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April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

This pasta is a carb-lover's dream

By Nealey Dozier


Penne alla Vodka


JewishWorldReview.com | I have been a carb lover since birth. I have a very early memory of dining at my small hometown's fanciest Italian restaurant. I shunned the kid's menu and proudly announced to the server that I wanted the penne with vodka sauce. All eyes turned to me (I'm sure at that moment my parents were wondering if this was a sign of what was to come, regarding the vodka, that is.) I had no idea what it was, but there was cream in the sauce, and that was enough to sway me.


To my uninitiated palate, it was the best meal of my short life -- a melange of flavors I had never before experienced. That restaurant, because of that dish, became my most requested special occasion spot, much to the dismay of my father's wallet, I'm sure. It closed down by the time I reached middle school, and I have yearned for that recipe ever since.


My memory may have gotten the best of me, and the tastes and colors of that childhood pasta have blurred and morphed together with other food experiences. Just how similar this penne alla vodka recipe is, I will never know. But every time I take a bite of this delicious version, I think to myself, "Man, that little girl sure did have good taste."



WE FEED YOUR SOUL, INTELLECT --- AND STOMACH

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PENNE ALLA VODKA

Serves: 4-6

  • 2 tablespoons olive oil
  • 1/2 sweet onion, finely chopped
  • 1 tablespoon tomato paste
  • 3-4 garlic cloves, pressed
  • 1 (28-ounce) can diced tomatoes
  • 1/4 teaspoon red pepper flakes, to taste
  • 2 teaspoons sugar
  • 1 teaspoon kosher salt
  • 1/3 cup vodka
  • 1/2 cup heavy cream
  • 1 pound (16 ounces) penne pasta
  • Parmesan cheese, for serving
  • Chopped parsley, for serving


Heat the olive oil in a large Dutch oven over medium-high heat until very hot but not smoking.

Reduce heat to medium. Add the onions and cook until softened and golden brown, about 5 minutes. Add the tomato paste and garlic, stirring to combine, and saute for 2 more minutes.

Stir the tomatoes, red pepper flakes, sugar and salt into the onion mixure. Stir in the vodka and increase heat back to medium-high. Briskly simmer for 8-10 minutes, stirring frequently, until the alcohol flavor has cooked off. Reduce heat to low and whisk in heavy cream.

While making the vodka sauce, bring a large stockpot of heavily salted water to a boil. Add pasta and cook, stirring occasionally, until al dente according to package directions. Reserve 1/4 cup cooking water before draining. Gently fold the cooked penne (I actually use a little less than one pound of pasta because I like mine very saucy, but it is easier to just cook the pound and add it to the sauce to taste.) Toss with a bit of pasta water if sauce is too thick.

Season with additional salt and red pepper flakes if desired, and serve with fresh Parmesan and chopped parsley.

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(Nealey Dozier is a writer for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to kitchn@apartmenttherapy.com.)

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