Survey Says! Linguine a la Vodka; My Boys #2 Favorite!

My Michael has always loved Linguine A La Vodka. He seemed to have taken that gene from his dad who happens to be an inventive and great cook.

His dad, Lon, took Michael to different restaurants in Providence’s famous Italian neighborhood, Federal Hill. It was there where he opened the doors and introduced Michael to many different delicious Italian-American dishes. This is one of his dad’s favorites. And it has easily become one of Michael’s, too.

One night, My Michael gave me the food challenge: Linguine a la Vodka. I had never tried it, and I had no idea what I was in for- deliciousness!

And the boys could not have agreed more.

It’s a super-easy, deeply satisfying and quick recipe. It is always better the next day. I have modified it to make it my own. I truly believe that the more layers of flavor you can add the better! For example, don’t just use a Spanish onion, add a leek or a shallot, too. Pour in a splash of sherry or wine. Exaggerate the measured ingredients.

In other words? Live life in your kitchen dangerously.

Enjoy, friends!

Linguine A La Vodka-

What You’ll Need

1/4 cup EVVO (Extra virgin olive oil)
One medium onion, chopped
One leek chopped (white and green parts)
Four cloves of garlic, minced
1/2 teaspoon crushed red pepper flakes
One tablespoon of dried oregano
1 cup vodka
3 (28-ounce) Pastene “Kitchen Ready” tomatoes
Kosher salt
Freshly ground black pepper
One pound penne pasta
Four tablespoons fresh oregano
One cup of half and half Grated Parmesan cheese

What To Do:

Preheat oven to 375 degrees F.
Heat the olive oil in a large dutch oven over medium heat.
Add the onions for about five minutes until translucent, add the scallions and cook for two minutes. Add the garlic and cook for another minute
Add the red pepper flakes and dried oregano and cook for 1 minute more.
Add the vodka and continue cooking until the mixture is reduced by half.
Pour the tomatoes into the pan.
Add one tablespoon of salt and a 1/8 teaspoon of black pepper.
Cover the pan with a tight-fitting lid and place it in the oven for 1 1/2 hours.
Remove the pan from the oven and let cool for 15 minutes.
Bring a large pot water to a boil (add salt) and cook the linguine until al dente
Drain and set aside.
Place the tomato mixture in a blender and puree in batches until the sauce is a smooth consistency.
Return to the pan. Reheat the sauce, add two tablespoons fresh oregano and half and half This will make the sauce creamy.
Add salt and pepper, to taste, and simmer for 10 minutes.
Put a small saute pan over medium heat and pour a half cup of the sauce into it. Put one cup of pasta into the sauce, add one tablespoon of parmesan and toss Stir so that the pasta looks like a “haystack.”
Serve with a sprinkle of Parmesan and a dash of fresh oregano