So, one of the reasons I started this blog was to record my experiments in the kitchen which will, one day, lead to my becoming a fulltime Chef.

Tonight’s experiment resulted in something quite out of the ordinary hence it’s worth sharing here.

What you need:

  • A Fistful of Linguine pasta (enough for three good sized helpings)
  • 6-8 cloves of finely chopped Garlic
  • Half an Onion, again, finely chopped
  • a couple of pinches of either fresh or dried Parsley
  •  a couple of drops of any hot sauce (No, Tabasco doesn’t qualify as a hot sauce)
  • Tomato Puree made from 3 Large Tomatoes
  • 4 tablespoons of Vodka
  •  2 tablespoons Butter (unsalted is better but you can use normal butter too)
  •  1 Tablespoon of Extra Virgin Olive Oil
  • Grated smoked Gouda Cheese. If you can’t get your hands on some, then use Amul Cheese or any other cheese except Mozzarella.

Steps to follow:

  1. Heat up a pan and add butter first and then Olive Oil
  2. Add Garlic and Onions and saute on medium flame for a minute. Add the parsley continue to stir for a few seconds.
  3. At this point, remove the pan from the stove and add the vodka. Increase to high flame and put the pan back on the stove. WARNING: THe Vodka will catch fire resulting in a ball of flame in the pan. THis is perfectly normal so dont get hassled. It will last only for a few seconds. Once the alcohol evaporates, the flavour of the vodka will remain.
  4. At this point, add the Tomato puree and cook on medium for a few minutes till the sauce starts to thicken. Now add the grated cheese into the sauce. thoroughly until the sauce is thick.
  5. In a deep vessel, boil water. 30 odd seconds before adding the pasta to the water, add lots of salt. Let the pasta cook (as per packaging instructions). Typically, this takes 8-10 mins depending upon the level of Al Dente you prefer. I like mine very Al dente.
  6. Drain the pasta and add it to the sauce. Toss thoroughly. Garnish with some grated cheese and/or parsley.

Some tips:

You can use any of your favourite types of pasta for this dish. It’ll go really well with Penne too. I’ve found Garofalo brand to be outstanding but other brands such as DiSano, deCecco, and Colavita, Agnes and even Del Monte are good. I have mixed thoughts about Barilla though.

Some Hot Sauce Suggestions: You can get a variety of Hot Sauces at Nature’s Basket ot Foodhall. Mad Dog isn’t available in India hence you will need to settle for American Garden Hot Sauce, or Bhut Jholokia or one of the local ones.

Do let me know how it turns out 🙂




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