Pasta with vodka from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 327) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Puntarelle with anchovies; Escarole with pan-roasted garlic and lemon; Veal chops with sage

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • bebemoche on December 03, 2016

    Cut both the cream and the butter in half, used slightly more tomato. Delicious!

  • mirage on May 15, 2011

    Subtle but nice

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