CMA’S 2023 New Artist of the Year, Jelly Roll, and his equally impressive wife, Bunnie, come over for a double date with me and LeeAnn. I’m making some sexy homemade pasta with a trio of sauces to sample – one with scallops, one with rabbit, and a vodka sauce that’s got Jelly drooling. The obnoxiously thick pasta, however, is a different story | Something’s Burning | S3 E14

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HOMEMADE PASTA TRIO

HOMEMADE PASTA

* Semolina Flour

* Eggs

* EVOO

* Fine grain sea salt

1. Make a mound of flour directly on the countertop; form a deep crater in the middle

2. Add eggs, EVOO, and salt right into the crater

3. Using a fork, break up the eggs without breaking the walls of the flour

4. Slowly work more and more flour from the mound into the egg mixture

5. Drizzle cold water around the mixture and keep mixing until a dough has formed (add water and knead as needed until the dough ball is smooth and elastic)

6. Place ball of dough in plastic bag and let rest at room temperature for 30 minutes

7. Add flour to rolling surface and roll out dough ball to super thin. From here, either feed into a pasta cutter or cut by hand.

8. Add to boiling, well-salted water; cook until al dente – time dependent on thickness of your noodles.

VODKA SAUCE

* Olive Oil

* Butter

* Minced garlic

* Diced shallot

* Salt and Black Pepper

* Dried oregano leaves

* Dried basil

* Red chili flakes

* Can whole peeled tomatoes (San Marzano)

* Dry white wine

* Heavy cream

* Parmesan cheese

1. Heat oil in pan; add butter and shallots

2. Add garlic, oregano, basil, and red chili flakes

3. Add white wine to deglaze the pan

4. Crush whole tomatoes into the pot, then rest of the juice from the can; reduce heat to low and simmer for 30 min

5. Stir in heavy cream and parmesan

SCALLOPS IN LEMON GARLIC SAUCE

* Butter

* Minced garlic

* Sea scallops

* Chopped fresh basil

* Chopped fresh parsley

* Fresh lemon juice

* Salt and Pepper

1. Melt butter in skillet; stir in garlic and cook until fragrant.

2. Slice any scallops over ¾” thick in half to ensure even cooking

3. Add scallops, basil, and parsley to skillet; cook and stir gently.

4. Reduce heat to low; add lemon juice, salt and pepper

RABBIT RAGU SAUCE

* Cooked rabbit meat

* Red wine

* Chopped tomatoes

* Diced onion

* Diced carrot

* Minced garlic

* San Marzano tomatoes in can

* Chicken broth

* Rosemary sprig

* Thyme sprig

* Bay leaves

* EVOO

1. Marinate chopped rabbit meat in a mixture of rosemark, bay leaves, thyme, and red wine for a couple hours

2. Brown rabbit in skillet or dutch oven; remove once fully cooked.

3. Saute onions, carrots, and garlic

4. Deglaze the pan with the wine marinade; add rabbit meat back in

5. Add tomatoes; bring to a boil, then reduce heat to simmer for an hour

(thin out with chicken stock if the sauce seems too thick)

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