drunkenspaghetti

drunkenspaghetti - Drunken Spaghetti With White Wine...

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and Scotch-Infused Meatballs From Gwswiki This is an invention of mine that combines two of my favorite recipes with a bit of an alcoholic twist. If you have not had pasta cooked in wine before, you're in for a real treat, let me tell you. This can be made vegetarian by skipping the meatballs and it is still awesome (I know because I have done it). Here is what you will need: 1 box spaghetti 1 big bottle of chardonnay (cheap stuff will do fine) 1 bottle of scotch (again, no need to get fancy unless you want to) For the marinara: 1 28-ounce can of San Marzano tomatoes 1 6-ounce can of tomato paste 1/2 medium red onion 3 cloves of garlic 2 sprigs fresh thyme 1 sprig fresh rosemary 1 sprig fresh basil 4 tbs olive oil For the meatballs: 1 lb ground sirloin 1 large egg 2 tbs fresh Parmesan 1 bunch fresh flat-leaf Italian parsley 1 sprig fresh oregano 1 sprig fresh basil leaves 1/2 red onion 1 cup fine dried bread crumbs 2 cloves of garlic Kosher salt Freshly ground black pepper 1 cup water 1/2 cup scotch Now then. .. here is where we are going: And here is how we get there. .. First, you need to prepare your marinara to begin cooking. San Marzano tomatoes are important for all Italian cooking, almost without exception, so find and use them if at all possible. In mainstream grocery stores, Progresso will do in a pinch, but tomatoes marked San Marzano have the very best flavor for red sauce applications. Puree the tomatoes on low speed until they are all incorporated - not too much!
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This note was uploaded on 12/12/2009 for the course ABC 123 taught by Professor Yah during the Spring '09 term at SUNY Stony Brook.

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drunkenspaghetti - Drunken Spaghetti With White Wine...

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