Total Time
45mins
Prep 20 mins
Cook 25 mins

From Ricardo's magazine. Will make soon because it looks so good!!!

Ingredients Nutrition

Directions

  1. Bechamel: melt the butter in a saucepan over medium heat. Add the flour and stir until a smooth paste forms. Gradually whisk in the milk. Bring to a boil while whisking constantly, then lower the heat and simmer gently for a few minutes. Season with salt and pepper and set aside.
  2. Pasta: in a large pot of boiled salted water, cook the pasta until al dente. Drain and set aside.
  3. In a large skillet over medium-high heat, sauté the mushrooms in the butter until they release their liquid and brown. Season with salt and pepper. Add the onions and garlic. Continue cooking for about 2 minutes. Add the pasta and heat through. Deglaze with the vodka, flambéing if desired. Add the béchamel and tomatoes and stir to coat the pasta. Adjust the seasoning.
  4. Garnish: transfer to a large serving bowl. Garnish with cheese, green onions and pine nuts. Serve immediately.

Reviews

(3)
Most Helpful

We saw Ricardo make this on his show & thought we would try the recipe. Unfortunately, we were not that impressed so we won't be makeing again. The taste was okay but it was nothing special.

deepfreeze January 02, 2008

great recipe, the bechamel needed a bit of a lift so I added in some Parmesan cheese and cayenne pepper, I reduced the vodka to 1/4 cup, increased the garlic to 2 tablespoons and I used full-fat milk, I also threw in some cooked chicken for a main meal, my DH enjoyed this, thank you for sharing hon!...Kitten:)

Kittencal@recipezazz October 01, 2007

So Good! Easy to prepare with excellent results. I did not change a thing from the recipe and I will definitely make again. Thank yo so much Redsie!

Bev March 10, 2007

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