Moonshine Pasta Recipe

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http://www.makersmark.com/recipes/15-moonshine-pasta

Extra Notes:
The smoky characteristics of the Makers 46 pair perfectly with the bacon and cream in Chef Casellas signature pasta
dish.
Prep Time: 15 minutes
Cook Time: 2 hours
Level: Intermediate
Serves 6

RECIPE:
10 tablespoons Makers 46 Bourbon
3 tablespoons extra virgin olive oil
1 cup red onion, chopped into 1" pieces
1/2 cup celery, chopped into 1" pieces
1/2 cup carrot, chopped into 1/2" pieces
3 whole garlic cloves, coarsely chopped
1/4 cup basil leaves, torn
1/4 cup parsley, chopped
7 slices bacon, julienned into 1/4" pieces
1 can whole canned tomatoes, hand crushed, 28 ounces
1 cup water
2 cups heavy cream
2-1/2 cups parmigiano cheese, finely grated
1 cup chives, finely chopped

7/17/2013 3:30 PM

Moonshine Pasta Recipe

2 of 2

http://www.makersmark.com/recipes/15-moonshine-pasta

Pinch of red pepper flakes

Salt and freshly ground black pepper
1 pound fusilli pasta, cooked al dente

1. Heat the olive oil in a large saucepan over medium-high heat. Combine the onion, celery, carrot, garlic and half of the herbs in
the saucepan. Cook until the vegetables are softened and begin to caramelize, stirring often, about 15 minutes. Add the pinch of
red pepper flakes a few minutes into cooking to prevent them from burning.
2. Once the vegetables have begun to caramelize, add the bacon and cook until lightly browned, about 8 minutes. Reduce the heat
to medium. Add 8 tablespoons (1/2 cup) of Makers 46 and cook for another 2 minutes.
3. Season with salt and continue cooking until vegetables are soft and golden brown, 15 to 20 minutes.
4. Add tomato puree and bring to a simmer. Add water, season with salt and pepper and the rest of the herbs, and simmer very
slowly for 30 minutes. Taste for salt and pepper. Puree in a food mill (or a blender or food processor), return to a large saut
pan, and continue cooking 20 to 30 minutes until the sauce is no longer watery. Taste again for salt and pepper and season as
needed.
5. While the sauce is simmering, bring a large pot of water to a boil and cook the fusilli pasta al dente, according to package
directions.
6. After the sauce has thickened and reduced, add the cream and cook for 10 minutes more, then add 1/3 of the cheese; stir well.
Mix in the cooked pasta and stir to coat completely. Add remaining cheese and 2 tablespoons of Makers 46 Bourbon and
continue cooking for another 34 minutes. Stir in the chives and dust with a bit more cheese. Serve immediately.

WE MAKE OUR BOURBON CAREFULLY. PLEASE ENJOY IT THAT WAY.

Maker's Mark Bourbon Whisky and Maker's 46 Bourbon Whisky. 45% and 47% ABV.
2013 Maker's Mark Distillery, Inc. Loretto, KY.

7/17/2013 3:30 PM