Tag Archives: parmesan

Vodka pasta

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This is my first two-way post! So you can feel free to take the fancy or the frugal option, for whatever fits your mood. The vodka pasta was made for a birthday since it’s creamy and unbelievably rich and awesome. But it does require quite a few ingredients, plus vodka. Which down under is a little pricey. So if you don’t have the time or the funds you can make a simple creamy tomato pasta. It’s all up to you…

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Vodka Pasta

Adapted from Cook Like A Champion
Who heavily adapted it from Williams-Sonoma

Serves 4 to 6

Ingredients:
4 tablespoons (1/2 stick) unsalted butter
3 garlic cloves,
minced medium yellow onion, diced
2 tablespoons tomato paste
1/2 cup vodka
1 (28 ounce) can crushed tomatoes
1 cup heavy cream
Generous pinch of red pepper flakes
1 teaspoon salt
2 tablespoons slivered fresh basil, plus additional for serving
1 pound penne pasta
1 pound sweet Italian sausage
1/2 cup finely grated Parmigiano-Reggiano cheese, plus additional for serving

Directions: Cook pasta in well salted water until al dente. Reserve 1/2 cup of cooking water, drain pasta and set aside.

Heat up a tablespoon of olive oil in frying pan, remove the casings from the sausages, break into small pieces and cook until browned on the outside and cooked through. Drain on a plate covered in paper towels and reserve for later.

While the pasta and sausages are cooking, melt the butter in a large skillet set over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about 6 minutes. Add the garlic and continue cooking until fragrant, about a minute more. Stir in tomatoes and their juices. Bring to a simmer. Reduce heat to medium and stir in the tomato paste and vodka. Cook until most of the alcohol has evaporated, at least 5 minutes. Stir in cream, red pepper flakes and salt. Bring to a a simmer, then reduce heat to medium-low. Cook sauce until thickened, about 5 minutes. Taste and adjust seasoning as needed. Stir in basil and cheese.

Add pasta and sausage to skillet and toss to coat, adding pasta water as needed to thin the sauce. Serve topped with additional basil and Parmigiano-Reggiano.

And for the frugal option…
Serves 1

Ingredients:
1 cup  of pasta
1 tablespoon of cream cheese
1/2 cup of pasta tomato sauce
1 teaspoon of tomato paste
1/2 cup of frozen prawns, defrosted
sprinkle of parmesan
olive oil

Boil the pasta in salted water until al dente. While you’re cooking the pasta heat up a tablespoon of olive oil in a small saucepan. Put the defrosted prawns in and when they’ve cooked add the tomato sauce, cream cheese and tomato paste and stir until everything melts and becomes a nice creamy sauce.

Pour the sauce with the prawns over the pasta, mix in and sprinkle with parmesan.

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Filed under Pasta and rice, Recipes

Bowties with chicken sausage, yoghurt and zucchini

I don’t like saving. I haven’t even really started saving yet but I already hate it. That’s right, Allie is officially on a budget. This may suck. But it’s for a good reason, as saving usually tends to be. Ciaran and I are planning to travel later this year, we will both be recent university graduates and we are both currently jobless so it seemed like a good time. Things may change, we know that, but for now we will prepare as if we are both still free in September and will whisk away to sing showtunes in the hills in Austria and lounge on the beaches in Greece and eat nothing but carbs in Italy and see new places and faces and explore. Sounds pretty ideal. I think I just have to keep repeating that to myself when I’m about to order another drink at the bar or step into Dotti or Sportsgirl ‘just to check’ what they have in store.

Luckily, food is generally an easy area to save a few bucks. I’ve been doing much better at eating on the cheap this year but I think I can push it even further. But don’t fear, there will be no beans and rice posts on this blog! Ick. I’ll just have to find ways to use cheap ingredients and stretch my food further. So far this year it has been going very well. The other day I made corn, pea and haloumi fritters with a tomato salad using only ingredients that I already had! Such a win. Another lucky thing in this whole saving my pennies plan is that pasta is cheap. And man do I love pasta. So I will use that excuse to eat those pillowly carby little bites but only topped with healthy ingredients. Shouldn’t be too hard, right?

Enjoy,

Allie

Bowties with chicken sausage, yoghurt and zucchini
Adapted from Food and Wine
Serves 4-6

500g bowties
4 medium zucchini (about 1 1/2 pounds), coarsely shredded
4 tablespoons unsalted butter
1 cup plain whole-milk Greek yogurt
300g chicken sausage (we used kid’s chicken sausages since they were cheap  )
1 cup grated Parmigiano-Reggiano cheese, plus more for serving
Pinch of nutmeg
Salt and pepper to taste

  1. In a large pot of boiling salted water, cook the farfalle until al dente; about 1 minute before the farfalle is done, add the shredded zucchini to the pot. Drain the farfalle and zucchini, reserving 1/4 cup of the pasta cooking water.
  2. While the pasta is cooking, heat a medium frying pan over medium high heat and cook the sausage until browned and cooked all the way through. We took off the casing and separated the sausage into small chunks or you can cook it whole and chop it up after.
  3. After the sausage is done, place it on a paper towel to drain and use the same frying pan to melt the butter. Remove from the heat. Stir in the Greek yogurt and the 1 cup of grated Parmigiano-Reggiano and season the yogurt sauce with nutmeg, salt and pepper.
  4. Add the bowtie, chicken sausage, zucchini and reserved pasta water to the saucepan and cook over low heat, tossing, until the sauce coats the pasta; transfer to warmed bowls and serve with the extra cheese.

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Filed under Chicken, Lunch, Pasta and rice