Well, it was all due to my having leftover vodka from making homemade vanilla that I decided to try Giovanna Trimpe’s recipe for pasta alla vodka. This from the new cookbook in her Holy Chow series of cookbooks, titled Holy Chow: The Hospitality Edition. 

Giovanna and I have been dear friends for a long time, cooking and laughing together in both private and public venues.

Pasta alla vodka is one of those recipes that Giovanna said can be dressed up in a fancy dish or served simply. 

The sauce contains pancetta, pork belly cured in salt and spices. Pancetta has a deeper flavor than regular bacon. If you have to substitute, use thick sliced bacon. The vodka gives a bit of sharp tang which balances the creamy elements.

Rigatoni is a tubular pasta, cut straight, with ridges. Penne can be subbed in. 

Now back to the cookbook. Its whole premise, co-authored with Giovanna’s friend, Jayne Murphy, is meant to inspire hospitality by providing well-tested, favored fare along with Biblical scripture relevant to each recipe. 

And you know what? There are precious nuggets of timely tips in the Bible verses that Jayne shares with Giovanna’s recipes. As Jayne points out, eating together at home allows for a bit of “time out” to count our many blessings. Especially important during this hectic holiday season.

These 2 faith-filled women have produced a delightful book full of doable recipes and useful information for entertaining. Looking for a cookbook for yourself or a gift that’s a motivating read in addition to carefully curated recipes? Not sure how to set a buffet or even a formal table? What about wine glasses? They’ve got you covered. 

Giovanna’s pasta alla vodka

Ingredients

1 pound rigatoni pasta

1 tablespoon plus 2 teaspoons Kosher salt, divided

Extra virgin olive oil

1/2 cup chopped red onion

1/4 cup chopped pancetta

1/4 teaspoon red pepper flakes

3 cloves minced garlic

1 teaspoon black pepper

2 cans, 28 oz or so, crushed tomatoes

6 oz  tomato paste

1 cup chopped basil, divided

1 cup vodka

1/2 cup each: half & half and heavy cream

1/2 cup reserved pasta water

Juice of 1/2 lemon

Instructions

Cook pasta with 1 tablespoon salt and save 1/2 cup of pasta water after cooking to add to sauce.

Cover bottom of large pan with oil and turn heat to medium. 

Stir in onion, pancetta and red pepper and cook for a couple more minutes.

Add garlic and stir for another minute or 2, being careful not to burn garlic.

Add 2 teaspoons salt and black pepper. Simmer for a minute or so.

Stir in tomatoes, paste and 1/2 cup basil, then stir in vodka.
Lower heat and cook 20 minutes or so, stirring occasionally.

Stir in half & half, cream and pasta water. The starchy water gives extra body. 

Heat through for several minutes. 

Add drained pasta, season to taste and add rest of basil and lemon juice.

Holiday gift!

Holy chow’s entertainment edition, along with Giovanna’s other cookbooks, can be purchased at holychowbooks.com.