italian, pasta, dinner, lunch Demi Abas italian, pasta, dinner, lunch Demi Abas

Penne Alla Vodka

What you’ll need:

  • 4 tbl (or a good glug) of Extra Virgin Olive Oil

  • 140 grams Mutti tomato paste 

  • 1/2 cup finely chopped while onion

  • 5 garlic cloves

  • 1/2 teaspoon crushed red pepper

  • 1/2 cup pasta water 

  • 1 cup whole milk 

  • 1-2 ounce of Parmesan 

  • 2 tbl vodka

  • 2 tbl butter

  • Freshly ground black pepper (to taste)

  • Kosher salt (to taste)

  • Fresh torn basil (1/2 cup)

  • 1 pound penne

Steps:

  1. Add oil to your cold pan and put on medium to high heat

  2. Finely chop your white onion

  3. Finely chop your garlic. Add a pinch of salt to the garlic and begin to smush the garlic and salt with the back of your knife until it forms a paste

  4. Once the oil is hot, add in the onion and allow it to sweat for about 2-3 minutes until translucent.

  5. Add the garlic paste and crushed red pepper, being mindful not to burn it. Sometimes this is best to do off the heat if your pan was already quite hot.

  6. Add the tomato paste and caramelize it by stirring for about 3-4 minutes until its a deep, rich color and the oil has turned a nice reddish hue.

  7. Add the milk in slowly, as to not scorch it. Keep stirring until well mixed and the color of the sauce is now a deep orange. Stir for about 3 more minutes. Add salt and pepper to taste.

  8. Take the sauce off the heat

  9. Boil the pasta according to package instructions, but reduce the time by about 2 minutes to ensure your pasta is al dente. It will continue to cook in the sauce. Once the water is boiling, add a few tablespoons of salt - your water should taste like the ocean!

  10. Once the pasta is ready save 1/2 cup of the liquid and set that aside. Drain your pasta well and place directly into the sauce.

  11. Bring the sauce and the pasta back onto the flame on medium low, just to heat and finish the sauce and pasta together

  12. Stir together, add in the butter and pasta water slowly until a glossy, rich sauce begins to form. The starch in the water will bind the sauce to the pasta nicely.

  13. Drizzle in the cheese, little by little, as to avoid any clumping. Your sauce should now look creamy and thick.

  14. Plate your pasta and tear fresh basil right on top for serving

  15. Finish with more cheese and a nice crack of freshly ground black pepper

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eggs, latin, breakfast, brunch, lunch, dinner, Baked, One Pot/Dish Wonder, great to share Demi Abas eggs, latin, breakfast, brunch, lunch, dinner, Baked, One Pot/Dish Wonder, great to share Demi Abas

Portuguese Baked Eggs

PortugueseBakedEggs

Shakshuka is one of my favorite crowd pleasers. Why? It's a one pan wonder, cooks quickly and is quite the stunner on the table. Everyone gets to dig in together and it makes for a nice centered conversation piece. This Portuguese spin on baked eggs really just reflects a different use of spices than the traditional Middle Eastern version. It is slightly smokier, a bit spicy and has a nice bite at the end from the Manchego that is shaved on top upon serving.

Here's what you'll need:

1 12 in cast iron or oven proof pan

6 small eggs (4 if they are large)

1 28 ounce can of  Marzano Crushed Tomato

2 roasted red peppers- julienne

1 small brown onion- julienne

4 large garlic cloves- minced

1 tsp smoked paprika

1 1/2 tsp chili powder

1/2 tsp cayenne (or more if you like it hot!)

1/4 cup fresh basil

Manchego cheese for shaving

Olive oil

Salt

Cracked black pepper

1. Heat oven to 350 degrees.

2. Heat your cast iron or oven proof pan on the stove at medium heat. Add a tablespoon of olive oil and allow it to cover the pan.

3. Once hot, add your julienne onions and let sweat until translucent and slightly turning brown on the edges. Add a dash of salt to help them sweat!

4. Add the chili powder, paprika and cayenne to the onions and allow the oil to cook the spices for just another minute or so.

4. Add the chopped garlic and let toast just until golden brown. Once it's a little golden that's your cue it's done and on the brink of burning.

5. Add the roasted peppers, can of crushed tomatoes and let stew for 10 minutes until sauce thickens.

6. Break an egg into a separate small bowl. Be sure to take out any bits of shell just in case.

7. With your cooking spoon, make a little saucer hole in your thickened tomato sauce. Take your bowl with your raw egg and carefully drop your egg into the hole.

8. Repeat with remaining eggs.

9. Place into your 350 degree oven on the top rack and let broil until egg whites are firmed but yolks are still runny. This usually takes about 8-11 minutes.

10. Remove from oven and top with torn or chopped basil. Finish with shredded Manchego cheese or Pecorino Romano.

Serve with warm pita or crusty bread.

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