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May 21, 2004 recipe from Chef
Chris Manning:
Cavatappi Carbone
1 Tbsp olive oil
8oz. pepperoni, chopped
8 oz. bacon, cooked and chopped
1 cup diced red onion
1/2 cup diced green bell peppers
1/2 cup red bell peppers
1/2 cup diced celery
1/2 cup yellow squash
1/2 cup sliced mushrooms
1 leek, thinly sliced (white end only)
3 oz. vodka
1 cup tomato sauce
1 cup chicken stock
1 lbs cavatappi pasta
2 Tbsp grated parmesan cheese
1/4 cup fresh chopped oregano
Cooking instructions
In a 14" skillet, heat the oil on medium to high heat.
Add the pepperoni and bacon and sautι for 2-3 minutes
Add all of the vegetables and sautι until the onion and leek begin to wilt.
Add the vodka and flambι
Add the tomato sauce, chicken stock, and pasta
Mix all of the ingredients together and bring to a simmer.
Serve in pasta bowls with cheeses and oregano to garnish.
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