Ingredients
1 no ingredients
Directions
Ingredients: 1 tablespoon dry hot chiles, crushed 1 fifth Vodka
Directions: Put the chiles in the vodka. Let it set for at least a
week, then strain off. Put the bottle in the freezer. Because of the
alchohol, it won't freeze, but it will get almost syrup-like. It is
great in bloody marys,and in the folllowing pasta recipe, too.
Pasta and Vodka 1 1/2 lbs your choice of pasta 7 tbs butter 1 tsp hot
red pepper flakes 1 cup pepper vodka 1 cup fresh peeled tomatoes (cut
up fine) 1 cup heavy cream 1 tsp salt 1 cup fresh grated parmesan
cheese.
Cook the pasta al dente. While it's cooking, melt the butter, add
pepper and vodka, tomatoes and cream. Simmer five minutes or so. Add
salt. Drain pasta, put it in the pan with the sauce, stir the
parmesian in, mix thoroughly (over low heat) and serve.
YUMMIngredients:
~End Recipe Export- þ SLMR 2.0 þ ~-- WM v3.10/92-0268 * Origin: Glen
Burnie Windows BBS, Md. (410)969-1914 (1:261/1165)
=======================================================
=================== BBS: DomTech OS/2 Date: 11-23-93 (16:11) Number:
223 From: EARL SHELSBY Refer#: NONE To: JOHN JANSSEN Recvd: NO Subj:
Marinara Sauce(Spaghetti Conf: (6) Cooking
Servings: 1 servings
Pepper Vodka Pasta Sauce Recipe brought to you by Recipe Ideas
Categories: Italian; Pasta; Pasta Sauce; Sauce
The History of Recipes
Food historians have tracked the existence of recipes way back into ancient history, in fact as far back into recorded history as the early Egyptians, and possibly even further than that. In practice though, these, ancient records were just basic pictorial instructions for food preparation.
In fact, the most ancient recipe in existence, according to academics is a collection of ancient tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel exhilarated and blissful. Later on, in Roman times around 25BC a man called Apicius created a few documents which described recipes prepared by the Romans. In his works, Apicius tells us how the meals were divided into starters, entrees and dessert, a very modern way of dining. Aspicius tells us how the early Romans were skilled in the use of a wide range of herbs and spices, including some that we all recognise such as basil, fennel and dill. Later on, we have two interesting cookery books which were published in the fourteenth century - a cookery book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Amusingly, they are nothing to do with the curry that we all know today, but instead accounts of the types of meals prepared by the cooks of the nobility of that period. Later on in the 1400s, knights returning from the crusades brought us many new foods and spices from Arab countries, including coriander, parsley, and basil. These new spices and herbs was responsible for an outbreak in manuscripts on food, most of which are kept safe in private cookery archives. For the next few years, the rich families of Wesstern Europe tried to lay on the most extravagent banquests, and as a consequence, the best cooks and their recipes were much in demand. Even so, it was during the 1800s that formal cookery and recipe books became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to assembling, verifying, and writing down recipes for their fellow cooks to enjoy. By the advent of the twentieth century, cooking publications are increasing in popularity as a result of more people being able to read, more leisure time and having more disposable income. The introduction of the TV brings us celebrity chefs and the demand for the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, permitting everybody to access massive numbers of recipes just like those on our site. |
We hope you enjoy this Pepper Vodka Pasta Sauce recipe.
