Pasta with vodka from The Essential New York Times Cookbook: Classic Recipes for a New Century (page 317) 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

  • lholtzman on July 17, 2024

    I halved the recipe because the first time I made this it made a ton. Half was more than plenty for my 1 year old, 6.5 year old, and adult me. I served a kale salad as a meal.

  • 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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Reviews about this recipe

  • Kate Cooks the Books

    Too subtle for Kate's taste.

    Full review
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