CWP: Penne with a Meaty Vodka Pasta Sauce
Ok, time for the next installment of cooking with Phil. With zero deaths
since I posted my last recipe, I think most will agree that this series has been
much less deadly than anyone could have every anticipated. So onto the next
recipe, my go to pasta dish - Penne with a a meaty vodka pasta sauce.
Stuff You Need
- Penne (whole grain sucks, get the real stuff)
- Salt
- Patsy's All-Natural Vodka Sauce. Scarpetta Tuscan Vodka Sauce is
nerr but the Dirty Kroger doesn't carry it because they are dirty fuckos.
You could also make it from scratch too I guess, but fuck that noise
- Italian Sausage Links
- A skillet with a lid
- A pot with a lid
- One of those drainy things
Ok, you need to boil some water to cook the pasta in. Put like a couple of
quarts of water into your pot - enough that your pasta will drown in it. Add
some salt. I like salt. Some don't. I put like two tablespoons in there. Balls
to the wall. Put the pot on the stove, cover it and crank that shit up to high
and get it going. Stir it a bit to mix in the salt. I'm not sure it's needed,
but it can't hurt.
Once the water begins to bubble and get ready to boil the timing is right to
begin cooking your meat. It usually takes two sausages to satisfy me (no homo),
but you might want to go with one for yourself. Three is probably a good number
for three people. Remove the sausage link's condoms. We are going for pleasure,
not safety here. Throw them on your skillet on medium heat. Chomp up the links
into tiny little bite sized chunks and cook until it's brown.
Ok, once the meat is cooked the timing should be good for the pasta. I just
eye ball the amount of pasta I want, but I guess one and a half cups (by volume)
of pasta is about right for one person. Dump that into your pot and cover that
shit back up to bring it back to a boil.
As it's coming to a boil, dump some pasta sauce in there. Once again I just
eye ball it based on the amount of pasta and meat. I don't know, like a cup I
guess. Whatever. Mix that meat and sauce together and cover your skillet.So by
now the water in your pot should be going pretty good. Uncover the lid and stir
up your pasta so it doesn't stick to the bottom of the pot because that sucks.
You want to cook the pasta sauce (stirring frequently) until it starts to
bubble up and stuff. The pasta sauce is already cooked, so you are really just
heating it up. Also keep stirring your pasta so it doesn't stick.
So the key to finishing this up right is waiting until the pasta is about
done. I usually just grab one out of the pot and taste it. If it's still just
slightly hard then it's good enough to do the job (no homo). Drain the water
out. I like to put a plate over the pasta while the steam rises up and get the
plate kinda hot. Adding hot pasta to a cold plate only makes the pasta cold
quicker. So take your drained out pasta and add it in with the sauce to get it
good and coated. Some people like to add like a teaspoon of the pasta water to
get some of the starch mixed in to make the sauce stick to the pasta better, but
I can't tell the difference. Stir it all up until it's good and covered.
Bam, now you got yourself a yummy meal.
Posted by Phil on June 4th, in the middle of the night |
Comments
Add Your Own
User Name
Password
Your comment (just plain text, URLs will be converted automatically)