Mountain Breaths: Patsy's; Giveaway

October 17 is National Pasta Day and I'm a little late posting! Not to worry it's pasta week in North America.

Leave me a comment and I will pick one winner on October 24. GOOD LUCK!! I hope you win. I know I would love to win this!!!

In honor of this *delicious* day, Patsy’s Italian Restaurant in New York City has offered me this giveaway. One of my readers will receive two of Patsy’s famous pasta sauces and a copy of their latest cookbook.

Fra Diavolo Sauce - Spicy! Plump fresh tomatoes simmered to a delicate fiery finish with fresh garlic, parsley, onions, crushed red

pepper and a hint of fresh-picked basil.

Vodka Sauce- A distinctive and elegant tomato sauce. It's made without garlic, and instead accented with vodka and imported spices. The addition of heavy cream gives it a velvety, smooth texture.

Patsy’s Italian Family Cookbook- A big, warm, beautiful Italian cookbook with full color throughout, Patsy's Italian Family Cookbook is a great book for those who know the restaurant, and the nationally distributed sauce and pasta line, but also for those who love classic Italian. All recipes are passed down family recipes.

I'm also including a recipe for Spaghetti and Veal Meatballs (Frank Sinatra's favorite dish).

Makes 4 to 6 Servings

I have often heard that Patsy’s has the best meatballs in New York. These tasty icons of Italian-American cuisine do have a secret ingredient: ground veal, which has more natural gelatin than ground beef or pork, and provides extra moisture.

VEAL MEATBALLS

1 ½ pounds ground veal

⅓ cup plain dried bread crumbs

2 large eggs, beaten

2 tablespoons freshly grated Pecorino Romano cheese

1 teaspoon chopped fresh flat-leaf parsley

1 garlic clove, minced

1 teaspoon salt

½ teaspoon freshly ground black pepper

Pinch of dried oregano

2 cups olive oil, for frying

1 pound spaghetti

4 cups tomato sauce

Freshly grated Parmigiano-Reggiano cheese, for serving

1. To make the meatballs: Combine the veal, bread crumbs, eggs, Pecorino Romano, parsley, garlic, salt, pepper, and oregano in a large bowl. Using your hands, mix them together thoroughly. Roll into 12 meatballs and transfer to a plate.

2. Line a platter or baking sheet with paper towels and place near the stove. Heat the oil in a large deep skillet and heat over high heat until the oil is shimmering (350° F on a deep-frying thermometer). Working in batches, without crowding, carefully add the meatballs and fry, turning occasionally, until they are nicely browned, 4-5 minutes. Using a slotted spoon, transfer to the paper towels. Reheat the oil to shimmering before adding each batch.

3. Meanwhile bring a large pot of salted water to a boil over high heat.

4. Bring the tomato sauce to simmer in a large saucepan over medium heat. Add the meatballs and reduced the heat to medium-low. Cover the saucepan and simmer until the meatballs are cooked through, 8 to 10 minutes.

5. When the meatballs are added to the sauce, add the pasta to the boiling water and cook according to the package directions until al dente. Drain the spaghetti and return it to its cooking pot. Add about half of the tomato sauce and mix well. Divide the pasta and meatballs among pasta bowls and top with the remaining sauce. Serve hot with the Parmigiano-Reggiano passed on the side.