Smoky Pasta alla Vodka

Johnny West

Well-known member
It came out just wonderful and like nothing I've ever had before. The salumi was on the spicy hot side but not overpowering. The pasta is called strascinati, a product from Naples, which we got at DiLautenti's at Pikes Place Market. We have enough left over for another meal, and enough sauce to freeze for a future meal with shells.
 

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Johnny West

Well-known member
We didn't get a picture of the sauce after the whipping cream and vodka were added.
 

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QSis

Grill Master
Staff member
What an intriguing-sounding and -looking dish, John!

Spreadable salami! I'm all over that! And those round flat discs of pasta - wow!

I will be looking for those two ingredients to try!

I do love vodka sauce, too!

Great job!

Lee
 

Johnny West

Well-known member
I'd never seen that pasta before. The package stated no cooking time so I kept the boil on till I felt it was al dente. With the large Italian community in Boston, I'm sure there are stores that carry it.

The salami mixed with butter on bread will be soon. :eating2:

https://www.ndujaartisans.com
 
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Johnny West

Well-known member
Last April, when I had my other knee replaced, I was taking oxycodone and quit the vodka martini's. Ever since I've felt like I don't care to go back to them. I'm fresh out of Italian wine so we had a bottle French pinot noir which was quite good.
 

Johnny West

Well-known member
Tonight was the leftovers and have to say it was better a day old. The pasta plumped up with the sauce a lot more. I've got one small bit left that will go in the freezer for a school lunch. I can't wait to try this again and will be getting more of this weird pasta.
 

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