This recipe turned out to be a combination of a Vodka Penne recipe that I've been using for about 25 years and a favorite from the early days of this blog Spaghetti with Tomato, Bacon, and Onions.
Ricotta Pasta Alla Vodka comes from the New York Times Cooking Pages. It is more time consuming and a bit more complicated than either of the other two recipes, and not good enough to be worth trying again. I will admit to using a bit too much of the red pepper flakes, but even had I not been heavy handed there, it would have still been just an ok dish.
I was able to use some leftover ricotta that I had from making lasagna on New Years Eve, and it didn't require me to buy any additional ingredients, an important part of my recent meal planning since I don't want to go to grocery store while I am recovering from a bout of Covid.
This was a dinner for one while the rest of my family is traveling. I made enough to have leftovers for lunch today.
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