Spaghetti Aglio, Olio, e Peperoncino

Super simple with just 4 ingredients, Spaghetti  w/ Garlic, Oil and Red Pepper is  a traditional Italian dish that’s great to throw together when you have little time but still want a great tasting meal.  Add a salad and bread and you’re set.  The pasta is the star of the show so be sure to cook al dente.
 
 7 oz spaghetti, cooked al dente and drained
2 cloves garlic, minced
1 teaspoon red pepper flakes
¼ to 1/3 cup extra virgin olive oil
¾ teaspoon salt
½ teaspoon black pepper
 
Place the drained spaghetti in a serving platter; add the rest of the ingredients and mix well.  The amounts of the garlic and red pepper flakes can be adjusted to suit your own taste. 
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Pasta, Peas and Pancetta

  • 1/4 cup Extra virgin olive oil
  • 4 ounce pancetta
  • 2 garlic cloves
  • 1 bunch green onion (whites and about 2 inches of greens thinly sliced)
  • 10 oz box frozen peas, thawed
  • salt and pepper, to taste
  • 1  pound spaghetti
  • 1/2 cup Parmesan cheese
Cook the pasta according to directions on the box for less than 1 less minute then the box indicates! Just as it is done, reserve 1/2 cup pasta water for cooking with.
In a large skillet, heat olive oil over med heat and cook pancetta until most of the fat has rendered; add the garlic and green onion and saute until soft (about 2 mins).  Add peas and pasta water and cook another 2 minutes. Add pasta to pan, toss with salt and pepper, then plate and top with Pamesan cheese before serving.

Penne a la Vodka

1 pound penne pasta, cooked al dente and drained
3 cloves garlic, peeled and minced
1/2 to 1 whole brown onion, chopped fine
3 tablespoon butter
2 tablespoon extra virgin olive oil
1 cup vodka
1 14oz  can tomato puree, sauce or crushed tomatoes
1 cup heavy whipping cream
1 generous pinch crushed red pepper flakes
1/2 teaspoon salt
ground black pepper, to taste
grated Parmesan cheese, for serving
 
Saute the garlic and onion in 2 tablespoons of the butter and the olive oil over medium heat in a large saute pan until soft.  Pour the vodka into the pan, being careful if you have a gas stove! Cook and reduce for 3-5 minutes, then add the tomato puree, stirring until combined well. Reduce heat to low and simmer 2 minutes more, then add  cream while stirring continually. Reduce heat to lowest setting  and sprinkle in red pepper flakes, salt and pepper.  Finally, add remaining 1 tablespoon butter and stir well.  Pour the drained pasta into the sauce and, using tongs, toss to coat. Plate and serve with Parmesan cheese.

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