Psalm 80:14-19
[14] Turn again, O God of hosts!
Look down from heaven, and see;
have regard for this vine,
[15] the stock that your right hand planted,
and for the son whom you made strong for yourself.
[16] They have burned it with fire; they have cut it down;
may they perish at the rebuke of your face!
[17] But let your hand be on the man of your right hand,
the son of man whom you have made strong for yourself!
[18] Then we shall not turn back from you;
give us life, and we will call upon your name!
[19] Restore us, O LORD God of hosts!
Let your face shine, that we may be saved!
Make using a braiser pan with lid on stove top!
Make vodka sauce and set aside!
Vodka Sauce:
1 t clarified butter
1 t olive oil
1 small onion, finely chopped
1 clove garlic, minced
Pinch red pepper flakes
One 14-ounce can diced tomatoes
1 c evaporated milk
1/4 cup vodka
2 T tomato paste
Pasta cooking water, for sauce consistency
Kosher salt and freshly ground black pepper
Finishing dish before braising
1 cup grated mozzarella
1/2 cup grated Parmesan
8 ounces jumbo pasta shells (20 to 24)
Cooked, put in ice water bath, drained and set aside, reserve pasta water
Shell stuffing
1 lb Italian sausage, cooked and set aside
1 small carton of button mushrooms coarsely chopped
1 shallot, coarsely chopped
2 T olive oil
1 T unsalted butter
1 c thin sliced cabbage or Spinach ( I used cabbage)
2 T chopped parsley
One 15-ounce tub whole milk ricotta
Kosher salt and freshly ground black pepper
Brown shallots and mushrooms in oil and butter.
Remove to bowl.
Brown sausage in same pan.
Once sausage starts frying, add a little pasta water so meat will be tender.
When sausage is browned, add cabbage.
Cook 4 minutes and add onion mixture back.
Next add the ricotta and stir until it is melted.
Season.
Set aside in a bowl.
Stuff shells with filling.
Take 1 c of vodka sauce and spread in bottom of braiser pan.
Nest vodka sauce around stuffed shells.
Add cheeses.
Cook on stove top, medium low heat, covered, 10 minutes.
Be prepared to swoon!!
