So as a chef one of my favorite things is to cook with alcohol. I remember one of my first times in a commercial kitchen getting to flambé some brandy and add cream to a rich peppercorn sauce. I’ve made barbeque sauce with Jack Daniels, rum, Jamaican rum, and vodka. I’ve added beer to a chili, and a beef stew. So let’s just say I have had some great experience with different kinds of booze.
My friend Curtis got me into Amaretto a while ago. One of my guilty pleasures is to indulge in an Amaretto and coke every once in a while. It’s got this really nice mellow sweetness to it. Sadly it’s so sweet you won’t even know when you’ve had too much!
It does make a really good tomato sauce though. It needs a bit of balsamic vinegar added to it to balance out the sweetness. The smell that came from the pot when I added in the Amaretto was too good, just like this dish. I just purchased some basic organic tomato sauce and jazzed it up with some garlic, herbs, chili flakes, and of course, alcohol!
- 4 cups cooked gluten free pasta
- 2 cloves of garlic, thinly sliced
- 1 teaspoon of chili flakes
- 1 teaspoon of dry oregano
- 1 teaspoon of dry basil
- 2 Tablespoons of olive oil
- 2 cups or organic tomato sauce
- 2 fluid ounces of Amaretto (I used Disaronno)
- 1 red pepper, sliced
- 1 zucchini, sliced
- ½ red onion, sliced
- 1½ cups of sliced mushrooms
- 2 Tablespoon2 of balsamic vinegar
- Salt and pepper to taste
- Heat up a pot with 1 Tablespoon of olive oil, and lightly brown the garlic and the chili flakes.
- Deglaze the pan with the Disaronno and add in the tomato sauce, dried herbs, salt and pepper.
- Let come to a light simmer for 10 minutes, and keep warm.
- Toss the vegetables with the other Tablespoon of olive oil, and the balsamic vinegar.
- Season well with salt and pepper, and broil in the oven.
- The vinegar will start to reduce a bit.
- Stir the vegetables often to prevent burning and take out of the oven when the vegetables are well caramelized.
- Toss the gluten free noodles in the hot tomato sauce and plate.
- Top with the roasted vegetables and a little bit of the balsamic vinegar to cut the sweetness of the Disaronno. Enjoy!
I hope Curtis can accept this use of his favorite alcoholic beverage. I’ll cook this for him and his wife one night and I am sure he will be quick to forgive me! Just as long as I have enough for a few drinks afterwards.