First I introduced you to Bucatini Perciatelli.....
the key for making these?
the addition of the brandy (though only a small amount) sweetened the sauce more then vodka would have. this allowed me to add less sugar and complimented the smooth, rich taste of the light cream well.
as for the big pot, these noodles are thick, none bending and take awhile to cook. to get them all in the water at relatively the same time, you need a high water level.
Long Ziti With Brandy Sauce
1 Quart Light Cream (with LESS then 30% fat...use whole milk or Half and Half if needed)
1 Tablespoon Apple Cider Vinegar
1 Tablespoon Lemon Juice
2 Bay Leaves
1 Table Spoon Each: Garlic Powder, Onion Powder,
1/2 Tablespoon Each: Black Pepper, Salt, Oregano, Parsley, Thyme
1/2 Can (2 oz) Tomato Paste
1 can (28 oz) Crushed Tomatoes in sauce
1/2 Cup Parmesan/Romano Cheese
1/4 Cup Brandy
2 Teaspoons Sugar
Place light cream in a sauce pot over medium heat, bring to 165 degrees, turn off heat, add lemon juice and vinigar. let sit covered for 20-30 minutes (this lets the cream thicken)
return heat to medium, add tomato paste, bay leaves and spices, stir until tomato paste begins to disperse its color through the cream. add the crushed tomatoes and sauce. bring to a boil for 15 minutes.
lower heat to a simmer, add brandy and sugar, salt and pepper to taste. let simmer 30 minutes to 2 hours
heat a large pot pf water to a boil and add long ziti. boil 8 minutes or until al dente. strain, reserving 1/4 cup of the pasta water in the bottom of the pot. place the noodles back in the pot and top with sauce. stir to incorporate.
serve with a salad and garlic bread. garnish with parsley