Sunday, October 22, 2006

Pasta and Vermouth?

Our neighbors, Alex and Janelle, brought over a pasta dish that they made to go with the Margaritas and Ribs. Janelle is Italian, and she is a great cook with some very interesting recipes. Many of her pasta dishes use vermouth in the recipe, which is new to me. Here is the basic recipe for Vegetable Pasta with Vermouth.

Ingredients you will need:

1-2 shots of vermouth
1 lb of bow-tie pasta
brocolli or other vegetables of your choice
2 handfuls of grated cheese (romano or parmesan)
fresh garlic
1 1/2 cups of cream
olive oil

Saute the garlic in olive oil until golden (do not let it get brown)
Then add 2 handfuls of romano or pamesan cheese and 1 1/2 cups of cream (make it to your desired thickness or creaminess)
Add in salt and pepper (to taste)
Add 1 or 2 shots of vermouth (to taste)
Add in your favorite vegetables
Cook until slightly reduced

Boil 1lb of bow-tie pasta, drain, then combine everthing together

Sorry for the "sketchy" ingredients...those Italians don't seem big on measurements!



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