21 www.SmallFarmCanada.ca 20 December 2025 LEFT: ANASTASIIA K. - ADOBE STOCK | RIGHT: FOMAA - ADOBE STOCK TOP: BRENDAN FRANCIS NEWNAM AND RICO GAGLIANO pasta. Then, all you have to do is make the sauce in a skillet large enough to add the pasta for reheating. In this case, she suggests not fully-cooking the pasta as it will finish cooking once added to the sauce. This will prevent the pasta from being too mushy. For a comfort food version, Richards says you can add the combined cooked pasta and sauce to a casserole dish and top with a layer of grated cheese. Heat it in the oven until the pasta is warmed through and the cheese has melted. If you’re looking for more tips for throwing a successful dinner party, including play lists, etiquette, and conversation starters, check out Newnam’s and Gagliano’s humorous book which has been called a “spirited guide to restoring civility.” PENNE ALLA VODKA Courtesy of Best of Bridge Kitchen Simple by Emily Richards and Sylvia Kong © 2022 robertrose.ca. Reprinted with permission. Available where books are sold. This pasta has a hint of vodka to it, in combination with the tomatoes, which helps keep its creamy texture. If you don’t have vodka on hand, dry white wine is a great substitute. This is a big hit with dinner guests and it doesn’t take long to make. Serves 4. INSTRUCTIONS 1. In a skillet, melt butter over medium heat and cook onion and garlic for about 5 minutes or until softened. Add vodka and bring to boil. Add passata and cream; bring to a boil and simmer for about 10 minutes or until thickened slightly. 2. Meanwhile, in a large pot of boiling salted water, cook penne for about 10 minutes or until al dente. Drain, reserving some cooking water, and return pasta to pot. Add sauce, Parmesan, salt, pepper and basil; toss to combine, adding a bit of pasta water to moisten if necessary. • 1 tbsp (15 mL) butter • 1 small onion, finely chopped • 1 garlic clove, minced • ¼ cup (60 mL) vodka • 1 jar (26 oz/700 mL) strained tomatoes (passata) • ½ cup (125 mL) heavy or whipping (35 per cent) cream • 1 lb (500 g) penne rigate pasta • ⅓ cup (75 mL) grated Parmesan cheese • ¼ tsp (1 mL) each salt and black pepper • 2 tbsp (30 mL) chopped fresh basil INGREDIENTS In their book, Brunch is Hell: How to save the world by throwing a dinner party, authors Brendan Francis Newnam and Rico Gagliano argue that dinner parties are the cornerstone of civilization—where people share not only food but also deep conversation. But dinner parties can be a lot of work so I reached out to Guelph, Ontario chef and home economist Emily Richards for her tips on how to make throwing dinner parties more manageable. Planning is key, says Richards. To help you get the creative juices flowing, she says you could choose a theme or build your menu around seasonal produce. She likes to look in her freezer for inspiration. A gathering is the perfect time to cook that large roast, she says. Planning will also make it easier to accommodate guests with food allergies or dietary restrictions. The cheese for a salad can be served on the side to accommodate those with dairy allergies, for example. Richards emphasizes that there’s no need to spend all day in the kitchen making everything from scratch. Instead, she suggests checking out new vendors at your local market or picking up a loaf of bread from a local bakery. These items can be good conversation starters, she says. If others offer to bring something, Richards recommends taking them up on it. Let them know your menu and, if it feels comfortable for you, ask them to make one of the items. She has even supplied the recipes to friends who want to help. If guests offer to assist you in the kitchen, Richards says you can make the appetizers interactive. People can chop vegetables or put red pepper jelly on crackers. Or they can help serve drinks. A dish such as Richards’ Penne Alla Vodka is simple, quick-to-make and requires only a few ingredients. Serve with a side of crusty bread and a garden salad for a complete meal. This recipe also lends itself to making substitutions. You could use other types of pasta including long pastas like linguini, fresh pasta, or stuffed pasta like ravioli or tortellini, says Richards. If you don’t have vodka or dry white wine, she says you can substitute chicken broth with a splash of white wine vinegar or lemon juice to add some acidity. If you don’t have passata, whole canned tomatoes (put them through a food processor or a food mill first) will work. “Or you can use a potato masher and have a chunkier style sauce.” In place of the heavy or whipping cream, she says you could use a lighter cream, like one with 18 per cent or 10 per cent fat, but she recommends whisking some all-purpose flour into the cream to help keep it from separating (1 tbsp flour for 1 cup of cream works well). “Or you could add some mascarpone cheese for a little added richness as it’s higher in fat too.” To save time, Richards suggests pre-cooking the FOOD DINNER PARTIES MADE EASY ARTICLE BY HELEN LAMMERS-HELPS Passata, a smooth tomato purée, is a versatile base for count-less pasta dishes. Its rich texture pairs well with different pasta shapes, each offering unique benefits. Spaghetti is a classic choice for simple passata sauces and works perfectly with ground beef or pork for a traditional Bolognese-style dish. Penne and rigatoni, with their ridges and hollow centers, trap the sauce beautifully and pair well with Italian sausage or diced chicken for a hearty meal. Fusilli, with its spiral design, holds passata effectively and complements shredded turkey or lamb for added depth. For an elegant option, tagliatelle suits creamy passata blends and slow-cooked beef ragù, creating a luxurious texture. Farfalle, or bow-tie pasta, adds visual appeal and works nicely with lighter passata variations, paired with pancetta or tender chicken. Each pasta shape interacts differently with passata, enhancing flavor and texture. Adding meats like beef, pork, chicken, or lamb brings richness and protein, turning a simple tomato base into a satisfying, balanced dish. Whether you prefer a rustic, chunky sauce or a smooth, herb-infused blend, choosing the right pasta and meat pairing ensures a delicious and well-rounded meal.
RkJQdWJsaXNoZXIy MTQyMDk=