Ultimate Cook Book_ 900 New Recipes, Thousands of Ideas - Bruce Weinstein [113]
Pasta à la Vodka: Drain the tomatoes before you add them to the sauce; add 3/4 cup vodka with them (be careful of alcohol around an open flame). Once the sauce has simmered and thickened, stir in 1 cup heavy cream, bring the sauce to a full boil, and cook for an additional 3 minutes at high heat, just to let the cream condense. Although we prefer a chunky vodka sauce, you can use an immersion blender off the heat to turn this into a smooth sauce, or you can cool the sauce for a few minutes, then pour it into a large blender or food processor and puree the sauce.
Pasta Puttanesca: Omit the nutmeg and salt. Add ¼ cup chopped pitted black olives, 2 tablespoons rinsed capers, and 4 chopped anchovy fillets with the oregano and thyme.
Basic Pizza Sauce: Omit the pasta. Cool the sauce, then place it in a food processor fitted with the chopping blade. Add 1 teaspoon sugar; pulse just until any big chunks are blended, but not until the sauce is smooth. Use this as a topping to your favorite pizza; store whatever’s left over in a plastic bag or container in the freezer for up to 1 month.
Four Easy Marinara Dishes
Pasta Marinara with Clams: Stir 2 pounds clams, cleaned of any sand, into the pot during the last few minutes of cooking. Cover the pot and cook until the clams open, about 3 minutes. Discard any clams that do not open.
Pasta Marinara with Shrimp: Stir in 1½ pounds cleaned and deveined medium shrimp (about 35 per pound) during the last few minutes of cooking. Cover the pan and cook until the shrimp are pink and firm, about 2 minutes.
Pasta Marinara with Squid: Sauté 1 pound cleaned squid, cut into rings, in a large skillet set over medium heat with 1 tablespoon olive oil until cooked through, about 3 minutes. Add the contents of the skillet to the marinara during the last 2 or 3 minutes of cooking.
Mussels Marinara: Forget the pasta altogether. During the last few minutes of cooking, add 2 pounds mussels, cleaned and debearded, to the sauce. Cover and simmer about 2 minutes, just until the mussels open. Discard any that do not open.
Three More Substantial
Marinara Dishes
I. Marinara and Meatballs
Make these simple meatballs, fry them up, and set them aside—then make the marinara in another pan. The meatballs are best if they’re browned, then simmered in the sauce. Makes 4 servings, about 16 meatballs
½ pound ground veal or ground beef, preferably 80% lean
½ pound sweet Italian sausage, casings removed
½ cup plain dried bread crumbs
1 large egg, at room temperature, lightly beaten
¼ cup milk (regular, low-fat, or fat-free)
2 tablespoons chopped parsley leaves
¼ teaspoon ground allspice
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
2 tablespoons olive oil
4 cups (that is, a double batch) Marinara Sauce without the pasta or 4 cups purchased marinara sauce
1 pound fresh or 12 ounces dried noodles (do not use shaped pasta), cooked and drained
2 ounces Parmigiano-Reggiano, grated, for garnish, optional
Mix the veal or beef, sausage, bread crumbs, egg, milk, parsley, allspice, salt, and pepper in a large bowl with a wooden spoon, taking care not to mush the meat’s fibers but making sure everything is well combined.
Wet your hands, then shape 2 tablespoons of the mixture into a ball. Continue making balls this size, lining them on a plate.
Heat a large skillet over medium heat. Pour in 1 tablespoon olive oil, then place about half the meatballs in the skillet. Brown on all sides, turning often, about 6 minutes. Transfer to a plate lined with paper towels. Add the remaining oil and fry the second batch of meatballs. (The meatballs can be made in advance; cover and refrigerate for up to 48 hours.)
Make or heat up the Marinara Sauce. Once it’s simmering, add the meatballs and cook them in the sauce as it reduces, about 20 minutes.
Place the pasta in a serving bowl or platter. Add the sauce and meatballs on top. If desired, sprinkle the grated cheese over the dish.
II. No-Fry Eggplant Marinara