This idea came to me when I was researching various ways of making pasta sauce. I was watching "Barefoot Contessa" on Food Network and she was making the classic Pasta alla Vodka. I was drawn towards the creamy looking sauce. I thought how could I make that without the vodka and add more flavor. Then, I thought of red wine. As I say, any good wine can add great flavor to any savory dish. So I started experimenting, and as a student at Allegany College of MD for Culinary Arts,when you have a recipe to test, the best way to do it is to make it for the students for lunch. I made it and it was very well received. So I thought, this is a keeper. Bon Appetit! Note: The picture above was my first attempt. The recipe as it is now is not as chunky.
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