Happy Julidays, and to all my Jewish readers, Happy Hanukkah!
First off, I’m really sorry for skipping a day yesterday. My boyfriend and I were getting gifts for our families, and time totally got the better of me. To make up for it, I’ll be posting 2 entries either on Saturday or Sunday.
Tonight, I’m sharing you a Hanukkah-related-recipe… and by Hanukkah-related, I mean the pasta is shaped as various Hanukkah staples.
This pasta was one of the little gifts my mom gave my boyfriend, who yes, is Jewish! Together, we whipped up this delicious pasta.
- 12 oz of dry pasta
- 1 lb of ground protein (we chose beef)
- 1 28 oz can whole, peeled plum tomatoes
- 1 tbspoon unsalted butter
- 2 shallots, minced
- 1 clove garlic, minced
- 1/4 cup roasted red peppers, roughly chopped
- 1/2 cup vodka
- 2/3 cup heavy cream
- 1/2 cup grated mozzarella cheese, plus more for topping
- Handful of fresh basil leaves, torn, plus more for topping
- Manzanilla olives (optional)
- In a large skillet over medium heat, melt the butter.
- Add minced shallots and cook, stirring occasionally, until caramelized – about 3 minutes.
- Add the seasoned ground meat and cook till browned
- Bring a large pot of salted water to boil. Add the pasta and cook as the packaging directs.
- Empty the tomatoes into a bowl and crush with your hands.
- Add the minced garlic and roasted red peppers, stirring for about 2 minutes.
- Remove the pot from heat, and stir in vodka, tomatoes, and salt to taste.
- Return the skillet to medium heat and simmer, stirring often, until the alcohol cooks off – about 7 minutes.
- Stir in the heavy cream and cook until the sauce thickens slightly – about 3 minutes.
- Stir in cheese and basil.
- Add the pasta to the sauce, toss, and season with salt.
- Serve topped with more cheese and basil.
Try out this recipe, and tell me what you think!