Vodka Cream Pasta

This is my take on Rachel Ray's "You Wont Be Single For Long Vodka Cream Pasta". I LOVE this recipe, Nate does too. It makes enough for 4 or a really hungry husband, a wife and leftovers!

Ingredients;

1 T. olive oil
1 T. butter
2 cloves of garlic minced
1-2 shallots, minced
1 cup of vodka
1/2 cup chicken STOCK
1 can of petite diced tomatoes
1/2 cup heavy cream
2 T. flour
1/3 cup shredded parmesan cheese
1 pound of pasta, I like rigatoni

(additional/optional toppings; fresh basil or green onions, parmesan, ricotta salta cheese)

Instructions;

1. Heat a large skillet. Add oil, butter, garlic and shallots. Saute for about 3-5 minutes.

2. Turn up the heat. Add the vodka to the pan and reduce it by half, it will take about 2-3 minutes.

3. Add chicken stock and reduce for an additional 2-3 minutes.

4. Add the tomatoes and bring the sauce to a boil. Season with salt and pepper.

5. Cook the pasta until al dente.

6. Stir cream, parmesan and flour. Use a whisk to incorporate the flour. Sauce is done when it returns to a boil.

7. Toss sauce with hot pasta and basil, or top with green onions and ricotta salta.

Twisted Pasta Salad

As you've noticed, I'm sure, I have a fondness for pasta salad. We tried a new one that got some rave reviews so I figured I should share! The base of this recipe came from one I found on my new favorite iphone application, allrecipes.com. Haven't checked their website yet but if it's anything like the app, I'm sure I'll love it. Anyways, I changed the recipe so much that I kinda figured I could call it my own at this point, hence the cooler name! Enjoy!

Ingredients;

1 box of rotini noodles, the colored ones are fun
1 onion chopped, 3 tomatoes diced
(or if you're like me you can just go buy some premade pico de gallo and use that instead, make sure it's a good pico de gallo and not too watery or mushy.... my favorite is the one at the Jewel deli counter, they call it salsa but it's totally pico de gallo.... anyways I used like 3/4 of a cup. If it comes with jalapenos in it don't add more.... unless you like the spice like us, in which case, chop up and add a jalapeno!)
1 small can of diced green chile
1 red pepper chopped
1 green pepper chopped
1/2 - 1 can of black beans rinsed well
1 clove of garlic minced
1/4 cup of chopped fresh cilantro (I used dried, fresh would have been way better)
1/3 cup lemon juice
1/4 cup distilled white vinegar
1/4 cup olive oil
1 T. chili powder
1 T. white sugar

Instructions;

1. Cook the pasta until al dente, Drain and rinse with cold water.

2. Chop all the veggies and herbs.

3. Combine veggies, herbs, spices and pasta.

4. Mix wet ingredients in a small bowl and pour over pasta. Mix well. Best if refridgerated for a few hours before serving. Pepper-jack cheese would make an AWESOME addition to this salad as well!