kungfury

Introduction

🎶Hey hey heeeeyyy, wasa wasa wasa what’s up Fury Family!!!🎶

Hello peeps and hope your all doing well out there in your lives in general. Welcome to a new blog series from yours truly. And it is a one I really wanted to do for a long time. And it is something I’ll do probably more often. And that’s a food blog.

I think for long time readers, followers and members of the Fury Family will know this about me. I’ve been a home cook for a few years. Probably over a decade now. And I do hope one day I can do cooking for a living. Not in professional level kitchens since I hate that environment you know. I don’t cope with pressure well due to my ASD. So I keep it home cooking & it’s better that way. You take your time in doing it. But I love to do my own food truck business or something like that with the right partners & people involved. But tbh I prefer doing a food blog.

I did do cooking streams on my ex twitch channel last year since I remember @evoke was requesting me to do it and I did. Went well and who knows I may do YouTube vids one day. Doing Tasty like videos of my food recipes. Since I do hate being on camera. More behind the scenes. But I love to do YouTube videos one day of my food since idk if I’ll do my Alt Model support stuff forever. Depends really since I do love helping out the models & doing my support/promoting stuff for models. But probably in future not as much. But I can’t predict the future. I just wing it and play by ear.

But I do love to do food blogs and thought why not. Since the models I support love my food pics. And I know a few are asking for recipes from me. So since I want to share my food to yous so yous can make it yourself. I thought I’ll share my recipes on dishes I love to cook.

This is my first one. Let me know what yous think if this new blog series below and I’ll make this a regular blog series like my Appreciation, Hopeful Highlight, In General and FSS blog series. Since I do want to do more than just Alt Model blogs too.

So this first one is requested by one of my favourites @ivygehenna so this is for you Ivy. And it’s my Penne Alla Vodka recipe!!

Penne Alla Vodka

This is one of my many pasta dishes I cook often. Usually for myself. But my folks & the rest of my family love it too. It’s a simple dish to get into. It’s not hard once you get the head around it the more you practice.

This dish was originally from Italy. Started in the 80’s but it became less popular in Italy. It’s more popular in America as time goes on that people mistake it as an American dish but it’s not. It’s actually Italian and yes the original recipe has cream in it btw. I’ve done my homework lol.

Yous probably thinking why vodka? Well what the vodka does is enhances the tomato flavour more once your deglazing it. Giving the tomato sauce more of a punch with a background sharpness flavour that make sense in the end. I know vodka sounds odd to put in a sauce but trust me it’s awesome. Especially if you got these ingredients and put it all together. It’s plenty fucking awesome.

You can easily add your own twist if you want. Like adding Parma Ham if yous can’t find pancetta. Or guanciale if yous can find it. Which is a cured pig’s cheek. Which is used in authentic Spaghetti Carbonara. If you are, don’t add garlic. Garlic is optional. I add it if the pancetta isn’t cured with garlic in it. Since pancetta is cured too and sometimes it doesn’t have garlic in the meat. Always best to read what’s inside. But it is up to you. This recipe is a guide. You can do what you think is tasty in Penne Alla Vodka.

So here is my recipe down below…..

The recipe

Serves 2

Ingredients

300gm/10.5oz/2-1/2 cups Penne or any short pasta (make sure you use white looking dried pasta, better quality)

800g/28.21oz/3 1/2 cups Passta/Crushed Tomatoes

Under 200ml/7oz or 3/4 cups of double/heavy cream (room temperature)

200g/7oz of pancetta (diced them if their not already diced)

1 Onion, finely diced

2 or 3 cloves of minced garlic

Fresh basil

Parmigiano Reggiano/Parmesan or Pecorino

100ml/3.3oz or 1/2 cups of Vodka

Pinch of chill flakes (optional)

Salt & pepper

Method

1. 1. Get all the ingredients and equipment prep up. Trust me it’s best to get everything prep before cooking. Less hassle.
   
   
2. 2. Get a large frying saute pan, shape like a wok. (I recommend for tossing everything together if you can. But mixing will do.) Add in about 4 tablespoons of extra virgin olive oil and bring it up to heat. Then add in onions & pancetta. Sweat them off til the turns into a light golden brown colour and the pancetta gets crispy. About 5-10 minutes on medium low heat.
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6. 3. Then add garlic, chilli flakes if using and a spring of fresh basil and cook for a minute or two on low heat. Don’t burn it, you know when it’s done when you can smell the garlic.
   
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9. 4. Then put the pan away from the heat and add the vodka. Let it bubble, this is to make sure there’s so flame ups. Once the bubbles calm down. Put it back on heat, continue to simmer the vodka to deglaze the pan and the vodka is almost gone.
   
   
10. 5. Then add your passta/crushed tomatoes. Bring it to simmer on medium low heat. Then let it cook on a gentle simmer for 15-20 minutes til it’s thick. Like a tomato purée/paste. While the sauce is simmering away. Get the second pan on high heat with the water for the pasta.
    
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13. 6. After 15-20 minutes, fish out the fresh basil spring and bin it. On very low heat, add cream to the tomato sauce little at a time to get a light orange colour. Mix it and taste for seasoning to taste.
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17. 7. While the sauce is on the lowest heat to keep warm. Add your pasta in the boiling pasta water. Cook according to your pasta instructions. Make sure to get the pasta out one minute before what it says on the packet. It’ll continue to cook in the tomato vodka sauce. DONT ADD OIL TO PASTA WATER, only a good amount of salt. That’s it. (Adding oil to pasta water is bad. What that does is you lost the ability for the sauce to hold & coat the pasta.)
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21. 8. Once the pasta is al dente. Get a spider drainer/slotted spoon and get the pasta in the sauce. Mix/toss it and then add the cheese. As much or as little as you want. Use a bit of that pasta water to loosen the sauce if it’s dry & too thick. Trust your instincts here peeps lol.
    
    
22. 9. Then put it on the plate. Top it with fresh basil leaves & grate some cheese on top. Then enjoy!! 😊👍🏻

@missy @sean @penny @eirenne @lust @lemon @yessybear @kiley