Linguini alla vodka

There’s a contest running right now from the Tomato Magazine called The Tomato Challenge at the Edmonton Home + Garden Show. To win a $250 prize pack, you make an original recipe using two of the following products from the Italian Centre shops: Pavoncella Tomatoes, Pomodorino Tomato Sauce, Ontario Jumbo Ravioli, Riscossa Pasta, Parmigiano Reggiano cheese and Kimbo Coffee.

Since I could not figure out how to incorporate coffee into pasta, I stuck with the basics and made a delicious creamy tomato vodka sauce to go with some Riscossa Linguini. This delicate dish tasted like it came right out of an Italian restaurant. It was incredible, and now it is going to be added to my staple recipe rotation.

DSC_0329First things first, chop up some onions and cry for a bit.

DSC_0330Add garlic and brown.

DSC_0331Add vodka and simmer for 5 mins.

DSC_0332For this recipe, I used Pavoncella tomatoes from the Italian Centre.

DSC_0334I’ve never used whole tomatoes in a recipe before, but they were incredibly fresh tasting and delicious!

DSC_0335To break them up, I squished them with my hands. This was so much fun! (and messy!!)

DSC_0337Into the pot they went. I let the whole mixture simmer for about a half hour.

DSC_0341Next, add cream, basil and seasoning.

DSC_0343Once your linguini is cooked, toss it all together.

DSC_0346Serve, sprinkled with Parmigiano Reggiano cheese and feel as though you are lounging off the Amalfi Coast.

Linguini alla Vodka

You will need:

1 medium onion

1 head of garlic

1 tbsp olive oil

1 cup vodka

1 can Pavoncella Tomatoes

1 cup heavy cream

2 tsp dried basil

salt and pepper to taste

1 package of Riscossa Linguini Pasta

1/2 cup Parmigiano Reggiano cheese, to serve

Begin by dicing the onion and mincing the garlic. Heat oil in a large pot and brown onion and garlic together. Add vodka and simmer for 5 minutes. Transfer tomatoes to a bowl and use your hands to squish into smaller pieces. Transfer to pot and simmer for a half hour. Begin boiling water for the linguini. Once sauce begins to thicken, add cream, basil and seasoning. Cook linguini to al dente. Toss pasta and sauce together and serve topped with Parmigiano Reggiano cheese. Enjoy with a glass of Italian red wine.

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