Paccheri Ala Vodka
The most decadent and romantic pasta dish I can think of. My husband made it for me when I was in early labor, and even in severe pain, I knew he was onto something good. This isn’t hard but does require a few steps, so make this for someone you love. :)
PACCHERI ALA VODKA and GARLICKY GREENS — Recipe
Ala Vodka Sauce
Basic Tomato Sauce
2 Tsp Olive Oil
5 (Heads-jk!) Cloves Garlic (more or less to your desire)
½ Med Red Onion
1 28oz. Can of Organic Whole/Chopped/Crushed Tomatoes
Dash of Cinnamon
1 Cup Fresh Basil and Oregano, combined (this to taste too)
Salt and Pepper to taste
Slice/chop/dice/mince the garlic, shallots and onions the way you want them in your sauce (we like it chunky but you can also make it smooth by mincing).
Place olive oil in the pot on medium heat and toss in the garlic, shallots and onion. Sprinkle a little salt on them. Cook a few minutes stirring often until translucent.
Add the tomatoes and let the sauce simmer as long as you like stirring occasionally (basically until it reaches your desired color and thickness - we like it a rich thick dark red color). Turn the heat down and scrape the bottom if it begins to stick.
While the sauce cooks, add a dash of cinnamon and the basil and oregano.
Salt and Pepper and red pepper flakes to taste.
3 Tbsp Olive Oil
2 Tbsp All Purpose Flour
2 Cups Almond Milk (or other non-dairy milk, homemade (best) or store bought (fine), unsweetened)*
Sea Salt and Black Pepper to taste
Add the oil to a pot on the stove and heat it at medium to high heat.
As the oil heats, add the flour to the pan whisking vigorously.
Brown the flour in the oil for a bit, while whisking pretty vigorously, turn down the heat a bit if it seems like it is going to burn (if it burns just start over - you haven’t spent much time yet).
Pour the almond milk and continue to whisk and allow the sauce to gradually thicken.
You will usually get to the right thickness after it has reached boiling point and boiled for a few minutes. If not just keep cooking and stirring until you get the desired thickness - this is a forgiving recipe (keep in mind that the sauce will continue to thicken as it cools).
Turn off the heat and add salt and black pepper to taste.
If you double the bechamel recipe, the flour must always be one less than the oil. Ex.-5 Tbsp of olive oil to 4 Tbsp of flour.
We like to make our own almond milk - 1c. almonds, 1q. water, blender and a nut milk bag (easy to find instructions/recipes on line...but you can use any unsweetened non-dairy milk you like.
Add the Tomato Sauce to the Bechamel until it is your desired color!
Paccheri is my new fave - but rigatoni, fusilli (both shapes), penne, farfalle, etc….all work here.
Cook to the instructions on the bag, drain and add it to the sauce - leave pretty al dente as it will cook more in the sauce.
Greens (Broccoli Rabe and Mustards are my faves … the bitter ones work best here)
Tons of sliced garlic cloves (I use a whole head - not kidding)
Steam (blanch) the greens. We use a colander/strainer and a large pot with a lid and an inch or two of water in it. Note: They don’t need to be fully cooked...they will cook more in the pan.
Add a little oil (we use just enough so they don’t stick) to a large saute pan, turn heat to medium and toss in the sliced garlic. Cook/brown for a few minutes stirring pretty constantly as it will burn and get too bitter.
Toss in your greens and turn the heat up to medium high and stir them with the garlic until they are green and coated and cooked to your liking (a few minutes is all this takes).
Salt to taste.
SERVE IT ALL STEAMING HOT!