Review: KitchenAid Best-Loved Recipes
When I received KitchenAid Best-Loved Recipes, I was expecting all the recipes in it to require a stand mixer. I was pleasantly surprised to find I was wrong! A first glance through this cookbook revealed well laid out chapters, nice pictures and a good variety of recipes. There is a history of the KitchenAid stand mixer as well as a glossary of cooking terms in the front of the cookbook. I only have one small complaint with this book – there isn’t a picture included with every recipe.
The first recipe that caught my eye was for Quick Breakfast Empanadas. Carl’s the breakfast chef around here, though, and he hasn’t had a chance to try them yet. I decided to try the recipe for Pasta with Creamy Vodka Sauce. The directions were clear and easy to follow, and the sauce was quick and simple to create. We both thought it was delicious and a recipe to make again. Here’s the recipe:
6 ounces uncooked campanelle or bowtie pasta
1 tablespoon unsalted butter
3 plum tomatoes, seeded and chopped (I used 5)
2 cloves garlic, minced
3 tablespoons vodka
½ cup whipping cream
¼ teaspoon salt
¼ teaspoon red pepper flakes
1/3 cup grated Parmesan cheese
2 tablespoons snipped chives
- Cook pasta according to package directions; drain and return to pan. Melt butter in large skillet over medium heat. Add tomatoes and garlic; cook 3 minutes, stirring frequently. Add vodka; simmer 2 minutes or until most liquid has evaporated.
- Stir in cream, salt and red pepper flakes; return to simmer. Simmer 2 to 3 minutes or until slightly thickened. Remove from heat; let stand 2 minutes. Stir in cheese until melted.
- Add sauce and chives to pasta; toss until pasta is well coated. Serve immediately.