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La Belle Cuisine - More Pasta Recipes

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~ Federico Fellini

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Rigatoni
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Baar, Bjorn
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Trattoria al Madonna
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The Major's Vodka Rigatoni

For Two

12 ounces rigatoni
1 cup pepper vodka
2 tablespoons olive oil
1 cup heavy cream
1/2 cup Parmesan cheese
1 cup marinara sauce (recipe below)
2 links Italian sausage

Make up pepper vodka in advance:
Add 1 1/2 teaspoons red pepper flakes and 1/2 teaspoon black pepper-
corns to 1 cup vodka, put in a small jar with lid and let sit at least 3 or 4
days (I just keep some in the refrigerator).
Preheat the stereo. Andrea Bocelli goes particularly well with this, as does Sarah Brightman. Lara Fabian is not at all bad, either. Pour yourself a big glass of Valpolicella. Pour a glass for her.

Make up marinara sauce:
In small sauce pan, fry up 2 - 3 strips bacon, diced. Add one can (14 1/2 ounces) tomato sauce. Add garlic, salt and pepper and Italian seasoning to taste. Simmer gently 10-15 minutes. Toss in a little fresh Italian parsley
and keep warm.
[Or... from Rao's, here is something just a tad more specific.]
 

Marinara Sauce

Rao's Recipes from the
Neighborhood: Frank Pelligrino Cooks
Italian with Family and Friends
Copyright © 2004 by frank Pellegrino
(St. Martin's Press)

Makes approximately 2 cups

"This recipe for marinara sauce is the perfect example
of the secret to great Italian cooking - simplicity."

1/4 cup olive oil
1/2 onion, diced
2 garlic cloves, minced
1 (35-ounce) can imported Italian plum tomatoes,
hand-crushed with the juice
1/2 teaspoon dried oregano
Salt and pepper to taste
4 to 6 fresh basil leaves

Heat the oil in a large skillet over medium heat. Sauté the onion until
translucent, about 3 to 4 minutes. Stir in the garlic and sauté until lightly
golden, about 2 minutes. Add the crushed tomatoes and juice and bring
to a boil. Lower the heat and simmer 45 minutes. Season with oregano
and salt and pepper and stir in the basil leaves. Cook for 1 minute more
and serve.

♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦

Pour a couple more glasses of wine. Take a moment for each other.
Lay out an oven mitt and a long spoon for stirring.
Cook rigatoni until al dente, then drain. Return pasta to the same pot in
which it was cooked, place over medium heat, and continually stir for 2
minutes until very dry and hot. Add the vodka, ensuring you have first
shaken the jar sufficiently so that some pepper flakes are included. Cook
and stir one minute, then carefully place a lighted match to the pasta. A
flame will develop (you might want to dim the lights for this). Stir con-
stantly (this is where the oven mitt and the long spoon come in) until the
flame goes out. After the flame subsides, add the olive oil and cream.
Cook and stir till the cream gets hot. Add the Parmesan cheese and the
marinara sauce [of your choice]. Continue to cook just until the cheese
melts. Serve hot with a big link of Italian sausage.
Enjoy each other.
 

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