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Oct 12, 2020 - 7:14:48 AM
Players Union Member

rinemb

USA

12704 posts since 5/24/2005
Online Now

I found this pasta recipe and adapted it heavily to included other ingredients, such as steak, parmesan cheese, and parsley. The original recipe can be reviewed at the website included. I attached my recipe as well.


 

Edited by - rinemb on 10/12/2020 07:15:33

Oct 12, 2020 - 7:15:44 AM
Players Union Member

rinemb

USA

12704 posts since 5/24/2005
Online Now

Pasta with Vermouth Cream Sauce (serves 4-6)
{This pasta with vermouth cream sauce is loaded with mushrooms and sliced peppers for a rich, sweet, sauce—spicy if using hot peppers. This recipe was adapted from “triedandtruerecipe.com”. Recipe is vegetarian, unless meat option included.}
Ingredients:
16 ozs Linguine, dry, or pasta of choice
3 tspns Cooking oil, of choice
3 Tblspns Butter, unsalted
1 large Onion, of choice, peeled and diced
16 oz Mushrooms, of choice, scrubbed, trimmed, and sliced about 1/3”
6 cloves Garlic, peeled and minced
3-4 whole Fresno red peppers (spicy) trimmed, cored and sliced about ¼” (or use red baby bell peppers (mild), or crushed red pepper)
1/3 cup Vermouth, sweet red
2/3 cup Stock, vegetable
½-2/3 cup Cream, heavy
1/3+ cup Pasta water
To Taste Salt and pepper
……………*** Optional ***…………………………………………………………………………………………………………
1 16+ oz Steak, grilled and sliced thinly across the grain.
2-3 tblspns Herb Butter, softened.
½ cup Parsley, fine chopped.
½ cup Parmesan, fine grated.
Instructions:
1. Bring a large pot of water (salty like the sea) to a boil. Add pasta and cook a minute less than package
instructions. Scoop out about one cup of the past cooking water and reserve. Drain pasta, and set
aside.
2. Meanwhile, prepare the sauce. Heat oil and butter in a wide pot over medium heat.
Add the onion and mushrooms and cook, stirring regularly, for 8-12 minutes until
Completely browned and beginning to caramelize around the edges.
3. Meanwhile, if adding steak, grill to desired doneness. Set aside resting under foil, and
keep warm.
4. Add the garlic and peppers to sauce and cook for 45 seconds until fragrant. Season
with salt and pepper.
5. Pour the vermouth into the pot and bring to a boil. Add the vegetable stock and
boil for another 4-5 minutes.
6. Stir the heavy cream into 1/3 cup of the reserved pasta cooking water to temper, then
stir into the sauce. Save remaining pasta water, if needed later to thin sauce.
7. Season to taste, and cook an additional 4-5 minutes until thickened. Thin with reserved pasta water,
or stock, if needed.
8. Add the pasta to the pot and toss to coat until glossy. Turn off the heat.
9. Now slice steak thinly across the grain. *May spread softened herb butter over meat.
*Options, and to serve:
Plate and top pasta with chopped parsley and/or grated parmesan if desired.
Top plated pasta with several slices of the meat if included.
Serve with Warm hearty bread or roll, wine of choice, and/or with a leafy

Oct 12, 2020 - 7:42:36 AM

2322 posts since 4/22/2018
Online Now

That looks like some great adaptations there Brad. The Italian restaurant I used to work in years back used to serve a vermouth and cream sauce pasta - it was a popular dish.

Crikey, that’s just brought back some happy memories, on a Sunday service finished at 2pm and we’d push a load of tables together whilst the owners wife, Louisa, would go into the kitchen and rustle up some magic whilst the restaurant filled up with the rest of the staff, friends and family - I used to love Sunday afternoon!

Oct 12, 2020 - 8:10:46 AM
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Players Union Member

rinemb

USA

12704 posts since 5/24/2005
Online Now

There are not enough cocktail hours for us to drink up the sweet red vermouth we have on hand. So we are cooking it up. A steak goes a long way as a thinly sliced topping. First night we had my brother and wife over for dinner. Second night we still had enough left over for pasta and steak for two. We did have to crack open another bottle of wine, though.
Brad

Oct 12, 2020 - 8:53:42 AM
Players Union Member

Brian T

Canada

17265 posts since 6/5/2008

That's salivating. Must make certain everything is on this week's shopping list.
Do believe I have some Martini Rosso in the cupboard for particular company.

Oct 12, 2020 - 9:11:43 AM
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Players Union Member

rinemb

USA

12704 posts since 5/24/2005
Online Now

When I decided to add the steak, I had to decide when to grill it, since that was outside, and the pasta making was inside. Its easy for me to lose track of time and where I am at multi-tasking when I am cooking. Blame some of that on the open bottle of wine on the counter.
The 8-12 minutes after adding the onion and mushrooms gave me a good window and some wiggle room. Check the steak, go in in stir the sauce, go back out and turn the steak, back in to stir, then go back out pull the steak.
Luckily my gasser is 5 feet away from my back kitchen door.
Seemed to work out fine. Brad

Oct 12, 2020 - 9:12:39 AM
likes this
Players Union Member

rinemb

USA

12704 posts since 5/24/2005
Online Now

quote:
Originally posted by rinemb

Pasta with Vermouth Cream Sauce (serves 4-6)
{This pasta with vermouth cream sauce is loaded with mushrooms and sliced peppers for a rich, sweet, sauce—spicy if using hot peppers. This recipe was adapted from “triedandtruerecipe.com”. Recipe is vegetarian, unless meat option included.}
Ingredients:
16 ozs Linguine, dry, or pasta of choice
3 tspns Cooking oil, of choice
3 Tblspns Butter, unsalted
1 large Onion, of choice, peeled and diced
16 oz Mushrooms, of choice, scrubbed, trimmed, and sliced about 1/3”
6 cloves Garlic, peeled and minced
3-4 whole Fresno red peppers (spicy) trimmed, cored and sliced about ¼” (or use red baby bell peppers (mild), or crushed red pepper)
1/3 cup Vermouth, sweet red
2/3 cup Stock, vegetable
½-2/3 cup Cream, heavy
1/3+ cup Pasta water
To Taste Salt and pepper
……………*** Optional ***…………………………………………………………………………………………………………
1 16+ oz Steak, grilled and sliced thinly across the grain.
2-3 tblspns Herb Butter, softened.
½ cup Parsley, fine chopped.
½ cup Parmesan, fine grated.
Instructions:
1. Bring a large pot of water (salty like the sea) to a boil. Add pasta and cook a minute less than package
instructions. Scoop out about one cup of the past cooking water and reserve. Drain pasta, and set
aside.
2. Meanwhile, prepare the sauce. Heat oil and butter in a wide pot over medium heat.
Add the onion and mushrooms and cook, stirring regularly, for 8-12 minutes until
Completely browned and beginning to caramelize around the edges.
3. Meanwhile, if adding steak, grill to desired doneness. Set aside resting under foil, and
keep warm.
4. Add the garlic and peppers to sauce and cook for 45 seconds until fragrant. Season
with salt and pepper.
5. Pour the vermouth into the pot and bring to a boil. Add the vegetable stock and
boil for another 4-5 minutes.
6. Stir the heavy cream into 1/3 cup of the reserved pasta cooking water to temper, then
stir into the sauce. Save remaining pasta water, if needed later to thin sauce.
7. Season to taste, and cook an additional 4-5 minutes until thickened. Thin with reserved pasta water,
or stock, if needed.
8. Add the pasta to the pot and toss to coat until glossy. Turn off the heat.
9. Now slice steak thinly across the grain. *May spread softened herb butter over meat.
*Options, and to serve:
Plate and top pasta with chopped parsley and/or grated parmesan if desired.
Top plated pasta with several slices of the meat if included.
Serve with Warm hearty bread or roll, wine of choice, and/or with a leafy salad.


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