Vegetarian pasta Vecchia Bettola
This recipe is tasty for reasons that don't matter to me at all. It's a vegan & # 39; vegan wrapped in & # 39; Pasta alla Vecchia Bettola & # 39;, a food & # 39; Florentineâ & # x20AC; & # x2122; s brought to many parts of the world, including and especially Nick & Toni's restaurant in East Hampton, where it has been on the list for another twenty years.
I know this, because Ina Garten made her own version, inspired by Nick & Toni's threats, and that kind of has a lot of fans interested, including me. When I saw you Diet52 In the 2016 Genius column, I knew I wanted to try the vegan version, and making that was as easy as combining heavy cream & # 39; cashew cream & # 39; and hermes herb parmesan or hempesan instead of the regular church.
It is difficult to change the way that & # 39; s son Garten & # 39 ;, Nick & Toni's version of Pasta alla Vecchia Bettola is as reliable as ever. The only difference I make, except for the cream & # 39; cashew cream & # 39;), is that I cook the oil like half-cooked cooking.
I also use a little salt, although I have tried and liked the amount of kosher salt it is called. Use a Crystal Crystal salt, which is for home cooking, too; you can replace it with good salt in the sea, but then you will need to use less salt than I list, because it is more.
Part of what makes this meal special is that the tomatoes in the vodka sauce are baked slower than in the oven. This makes cooking more intense and tasty than it would otherwise be, and it also means that a lot of the cooking time is not working. Yes, you will have to wait an hour and a half to finish the baking, but you can do what you need to do at home in the meantime, and when the tomatoes and onions are baking, finishing the sauce is as easy as putting a blender with cashew cream. .
There are, I am sure, there are many other ways you can change this recipe. It is possible that you can go out with chopped or dried tomatoes, rather than using them entirely, and I'm reasonably sure you can reduce the vodka, or you can try white wine.
But honestly, when I'm making or retiring as someone who really knows the food – let alone a meal like this, having been through the kitchen with so many amazing experiences for me – I mean give up. And that's what I did here. This recipe has been serving me well for many years, and I am so happy to finally be able to find it!
- 2 take it olive oil
- 2 white onion, finely chopped, or 1 large (2 1/2 cups after preparation)
- 3 garlic, garlic or mashed microplane
- 1/4 spoon of tea crushed red pepper (not to taste)
- 1 1/2 spoon of tea dry oregano
- 1 cup vodka
- 2 28-ounce cans, canned tomatoes
- 1 teaspoon diamond Crystal kosher salt or 1/2 teaspoon salt to good salt
- 1/4 spoon of tea Freshly ground black pepper (not to taste)
- 1 lb rigatoni, a pen, or some other form of pasta
- 1 cup cashew cream
- 2 take it fresh oregano, divided
- 6 take it vegan parmesan, to serve
Heat the oven to 375F. Heat the olive oil over medium heat in a large, deep, covered pan with a lid (you can replace it with Dutch oven). Add the onions and garlic and cook for 5 minutes, until the onions are tender. Add the red pepper flakes and the coconut oil and cook for an additional 1 minute. Add the vodka and cook for 5 to 7 minutes, until the mixture is reduced by half.
Chop the tomatoes in a sieve and crush your hands into the pan or using a hand-held potato masher. Add salt and black pepper. Cover the lid with the lid and place in the oven for 1 1/2 hours. Remove from pan and refrigerate for 15 minutes.
Bring a large pot of boiling water and cook the al dente pasta. Drain and return to the pot.
Place the tomato mixture and the cream cheese mixture on the face and whisk until the sauce is completely soft and fragrant. (Be careful while mixing, as hot drinks tend to disperse.) Cook the sauce often in the pot with the cooked pasta, along with one tablespoon of fresh oregano. Heat the pasta and sauce over low heat for 5-8 minutes, or until the pasta has cooked through the sauce and thickened. Add the remaining sauce as needed; I usually end up using it all, but I usually add it to the beginning and the rest when I heat and stir.
Divide the pasta on the plates and top each with a tablespoon of oil and one tablespoon of your vegan parmesan. Enjoy!
This recipe I always hit with friends, and I love making it when I make people. When I do this, I usually prepare the soup ahead of time and store it in the refrigerator for several days. When I am ready to make dinner, all I have to do is cook the pasta and then add the pasta sauce sauce to the pan, heat, and serve.
The sauce is very thick (at least six cups), and you may have more than you need for your pasta. Don't worry: The sauce will keep in the refrigerator for up to 4 days, and can also be refrigerated for a month or more.
I have not tried cooking other than cream & # 39; cashew cream & # 39; I think white cashew or almonds will work well (or heavy cream if you're not vegan). But with creamy sauces, I seem to find that treasures can not be beaten. I like to make my lotion cream on large tables and store it in glass jars (always high, as frozen drinks are expanding!) 4-6 weeks at a time; I never thought when I found out that some inseparable refrigerator immediately notice.
I hope you like Ina & # 39; s (veganized) classic as I like it. It's the perfect time of year for a delicious pasta dinner, right?
get rid of