Cuisinart CSK-150 - Nonstick Oval Electric Skillet Specifications download pdf (Page 16)

PENNE ALLA VODKA

Makes 8 servings

1 pound (500 g) penne pasta

4 teaspoons (20 ml) extra virgin olive oil

1/2 cup (125 ml) chopped onion

3 cloves garlic, peeled and minced

1can (35 ounce [1 L]) Italian plum tomatoes with juices

(unsalted if possible)

1/2 cup (125 ml) vodka

2/3 cup (150 ml) heavy cream

1/4 teaspoon (1 ml) kosher salt

1/4 teaspoon (1 ml) hot pepper flakes (to taste)

2 tablespoons (25 ml) freshly chopped parsley

Cook pasta according to package directions, drain, and reserve.

Preheat Cuisinart

™

Electric Skillet to 200°F (93°C); add oil and stir to coat

surface. Add onion and cook until softened, about 3-5 minutes. Add garlic

and stir 1 minute; do not let burn. Add tomatoes, chopping them up with a

spoon. Bring to a boil; lower heat to simmer and cook uncovered until

slightly thickened, about 10 minutes.

Add vodka; simmer 2 to 3 minutes. Add cream; simmer 2 minutes. Season

with salt and hot pepper flakes.

Toss pasta with 1/2 the sauce in a warm bowl. Ladle the remaining sauce

on top. Garnish with chopped parsley.

Nutritional information per serving (sauce only):

Calories 589 (42% from fat) • carb. 42g • pro. 9g • fat 29g • sat. fat 12g

• chol. 58mg • sod. 910mg • calc. 234mg • fiber 12g

BOLOGNESE SAUCE

Makes 8 servings (enough for 1 pound 500 g pasta)

1 tablespoon (15 ml) extra virgin olive oil

1tablespoon (15 ml) unsalted butter

1 cup (250 ml) chopped onion

1/2 cup (125 ml) chopped carrots

1/2 cup (125 ml) chopped celery

1-1/2 pounds (750 g) lean ground beef (90% lean)

1/2 teaspoon (2 ml) kosher salt

1/4 teaspoon (1 ml) freshly ground black pepper

1 cup (250 ml) whole milk

1/8 teaspoon (0.5 ml) freshly grated nutmeg

1 cup (250 ml) dry white wine

2 cans (14 ounce [420 g]) diced tomatoes, with the juices

1/4 cup (50 ml) tomato paste

1cup (250 ml) beef stock, nonfat, low sodium

1 pound (500 g) pasta

Preheat Cuisinart

™

Electric Skillet to 300°F (149°C); melt olive oil and butter.

Add onion, carrots and celery; cook, stirring, for 3 minutes or until vegeta-

bles are softened. Increase temperature to 350°F (177°C). Add ground beef

and cook, breaking up large chunks, until browned, about 5 minutes.

Season with salt and pepper.

Pour in milk and nutmeg; cook until almost evaporated, about 5 minutes.

Add white wine and cook until almost evaporated, about 10 minutes. Add

tomatoes, tomato paste, and beef stock. Lower heat to simmer, 200°F

(93°C), and cook uncovered until sauce has thickened and meat is tender,

about 1 hour longer.

To serve, cook pasta according to package instructions, reserving one cup

250 ml of cooking water. If sauce seems too thick, add reserved water.

Gently combine hot pasta with meat sauce right in the Skillet.

Nutritional information per serving:

Calories 253 (47% from fat) • carb. 11g • pro. 18g • fat 13g • sat. fat 5g

• chol. 59mg • sod. 289mg • calc. 73mg • fiber 3g

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Cuisinart CSK-150 - Nonstick Oval Electric Skillet Specifications Page 16

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