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

Red Harissa Beef Stew

Comforting, mildy spicy and warm, this stew is a must in the winter or fall season. It's full of flavor and sticks to your ribs, leaving you satisfied without spending too much time in the kitchen.

TIME: 1 - 2 hours

SERVES: 2 - 4 people

What you'll need:

• Stock pot or dutch oven 
• 1 lb of 1 inch cubed tri-tip or chuck roast
• 1 small white onion
• 2 medium carrots 
• 2 cloves of garlic
• 5 oz tomato paste (Mutti)
• 5 ounces harissa paste ( 4 ounces for medium heat) (La Femme du Cap Bon)
• 1/2 cup merlot (Coppola is excellent)
• 32 ounces beef broth
• 15 ounce can of garbanzo beans
• 6 smashed cardamom pods
• 1 cinnamon stick
• 1 cup golden raisins
• 2 tbl vegetable oil
• Rustic olive bread

1. Heat dutch oven over medium high heat with vegetable oil
2. Add meat to the hot pan and brown meat. Don't worry about cooking it through, you just want to brown the outside of the meat. Remove the meat from the pan once browned and set aside.
3. Once all the meat has been browned, add the onion and carrots and cook for 1-2 minutes until onions are translucent.
4. Crush cardamom pods with the back of your knife to release the flavor and add to the pan along with the cinnamon stick. This allows the spices to develop.
5. Add the wine and pick up all the bits at the bottom of the pan.
6. Add the meat back in along with the beef broth, harissa paste, tomato paste and garbanzo beans.
7. Simmer for at least 1 hour partially covered to allow the stew to thicken
8. During the last 15 minutes of cooking add 1 cup of golden raisins
9. Serve the stew in a bowl on top of rustic olive bread. The bread soaks up some of the thick sauce and becomes a part of the stew, offering a chewy, creamy texture.