HOUSTON — The Super Bowl is just days away, so the time to start planning those super dishes is now!
Celebrity chef Tim Love showed KHOU 11’s Ron Treviño how to make his Bucatini Alla Vodka, something you can make and impress your party guests. It's one of the dishes being served at Taste of the Super Bowl, which benefits the national nonprofit GENYOUth as they try to end student hunger.
The recipe below serves four people.
For The Sauce:
- 2oz(half stick) Unsalted Butter
- 1 lb Yellow Onion, ¼” dice
- ½ oz(weight) Minced Garlic
- 1 ½ tsp Red Pepper Flakes
- ½ lb Tomato Paste
- 1(one) 28oz can San Marzano Tomatoes, Peeled
- 1 QT Heavy Whipping Cream
- ¼ lb Parmesan Cheese, grated on a microplane
- To Taste, Lemon Juice
- To Taste, Salt and Pepper
To Finish:
- ½ lb Dried Bucatini
- 1 T canola oil
- 1 T Garlic, Minced
- 1 T Shallot, Minced
- 1 T Red Chile Flake
- ½ C Vodka
- 3 C Vodka Sauce
- ¼ C Parsley, Finely Chopped
- ¼ C Parmesan Cheese, Grated on a Micro Plane
- ½ lb Rabbit and Rattlesnake Sausage, Roasted and Cut Into ½” Thick Coins
Directions
For The Sauce:
- Preheat oven to 350 degrees.
- In large pan over medium heat, add butter and allow to melt
- Add onions and sweat fully, stirring often to avoid any color
- Add garlic+chile flakes and allow to sweat, 2-3 minutes longer
- Add tomato paste and allow to slightly caramelize, stirring constantly, 2-3 additional minutes
- Add peeled tomatoes and stir to incorporate fully.
- Cover and place in 350 degree oven for 2 hours.
- Remove from oven, uncover, and slowly add parmesan cheese, stirring constantly to incorporate.
- Add heavy whipping cream
- Using immersion blender, puree until completely smooth. Adjust seasoning with salt, pepper, and lemon juice as needed.
To Build The Pasta:
- Fill a large pot with 2 gallons of water and ½ C of kosher salt.
- Place over high heat and bring to a boil.
- Once boiling, add pasta and cook, stirring occasionally, until al dente
While Pasta Is Cooking:
- In large pan over medium heat add oil, garlic, shallot, and chile flake. Sweat for 1 minute, until chile flakes are aromatic, stirring frequently.
- Increase heat to high, remove pan from flame, add sausage pieces, and then add vodka.
- Return pan to flame and allow vodka to flambe. Continue on high heat for 30 seconds until alcohol has evaporated.
- Add Sauce base and bucatini and toss until hot and thoroughly incorporated.
- Add parsley and half the parmesan, tossing to incorporate.
- Check seasoning and sauce texture. Adjust with salt, pepper, and pasta water to taste.