JUICE TO VODKA RATIO RECIPES

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16 EASY PINEAPPLE JUICE COCKTAILS – THE KITCHEN COMMU…



16 Easy Pineapple Juice Cocktails – The Kitchen Commu… image

Fruit juices are no stranger to cocktails but there's one that stands out among the rest as being one of the most unique flavors you could add. Pineapple juice cocktails add a tropical mix to your cocktail that you just can't find anywhere else. The pineapple drinks on this list are packed with flavor too

Provided by Cassie Marshall

RIGATONI VODKA | TOP CHEF ANTONIA LOFASO | RECIPE ...



Rigatoni Vodka | Top Chef Antonia Lofaso | Recipe ... image

Top Chef Antonia Lofaso shares one of the most popular dishes at Scopa in LA, a creamy, perfectly spiced pasta with vodka sauce topped with fresh ricotta.

Provided by Top Chef Antonia Lofaso

Number Of Ingredients 18

2 cloves garlic
Kosher salt
1 pound fresh rigatoni or your favorite fresh pasta
2 tablespoons butter
2 teaspoons chili flakes
1 cup sliced cherry tomatoes
1 teaspoon sugar
1 ½ cups marinara sauce
1 cup heavy cream
¼ cup vodka
¼ cup freshly grated Parmigiano-Reggiano
8 large basil leaves
torn
Leaves from 3 sprigs of Italian parsley
torn
1 teaspoon extra-virgin olive oil
4 tablespoons fresh ricotta
Pinch of Maldon salt

Steps:

  • Bring 2 quarts of water to a boil in a 4-quart saucepan
  • Meanwhile, blanch the garlic by covering it with cold water in a very small saucepan
  • Bring the water to a boil and drain as soon as it boils
  • Repeat
  • Transfer the cloves to a plate and refrigerate
  • When cold, thinly slice them (a mandoline is helpful here) and set aside
  • Season the boiling water with about 1 tablespoon kosher salt
  • Add the pasta and cook, stirring as needed, until quite al dente, 6 to 8 minutes
  • Meanwhile, make the sauce
  • Melt the butter in a large pan over medium heat
  • Add the blanched, sliced garlic and chili flakes and sweat, stirring often, without letting the garlic get any color
  • Stir in the tomatoes, sugar and 2 teaspoons kosher salt, then add the marinara sauce, cream and vodka
  • Bring to a simmer, stirring occasionally
  • Drain the pasta, reserving about ¼ cup of the pasta water
  • Add the pasta to the sauce and cook for 3 to 5 minutes over medium heat
  • Be sure to stir as needed so that the pasta does not catch on the bottom of the pan; add some of the pasta water to thin the sauce, if needed
  • When the sauce has come together and the pasta is tender, remove from the heat, add the Parm and stir gently until completely combined
  • Taste for salt, adding more, if needed
  • Right before serving, stir in the basil, parsley and olive oil
  • Top with the ricotta and a pinch of Maldon salt

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