Pasta with Vodka Sauce & Remembering Mom

 

8 years ago this morning I got that call from my brother-in-law telling me that my mom had passed away. She had been sick for so long. I had the chance to say good bye so often but still I wish I had visited her one last time before she left us. Not long after she passed it occurred to me that the perfect way to remember her each year on the anniversary of her passing would be to do something she enjoyed doing. Shopping. Yes my mom loved to shop. And she always said as long as you have dinner ready for your husband there was no reason why you should not spend the day shopping. Okay that is what is burned in my head. That and her telling me that you can never have too many shoes! Gosh my mom was so cool!
Today my sister and I went shopping. And we went to mass. It was a day my mom would have approved of. And of course I bought shoes!
Now about dinner. The recipe is from Chef Silvio.

Chef Silvio’s Farfalle with Vodka Sauce

Ingredients -
1 pound farfalle (bow-tie pasta)
2 tablespoons extra-virgin olive oil
3 large shallots, peeled and finely diced
1 teaspoon garlic, chopped
1 stick butter, cut into slices
6 large ripe plum tomatoes, cut into small cubes
3-4 tops fresh basil, coarsely cut
Salt and pepper to taste
6 ounces vodka
2 cups heavy cream
1 cup grated Parmesan cheese, divided
1 cup marinara sauce
Pinch fresh parsley, finely chopped

Method -
Prepare pasta according to directions on package and set aside.
Heat olive oil in a large skillet. Add shallots and garlic and lightly saute. Add butter stirring over medium heat until butter is melted and bubbly, then add tomatoes, basil, salt and pepper. Stir and keep cooking until tomatoes are soft, and then mix in the vodka. Add heavy cream and ½ cup of Parmesan cheese and marinara sauce. Stir to almost a boil and then remove from heat before reaching a full boil. Put pasta in a large bowl and pour sauce over it, lightly mixing it together. Top with remaining cheese and parsley.
Chef Silvio suggests serving family style with the bowl of pasta on the table, a loaf of crusty Italian bread with some small dishes of extra-virgin olive oil for dipping. Buon Appetito! Serves 4-6.

And I made as an extra dish, Burrata Bruschetta with Broccoli Rabe. We had this at Becco a couple of months ago and it was so good and quite easy to make. I boiled the rabe for about a minute and then sauteed it in olive oil and seasoned it with salt, pepper and crushed red pepper. I toasted some Italian bread and topped the bread with the broccoli rabe. Some burrata cheese on top with some olive oil and under the broiler for about 5 minutes, checking it often. The flavors just melt together. Delicious.