallops, etc. Come up with something and make it your own. I also like it with a little extra spicy kick so a nice Zinfandel is a great paring. The salad is one that we make all the time. Clean, crisp and goes with almost anything. Lets get shopping....

Salad

This is a list only - Apply this to the amount you are cooking for.

Baby Arugula

Artichoke Hearts quartered (packed in water not oil)

Lemons

Parmigiana Reggiano Cheese

Olive Oil

Fresh Ground Salt & Pepper

That's it! 

A good had full of Arugula, 4 to 5 pieces Artichoke Hearts. Garnish with the Parm and dress with Olive Oil, Lemon Juice and S & P to taste. Can it get any easier? Make it and I guarantee you'll make it again.

Pasta 

1 16oz box Penne Pasta

1 28oz can San Marzano DOP Peeled Tomatoes*

5 cloves Garlic peeled

1/2 cup of your favorite brand of Vodka (if you wouldn't drink it don't cook with it!) None of that flavored junk of course.

1/2 cup Grated Parmigiana Reggiano Cheese

1/3 cup Heavy Cream

3 tbsp Olive Oil

2 tbsp Butter

Crushed Red Pepper to taste

8 to 10 pieces crispy Pancetta diced small**

Fresh ground S & P to taste

Fresh Basil to garnish

* I prefer these tomatoes in almost everything I cook. If you can't find them, just get a good quality can whole peeled tomatoes without additional flavoring.

**If everyone you cooking for is pro-pork, cook Pancetta in pan before adding oil for additional flavor. Oh I wish my house was that easy!!

Start as usual and pour a glass of that Zin. If you can find it A. Rafanelli is a personal favorite.

In large pot bring 7 cups salted water to boil. Place tomatoes in a bowl. Crush with hands removing the stem end and discard. Continue to break down with potato masher  till there are no large chunks of tomato left. In large sauce pan heat oil on medium. Flatten garlic cloves by pressing down with side of knife. Add garlic and lightly brown. Carefully add tomatoes and vodka. Bring to simmer for 6 to 8 minutes then start adding the crushed red pepper and S & P. Do a little at a time and let the flavors develop. Continue to simmer to reduce sauce to about 2/3rd's (additional 6 to 8 min). This is when you put your pasta in boiling water. After the sauce has reduced, add butter. Once melted, fish out the garlic cloves and add cream and stir till well mixed. Now you can fine tune your desired heat with additional crushed red pepper if needed. Drain pasta when done and add to sauce. Stir in about half of your parm cheese and you're good to go. Plate and top with additional cheese and pancetta. Garnish with hand torn basil and serve.

Heirloom Tomato Salad & Mostaccioli Carbonara

 

OK, two great things happened: #1, My lovely super special Wife called (she reads this) and said our Mr. Stripey Heirloom tomatoes were ripe in the back yard. #2, I knew we had a chilled bottle of Barrel 27 "High on the Hog" ready to go -- a perfect combination. Time to throw together a main dish, 'cause man cannot live on salad alone, and we were ready to go. A quick & easy Carbonara was the choice. Game on...

Make the salad first so you can refrigerate for a bit to let the flavors develop.

Salad

3 to 4 Heirloom Tomatoes diced chunky

1/4 Red Onion halved then sliced 

6 oz Silver Goat Chevre (Goat Cheese) 

A good Olive Oil and Balsamic to dress 50/50

S & P

Combine all ingredients in a bowl, gently mix. Refrigerate till ready to serve. The Chevre will break down a bit to add a silky feel to the salad. You have worked hard, pour yourself a glass.

Pasta

1lb package Mostaccioli (or pasta of choice)

8 pcs Bacon (ya, ya. I had to use Turkey Bacon)

1/2 Yellow Onion diced

2 Cloves Garlic minced

2 Eggs & 1 Egg Yoke only - beaten

3/4 cup grated Parmesan Cheese

1/2 cup Frozen Petite Peas

1/4 cup White Wine 

2 tbsp Olive Oil

5 to 6 leaves Fresh Basil hand shredded

1 Lemon (for Zest)

S & P

**Option 1/4 cup Heavy Cream

In large pot heat salted water. While proceeding with sauce, when water boils add Pasta and cook till done.

In large sauce pan, cook Bacon till semi crispy. Remove, drain on paper towels and dice. I pull mine apart by hand, I like the look better. Add Onion and Olive Oil to pan. Cook till Onion is almost clear, add Garlic. Saute for another minute then add Wine. Simmer for two minutes then add Bacon back to pan. Coat well. Pasta should be done. With slotted spoon remove Pasta from water and add directly to pan. Don't worry a little water is going to add flavor. Quickly coat Pasta with mixture. Add Eggs, stirring constantly. After all pasta is coated (30 seconds) add Cheese and Peas. Continue stirring till cheese is melted and blended. Keep in mind this is a "coated pasta" not a sauce. If you like, this is where you can add some Heavy Cream to make it a little more saucy. You can also add some more Olive Oil now if needed. Stir the Basil through and plate. Top with Lemon Zest, Fresh Ground Pepper and serve.