(my penne alla vecchia bettola)
Slow cooked San Marzano tomatoes. Sauteed spanish onions and minced garlic. Fresh chopped oregano. Perfect al dente penne. Vodka with a touch of silky cream. Slightly salty parmigiano reggiano. These delicious ingredients came together to create a rich rendition of pasta alla vodka from my new cookbook, Fool Proof, from Barefoot Contessa.
(all of the recipe’s ingredients)
(sauteing / can opening / pureeing)
In an attempt to test out some of the features and settings on my new camera, Ryan and I documented our cooking step-by-step, the other night while making dinner. After popping open a great bottle of wine that was gifted to us at our wedding, we started chopping veggies, crushing tomatoes by hand and heating up a big pot of water for our pasta. The recipe took nearly 2 hours to make because the sauce has to simmer for 60-90 minutes but it was definitely worth the wait.
(cooking in my horribly lit kitchen)
I wish my kitchen had better lighting so there were not crazy shadows and fuzziness but what can a girl do?