4/14/2023 0 Comments Vodka pasta sauce“And once you make it, you’re going to go, ‘Oh my God, is that it?’ And you’ll never order it at a restaurant again.” “Vodka sauce is one of those things that people have often eaten, either through restaurants or supermarkets, but never made their own,” Williams says. That includes her recipe for vodka sauce, a classic staple that comes together quickly, especially if opting for store-bought pasta. “It’s like a box cake, you know?” she says. It just means that the recipes are forgiving, and the results will taste good, even if they weren’t executed to perfection. The manuscript and recipes for Simple Pasta just flowed.Īlthough the cookbook boasts simple recipes, that doesn’t mean Williams didn’t pore over her ingredients and technique. “Even if I couldn’t travel in my mind or imagination, pasta allowed me to escape in some way, to fantasize and treat myself.” Williams found herself sheltered on Fire Island with her family and friends, delighting in a summer of fresh pasta and wine. Although Italy was far away, pasta was present. “I always knew I wanted my second cookbook to be a savory cookbook, but it was my editor who saw me making pasta on Instagram and commented, ‘Wow, you make it look so easy, you’re making pasta on a Wednesday night?’”įrom there, the idea for Simple Pasta just clicked. When a trip to Italy was postponed due to the COVID-19 pandemic, Williams instead escaped by making pasta, laying the foundation for a cookbook she had yet to know she was writing. So while pasta is the star of the show, recipes for drinks, desserts, salads, and dips are also present. “I really want to help people figure out how to make pasta a meal, how to put the whole thing together,” she says. It’s why Simple Pasta is broken into four sections, each with a devoted menu perfect for the changing seasons and inspired by Williams’ love of blackboard menus. “Pasta is one of those rare foods where you can just add butter and salt and you’re already onto a good thing,” she muses, “so when there’s fresh produce involved, the sky’s kind of the limit.” ![]() Her philosophy when it comes to cooking is to use fresh ingredients and highlight their genuine, natural appeal. ![]() Williams gravitates towards recipes that may be simple and approachable, yet still refined and undoubtedly appetizing. ![]() “It takes a lot of curation by the person-like with good design in furniture or architecture, it’s beautiful because it’s edited so well and gone through a process where everything that’s not necessary has been eliminated.” “It’s so noisy out there right now, but I think doing simple things well is hard,” Williams explains. In a world occupied with algorithms and social media aesthetics, Williams wants to circumvent the busyness and return to simplicity, which is what Simple Pasta is all about: good food, spending quality time with family, and finding a sense of accomplishment in the simple art of shaping dough, whether that be into bowties or angel hair strands. Afterall, she is proof that you don’t have to be the most experienced pasta maker to create something delicious and joyful. You might scoff at the idea that someone who did not have a nonna showing her all the literal ropes of eggy pasta from birth could write a cookbook about the craft, but perhaps Williams is truly the best person to teach us-especially those of us who are intimidated by making it fresh. Now she’s celebrating this life milestone in her cookbook Simple Pasta, which releases at the end of this month. “I couldn’t believe that I, someone who had come to worship pasta so many nights of the week, had not done it myself,” she laughs. Odette Williams was 40 the first time she attempted handmade pasta.
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