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Posted on 12/21/2023 12:15:38 PM PST by CottonBall
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Yeah! Glad it was good! I’m doing only one meal a day myself. Usually between noon n 3pm
Many of you probably have favorite red pasta sauce. One recipe I use is from Tipsy Housewife. Yes you can buy bottled but this is WAAAAAAY better n you’re not starting totally from scratch with fresh tomatoes. I prefer doing this in crockpots.
Vodka pasta sauce
Ingredients
* 2 sticks of butter
* 1 C of heavy whipping cream
* 2 C of good quality parmesan cheese, don’t use the powdered stuff.
* 1 24 ounce jar of marinara sauce, go for quality - not cheap
* 1 12 ounce jar of marinated, quartered artichoke hearts
* 1 C of cheap vodka - here you can go with cheap … 80-100 proof
* 1 lb of mild Italian sausage, casings removed.
* 1 box of cooked pasta, I prefer penne or rigatoni for this recipe.
* Red pepper flake, to taste
Instructions
1. In a deep skillet or stock pot, melt your two sticks of butter on medium heat. Make sure it doesn’t brown.
2. Add in your Italian sausage that has been removed from the casings. Break up with a spoon and cook it all the way through. The sausage can get a little crispy.
3. Add the jar of artichoke hearts. I do not drain them, you can, but I think the marinade adds flavor. Cook them with the sausage until they are a little browned.
4. Add the vodka to the pot and let the sausage and artichokes simmer in it for 15 minutes.
5. Add the marinara sauce and then add a little hot water to the jar, replace the lid, shake well to get all the marinara sauce out and add to the pot. Let it simmer for another 15 minutes.
6. Next you want to add the heavy whipping cream, add a little at a time until it is a pink color. You may or may not need to add all of the whipping cream and/or you may need to add a little more. When it reaches a pink color add the red pepper flake to taste and allow it all to simmer for another 15 minutes more.
7. When the mixture has simmered for the final 15 minutes, it should be thicker, not too thick, but also not watery. If it isn’t thick enough let it simmer for a few minutes more.
8. Remove from the heat and add the parmesan in and stir well until it is melted into the sauce.
9. Toss with your favorite pasta (I use rigatoni)and top with shaved parmesan cheese and red pepper flake if you like a kick
( When I make this I pull out a cup or so of sauce before I add meat.) I ESSENTIALLY HAVE TWO PANS - or crockpots - GOING. Vegetarians are a PITA
I also usually add more garlic minced, fennel, oregano n garnish with chiffonade basil
Good stuff!
*HUG*
Thank you, Dolly!
“That was my breakfast. Also lunch and dinner lol.”
Does that mean you’ll eat it three times today?
Good grief, we are headed for a definite calamity.
Lol no. Those dumplings, which resemble meteors in size, are very filling. One bowl will do it....it was a nice big bowl though.
“Do you have a car or other vehicle also? Often wonder about rainy weather
n people with just cycles for transportation”
~~~~~~~
We do have other vehicles... ;-)
None are 4 wheel drive, however. ( I may have to change that someday. )
I do have an Electric 1KW all TWO wheel drive “Bike” with 7 inch wide tires,
though, that can get me to the corner store and back on those rare occasions
that everyone else is still shoveling snow off their driveways here in Reno...
https://youtu.be/MS9_m19F1jE?si=GPhcfrEPQANZnRQC
~Easy
It wouldn’t play when I clicked on it, it said “try our new AI helper”...
Made me too nervous to click on it!
When are they EVER gonna close that flippin border!!
WHEN??NEVER??
How about NOW!!!!
I just saw this, Jim.
President Trump likes Ramaswamy as well - interesting, isn’t it?
Hahaha that’s not how to reduce wine?! Oh no! I’ve been doing it wrong all this time.
Knüfli (known otherwise as spaetzle) has been a holiday favorite in my family all my life. I do NOT use a special maker for it. I make the batter (eggs, milk, and salt) and then Hubs holds the pot with holes about 3/8’ in diameter over a large pot of boiling water. I push the thick batter through those holes into the water below. About 30 seconds to a minute more, the knüfli are done.
I rinse them in cold water in a colander and store for about 24-hours. Then, I heat them in a skillet with butter and crisco. It gives some of them a nice crisp edge. All absorb the butter. Then, we serve with a topping of buttered bread crumbs. Super yummy.
Sounds yummy! I’ve never used Crisco....is that just shortening?
And here we have something from the “Not In A Million Years” files.....
https://twitter.com/atensnut/status/1740155027287920763
Ramaswamy’s thinking in this little clip. He basically says he’s in the race because he knows the dirty Republicans are, by hook or by crook, not going to let Trump near the White House. He says he may be the nominee, but they’ll do whatever they have to to stop him. Names Larry Fink, big donors.
https://twitter.com/james_jinnette1/status/1739848929129234869
Me two!
Uh..
Me too!
*evil grin*
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