The making of a cook (and a person)

Including a vodka sauce recipe... because a good sauce has to be considered a love language of its own.

I once was told that who you become is a culmination of pieces that others have taught you through time. These pieces may be large or may be small, manifesting in your routine or curating your identity. This perspective came during a conversation with a friend about the ebb and flow of relationships, grief, and growth. More specifically on the importance of surrounding yourself with community, new and old. My cooking journey continues to be a clear example of this theory; humans are effectively piecemeal.

I have no problem eating dessert for breakfast, because that’s the way my mom’s mom would have it.

I toast my spices because my brother does, especially my chilis, even though they make me cough until dinner the following day.

I do the dishes right away after dinner, because that's how my dad likes it.

I leave out the freshly washed knives to dry so that it doesn’t rip out the cork holder we have… because that’s what my mom likes.

I keep extra lemons in my fridge to squeeze over my hands that have just cut garlic because my boyfriend swears it’ll get rid of my garlic hands.

I know how to scale meals for 8 because my best friend has a big family. And I know who will answer my call if I need reassurance.

I write dinner on my todo lists because I grew up sitting down for a meal, regardless of how busy your day may get.

I don’t measure my coffee grounds in the morning because that’s the way an old roommate did.

And I have coffee first thing when I wake up. Sometimes in bed, because that’s how my parents start slow weekend mornings.

I giggle at how many tortillas I am eating when I put down a basket of chips because of a conversation with my work friends over margaritas.

I eat Key Lime pie on St. Patricks Day because that’s the way my Grammy celebrated. And I try not to stack the plates during clean up, because that’s how she liked it.

The way I wipe a table is the same way I did when I was a 10 year old camper at 4H and we had to help clean up lunch.

I keep chicken tenders in my freezer at all times because my roommate and bestie was always down to snack on them with me.

I put my oil in squeeze bottles because that’s how it is at home.

I recklessly knock food scraps onto the floor because I grew up in a home with dogs at your feet.

My out-to-dinner manners reflect how I wanted to be treated when I was a server.

I love when people keep me company in the kitchen while I’m cooking because I’ve had some of the best audiences.

The way I show love is through food. One of the warmest hugs is in the form of a good pasta sauce, and I think this vodka sauce recipe is one of the tightest squeezes. So, here is my hug to my most cherished people who have given me some of their pieces.

Vodka Sauce Recipe

Makes: Around 3.5 - 4 cups of sauce

Ingredients:

• 1/2 tbsp olive oil

• 1-medium sized yellow onion - diced

• 4 cloves of garlic (unless they are absolutely massive then just two) - minced

• 1/3 cup of tomato paste (buy the tube because you won’t use the whole can)

• 1 tsp dried oregano

• 1 tsp dried or fresh chopped basil

• Sprinkle of red pepper flake (I liked it spicyyyyyy, so a heavy hand for me)

• Crushed black pepper

• Grated lemon zest (1/2 a lemon)

• 1/2 cup of vodka

• a splash of red wine (pour yourself a glass already!)

• Big 28 oz can crushed San Marzano tomatoes (I prefer this to the whole peeled because I like a chunkier sauce… if you plan to use an immersion blender to get a thinner sauce then you can get crushed or whole pealed).

• Rind of parmesan

• Around 8 basil leaves

• 1/2 cup freshly shredded parmesan ^ From block above

• 1/2 cup heavy cream

• Salt at each step (more specifics in body of recipe)

• Pasta of your choice, reserve a cup of pasta water!!!

1. Generous drizzle olive oil in a nice big pot or dutch oven ( low/medium heat ). Let that warm up while you dice your onion and garlic. Add onion first to the oil and sweat that out until soft. Don’t add garlic too early because it can burn super easily!! and that is yuck!

2. Add garlic when onions are translucent. Turn heat back up to medium or so, add tomato paste and cook for minimum 2 minutes. This will hopefully get some yummy dark red bits on your pot bottom. Remember to salt!

3. Add dried herbs, pepper and red pepper flakes. Deglaze with vodka. This will help bring up the flavor that was building at the bottom. Feel free to do some scrapping carefully. Let this cook down until dry (there is no more vodka).

4. Pour yourself a glass of wine then add the intended amount of red to your pot. Simmer for another minute or 2.

5. Add crushed tomatoes, whole basil leaves, and rind of parmesan. Bring this to a boil, then place the temp on low and allow to simmer for at least an hour. Go do laundry, make a coffee, or watch an episode of SATC…

   If I am cooking meatballs in the sauce I’ll sear them first and throw them in at this point. Let me know if you want a meatball recipe xx.

6. After at least one hour of stewing, check the consistency and seasoning of your sauce. If you’d like it thinner, then I would suggest using a hand blender to thin. I like a little chunk so sometimes I will just mash with a spoon to break up big chunks!

7. Add grated parm, heavy cream, and slowly your pasta water, stirring to incorporate. Bring this up to a simmer on medium heat, let cook for another 10 minutes.

8. Taste!!! Jarred sauce has so much salt in it to help make it flavorful and preserve it longer. If you are used to having jarred sauce this may taste bland or even sweet. Keep tasting and season how you like!

9. Serve with your favorite pasta, finely chopped basil, and ofc more parmesan on top!!

Some of my favorites to share the kitchen with:

Friends and fam in the kitchen