Takin’ it back with this one – while attending TCU in Ft. Worth, I waited tables & tended bar (not very well) at a great local spot known as Micheal’s. This place was more fun than I will ever openly discuss – it was a hell of a place to eat & drink too. Stick around and I’m sure you’ll come across some of it’s greatest hits as this Babble rambles along. Today, you get Penne Borachita – I ate this dish no less than 4 times a week for the better part of 3 years. So here ya go…
First, you’ll need a large can of Roasted Bell Peppers (preferably whole & not in oil). Drain the liquid (oil or water) and place the peppers into a bowl. Pour 2 cups of QUALITY vodka (I like Stoli or Kettle to cook) over the peppers and leave them n the counter while you get the other crap ready for the dish.
For the protein, you can take your pick – grilled shrimp, chicken, scallops, pork loin, veal chop, or sea-bass (I’d steer clear of salmon but that just because I don’t care for salmon).
Next take 1 medium sized yellow onion and cut it into thin 1/4″ slices. Do the same with 2 red bell peppers. Mince 2-3 cloves of fresh garlic. Get a medium or large fry pan on the stove over med-high heat. Add 2-3 tablespoons of oil and toss in your onion and peppers. Cook for 4-5 minutes stirring continuously and then toss in the minced garlic. Once the onion and garlic becomes translucent – remove the roasted bells from the vodka and pour the liquid into the fry pan. Cook until the vodka is 90% evaporated (caution if you’re using a gas stove – vodka is FLAMMABLE!) In a blender, puree the peppers until completely smooth. After the booze has cooked off, stir in 2 cups of heavy cream and continue cooking. Stir in your pureed peppers – use as much or as little as you desire (this means add some, taste it, add some taste it, etc). Season the sauce to your liking – salt, pepper, Slavo Salt – you know.
While your cream sauce is thickening on the stove you want to have a pot of boiling-seasoned water going for the pasta. When cooking pasta the trick is your water should be “salty like the sea.” For this recipe I like to use either penne or rigatoni pasta because the hold the sauce so well – gnocchi wouldn’t be too shabby either.
Toss your cooked pasta, protein, and sauce together. Sprinkle some good parmesan cheese and a little chopped basil or parsley.
With this I recommend a nice Pinot Noir or Merlot wine. Enjoy