Cookbook review by Tracey Zabar
This book is bursting with recipes to feed big crowds. There's a photograph of a burger that looks like it could feed a whole family. And for dessert, a gigantic cookie sundae made in a cast-iron pan. I love this fabulous, fun recipe collection for the home cook. Our giveaway this week: a copy of the book and a big hunk of Parmesan cheese and three jars of Zabar’s favorite All Natural Homemade Sauces: Marinara, Pomodoro, and of course, Vodka.
Enter to win Munchies Guide to Dinner and parmesan & pasta sauce giveaway! Just send us an email at social@zabars.com with the subject "Munchies Guide to Dinner" and you'll be entered to win. The winner will be selected randomly on 2/20/2020 and will be contacted by email. For an extra chance to win, refer a friend. (Note: The Munchies Guide to Dinner cookbook and parmesan & pasta sauce giveaway can be sent to the 50 United States and DC, age 18+ only. Cannot be sent to P. O. boxes.)
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SERVES 4 TO 6
This is a throwback ’80s recipe that never should have gone out of style. For better or worse, the vodka’s not going to get you drunk—it’s ¼ cup, split among six servings—but it’s also a myth that the alcohol totally burns off during cooking. Booze gives the sauce its characteristic sweetness, and no, you can’t use bourbon or gin (or even tequila). This is called penne alla vodka for a reason, so you’ll need to spare some for this recipe after you’ve made your jungle juice.
½ cup unsalted butter
1 medium yellow onion, diced
¼ cup vodka
1 (14.5-ounce) can crushed tomatoes
1 cup heavy cream
Kosher salt and freshly ground black pepper
1 pound penne pasta
Freshly grated Parmesan cheese, for serving
Fresh basil leaves, for serving
Melt the butter in a large skillet over medium heat. Add the onion and cook until soft, 3 to 4 minutes. Add the vodka and cook until evaporated, about 2 minutes. Add the tomatoes and cook, stirring occasionally, for 20 minutes. Add the cream and cook for 5 minutes more.
Meanwhile, bring a large pot of generously salted water to a boil. Add the pasta and cook until al dente, about 11 minutes. Drain well and transfer to the skillet with the sauce, tossing to coat. Season with salt and pepper and divide among individual bowls. Top with Parmesan cheese and basil to serve.
Excerpted with permission from Munchies Guide to Dinner by the Editors of Munchies (Ten Speed Press). Photography by Heami Lee, recipes by Farideh Sadeghin.
Tracey Zabar's Chocolate Chip Sweets: Celebrated Chefs Share Favorite Recipes is available here.
A delectable collection of innovative chocolate chip recipes by world-renowned chefs, pastry chefs, and bakers
Tracey Zabar's One Sweet Cookie Cookbook is available here.
A delicious collection of cookie recipes from extraordinary chefs, pastry chefs, and bakers. A great gift sure to delight anyone who loves to bake.
