http://smittenkitchen.com/2006/08/the-abhorred-and-the-adored/ Sat, 11 Feb 2012 19:06:09 +0000 http://wordpress.org/?v=2.9.2 hourly 1 http://smittenkitchen.com/2006/08/the-abhorred-and-the-adored/#comment-1546831 *Stacey* Tue, 31 Jan 2012 19:40:57 +0000 http://smittenkitchen.com/2006/08/the-abhorred-and-the-adored#comment-1546831 I made this last night for dinner and it was simply wonderful. I swapped out the chicken stock for vegetable stock and also put in an extra garlic clove. This dish is so rich and tasteful. It will definitely be a staple in my home. I made this last night for dinner and it was simply wonderful. I swapped out the chicken stock for vegetable stock and also put in an extra garlic clove. This dish is so rich and tasteful. It will definitely be a staple in my home.

]]> http://smittenkitchen.com/2006/08/the-abhorred-and-the-adored/#comment-1517612 Molly Mon, 23 Jan 2012 13:30:50 +0000 http://smittenkitchen.com/2006/08/the-abhorred-and-the-adored#comment-1517612 Absolutely amazing! I made the pasta and the brownies for a dinner party last night and they were both a big hit. I was in the mood for something spicy so I chopped and browned one package of spicy italian sausage in a cast iron skillet then added to the sauce as it simmered, before adding the heavy cream. The brownies are incredibly rich so I served them with fresh strawberries to balance the meal. Absolutely amazing! I made the pasta and the brownies for a dinner party last night and they were both a big hit. I was in the mood for something spicy so I chopped and browned one package of spicy italian sausage in a cast iron skillet then added to the sauce as it simmered, before adding the heavy cream. The brownies are incredibly rich so I served them with fresh strawberries to balance the meal.

]]> http://smittenkitchen.com/2006/08/the-abhorred-and-the-adored/#comment-879598 deb Fri, 02 Sep 2011 20:02:50 +0000 http://smittenkitchen.com/2006/08/the-abhorred-and-the-adored#comment-879598 Rachel -- No reason not to swap out the chicken for vegetable. Rachel — No reason not to swap out the chicken for vegetable.

]]> http://smittenkitchen.com/2006/08/the-abhorred-and-the-adored/#comment-879480 Rachel Fri, 02 Sep 2011 19:26:33 +0000 http://smittenkitchen.com/2006/08/the-abhorred-and-the-adored#comment-879480 I wonder, would vegetable stock suffice in this recipe? I'm vegetarian so I have limited options. I wonder, would vegetable stock suffice in this recipe? I’m vegetarian so I have limited options.

]]> http://smittenkitchen.com/2006/08/the-abhorred-and-the-adored/#comment-845458 M Fri, 19 Aug 2011 05:26:26 +0000 http://smittenkitchen.com/2006/08/the-abhorred-and-the-adored#comment-845458 This is a fabulous recipe for people who're not a big fan of red tomato sauce. I ended up using 28oz can of crushed tomato since I couldn't find a 32oz can at the store. I didn't think it would affect the flavor of the sauce since I always find tomato to overpower other flavors. This is also a good recipe for people who are tight on budget. And oh, the shallot is a must - it creates a sweet base and compliments the edge of tomato and vodka. Wonderful dinner. This is a fabulous recipe for people who’re not a big fan of red tomato sauce. I ended up using 28oz can of crushed tomato since I couldn’t find a 32oz can at the store. I didn’t think it would affect the flavor of the sauce since I always find tomato to overpower other flavors. This is also a good recipe for people who are tight on budget. And oh, the shallot is a must – it creates a sweet base and compliments the edge of tomato and vodka. Wonderful dinner.

]]> http://smittenkitchen.com/2006/08/the-abhorred-and-the-adored/#comment-717915 Alice Sun, 12 Jun 2011 10:13:46 +0000 http://smittenkitchen.com/2006/08/the-abhorred-and-the-adored#comment-717915 Oh my gosh - I just made this pasta and it was DIVINE. I have to admit I was skeptical - I just couldn't envisage what about tomato + cream + vodka could be that amazing. But it had an umami note to it that was just so moreish. I halved the chicken stock as others have recommended - the sauce was still quite runny but I felt as though it was the right texture as it really coated every strand of pasta. Also, substituted penne for spaghetti and it still worked brilliantly. Oh my gosh – I just made this pasta and it was DIVINE. I have to admit I was skeptical – I just couldn’t envisage what about tomato + cream + vodka could be that amazing. But it had an umami note to it that was just so moreish. I halved the chicken stock as others have recommended – the sauce was still quite runny but I felt as though it was the right texture as it really coated every strand of pasta. Also, substituted penne for spaghetti and it still worked brilliantly.

]]> http://smittenkitchen.com/2006/08/the-abhorred-and-the-adored/#comment-672621 Hillary Sat, 21 May 2011 17:34:18 +0000 http://smittenkitchen.com/2006/08/the-abhorred-and-the-adored#comment-672621 Oh, and i think the salt content is especially crucial in this dish. Salt pasta water well of course, and season the sauce to adjust often! Oh, and i think the salt content is especially crucial in this dish. Salt pasta water well of course, and season the sauce to adjust often!

]]> http://smittenkitchen.com/2006/08/the-abhorred-and-the-adored/#comment-672619 Hillary Sat, 21 May 2011 17:31:45 +0000 http://smittenkitchen.com/2006/08/the-abhorred-and-the-adored#comment-672619 Paula Deen helped me navigate the familiar, Rachael Ray encouraged me to at least pretend I was fearless in the kitchen, and Sandra Lee existed explicity for comparison ("at least we're not THAT bad!" my mother and I would say). And yes, many years later I have moved beyond the 30 minute meals, but I made this penne with vodka sauce last night and it hit the spot! It was a dismal Friday, and I wanted something so satisfying but still springy. This was rich enough for sure - also, I used diced tomatoes and went at them with an immersion blender after they simmered so I could get them to a creamy-with-chunks consistency. So tomato-y! Paula Deen helped me navigate the familiar, Rachael Ray encouraged me to at least pretend I was fearless in the kitchen, and Sandra Lee existed explicity for comparison (“at least we’re not THAT bad!” my mother and I would say). And yes, many years later I have moved beyond the 30 minute meals, but I made this penne with vodka sauce last night and it hit the spot! It was a dismal Friday, and I wanted something so satisfying but still springy. This was rich enough for sure – also, I used diced tomatoes and went at them with an immersion blender after they simmered so I could get them to a creamy-with-chunks consistency. So tomato-y!

]]> http://smittenkitchen.com/2006/08/the-abhorred-and-the-adored/#comment-607327 Ashley Wed, 30 Mar 2011 20:02:53 +0000 http://smittenkitchen.com/2006/08/the-abhorred-and-the-adored#comment-607327 I first made this last summer, and everyone loved it! I've made it a couple of times since then, and it's always been a hit. Thank you for posting this! I first made this last summer, and everyone loved it! I’ve made it a couple of times since then, and it’s always been a hit. Thank you for posting this!

]]> http://smittenkitchen.com/2006/08/the-abhorred-and-the-adored/#comment-600415 bloomie Wed, 16 Mar 2011 04:10:08 +0000 http://smittenkitchen.com/2006/08/the-abhorred-and-the-adored#comment-600415 I just made this - how delicious! I loved, loved, loved it. Thanks for a great recipe for a mid-week dinner party. Quick, easy and delicious. I just made this – how delicious! I loved, loved, loved it. Thanks for a great recipe for a mid-week dinner party. Quick, easy and delicious.

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