I don’t generally eat at Italian restaurants. It’s not that I don’t like Italian food–it’s one of my favorites actually–but I find most Italian restaurants to be disappointing. Hardly any place makes their own pasta. The best pasta I know of is from Petit Oven, a tiny French restaurant with a Polish chef. If I wanted undercooked (or overcooked) boxed pasta, I could do it myself, thank you very much. However, on the rare occasions that I find myself at an Italian restaurant, I opt for either spaghetti carbonara or pasta with vodka sauce. Carbonara I’ve made plenty, but vodka sauce always seemed to exotic and difficult. It only recently occurred to me the vodka sauce is literally vodka, cream and tomato sauce. Who knew?
Gnocchi with Vodka Sauce & Sage Mushrooms