I know it’s traditional to serve vodka sauce with penne, but all I had in the house was farfalle, so I went with that. But the sauce is really the star here, and always will be– spicy, creamy, rich but with bright tomato flavor, it’s a perfect comfort food. Plus, it’s made with pantry staples (the original recipe called for shallots and fresh tomatoes, but I think the modified one is just as tasty) and is quick and easy enough for a weeknight dinner!
The second day at Le Cordon Bleu was, sadly, not nearly as much fun as the first. I think they did a bunch of interesting, hands-on stuff the first day to get us hooked (not that it makes much difference, we all paid months ago). The biggest issue was that rather than getting to mix up the dough by hand and do all the kneading and shaping ourselves, we spent the vast majority of our time watching our (admittedly talented) instructor do all of the work. And while I can understand having him mix up a big batch of dough rather than have us each do individual batches, there was no reason we couldn’t have shaped our own individual loaves before they went into the oven. Continue reading