by Honolulu Mother
We haven’t had a recipe swap post for a while! Since it’s late summer and most of you are experiencing a seasonal bounty of produce, let’s focus this one on ways to use up all of those gorgeous fruits and vegetables — what are your favorite recipes for zucchini, basil, corn, other produce? All recipes are eligible, though, you’re welcome to post your hearty winter fare or pantry-based staples too.
I’ll start us off by sharing one that’s primarily pantry-based, though it does use some fresh basil. And it’s a worknight quickie for the Instant Pot!
Penne Alla Vodka for Instant Pot
(adapted from Instant Pot Italian by Ivy Manning)
2 TBSP unsalted butter
3 medium garlic cloves, sliced or squeezed through a press
2 TBSP tomato paste
1 14.5 oz can crushed tomatoes (or diced)
1/4 cup vodka
16 oz dry (uncooked) penne
pinch of red chile flakes (optional)
Salt and pepper
1/2 cup heavy cream
1/2 cup grated Pecorino Romano cheese
1/2 cup or more fresh basil leaves, torn in small pieces
Put the butter in the pot, select saute, and adjust to normal / medium heat. When the butter has melted, add the garlic and cook till fragrant, 45 seconds. Add the tomato paste and cook, stirring frequently, until it begins to brown, 1 minute. Add the tomatoes and vodka and simmer for 1 minute to boil off some of the alcohol. Press cancel.
Add the rigatoni, red chile flakes (if using), 3 1/4 cups cold water, 1 teaspoon salt, and several grinds of black pepper. Lock on the lid, select the pressure cook function, and adjust to low pressure for 6 minutes. Make sure the steam valve is in the “Sealing” position and that the “Keep Warm” button is off.
When the cooking time is up, quick-release the pressure. Remove the lid. Add the cream and stir to combine. Let the pasta stand in the pot, uncovered, for 5 minutes, stirring occasionally, to allow the sauce to thicken. Stir the cheese and basil into the pasta and season with salt and black pepper if needed.