14066Angel Hair Pasta with Spicy Vodka Sauce40 mins10 mins3 to 4 servingsThu Dec 18 06:15:00 -0800 2008Thu Aug 13 16:46:44 -0700 2009EasyItalianCHOW
http://www.chow.com/recipes/14066
Thu, 13 Aug 2009 23:46:44 GMTThe tomatoey sauce has a kickThe tomatoey sauce has a kick.
Pasta topped with a sauce that’s part vodka sauce and part arrabbiata—in other words, a tomatoey sauce with a kick.
Heat oil in a large saucepan over medium-high heat. When oil shimmers, add garlic and shallots, season with salt and freshly ground black pepper, and cook until golden brown, about 4 minutes. Add oregano and chiles and cook until fragrant, about 1 minute.
Remove saucepan from heat, carefully add vodka, scrape up any browned bits from the bottom of the pan, and stir to incorporate. Return saucepan to stove, reduce heat to medium and add tomatoes. Cook, stirring rarely, until tomatoes begin to collapse and let off juice, about 40 minutes. Break up some tomatoes with the back of a spoon and leave some whole. Remove sauce from heat and discard oregano sprigs.
Bring a large pot of heavily salted water to a boil over high heat. Add pasta and cook according to the package directions. Drain pasta, reserving 1/2 cup of the cooking water. Return pasta to the pot and toss with tomato sauce and reserved cooking water until well coated. Season with additional salt and pepper if necessary and serve.
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Aida Mollenkamp84Pasta/Noodles
3 tablespoons olive oil]]>
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8 medium garlic cloves, sliced paper thin]]>
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4 medium shallots, halved lengthwise and sliced paper thin]]>
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8 fresh oregano sprigs]]>
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2 small dried red chiles, crumbled]]>
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1 1/4 cups vodka]]>
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3 pounds grape or pear tomatoes]]>
1 pound capellini or angel hair pasta]]>
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