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LIFESTYLEThe way to a man's heart... (his fave recipe) (self.RedPillWomen)

submitted by girlwithabikeEndorsed Contributor

Hi y'all. Since cooking is one of the skills in the arsenal of a RPW, I thought I'd share one of my (and his) favorite recipes. It's a great one to break out when you are showing off your skills to a worthy man. It's also one of my "go to" recipes for company and no one has ever not liked it. It is warm, homey and entirely un-diet friendly. I hope you like it.

Rigatoni Vodka (non traditional)

1 box of rigatoni (cooked per the package instructions)

Chop up all the ingredients mention below so you are ready to toss them all in at the appropriate times.

Saute on medium:

  • 1/4 C of olive oil (enough to cover the bottom of the skillet)

  • 1-2 cloves of garlic (there is no such thing as too much garlic - I use 6 or 7 most of the time - practice and figure out what works for you)

  • 6 slices of prosciutto diced (this stuff is pricey - get it from the deli counter and ask them to slice it thin, don't buy the prepackaged stuff, it'll cost you more)

when the garlic and the proscuitto start to smell good, move on to the next step. Don't let the garlic turn too brown that means it's burning

Add to the skillet:

  • 6 plum tomatoes diced (chop 'em as small as you can - you can also use whole canned tomatoes diced up if fresh are hard to come by - dont' worry if they are out of season though, the vodka helps with that part)

  • salt, pepper and dried basil (a sprinkle across the skillet of each - about a teaspoon if you are a measurer)

cook this down until the tomatoes start to break down. I use a fork to smash them and speed along the process

Add:

  • 1/4 C vodka (the cheapest you can buy is fine, no use wasting the good stuff)

cook down to a paste

Add:

  • 1 1/2 C light cream (let this heat up before you add the cheese)

  • 6 oz grated mozzarella (get the kind from the dairy section, don't waste money on fresh mozzarella here, I've tried it and it's not as good)

  • 1/4 C grated pecorino romano or parmasean (DO get this from the cheese section - none of that shelf stable kraft nonsense - that's not real food!)

  • 1/8 C sharp cheese

let the cheese melt into the tomato mixture. it should melt enough to stir it without it being stringy

Pour it over the pasta and serve in bowls.

The recipe is supposed to serve 6 but that's depends on how many times your man goes back for second or thirds. I rarely have leftovers when its' just me and my husband BUT it can reasonably serve four adult people if you aren't stuffing yourselves.

Ladies who cook....what are your go to recipes to keep his stomach full?


[–]asteadyheart 12 points13 points  (0 children)

Something similar! It's his birthday dinner. He wants it every year without fail. Spaghetti and meatballs. I offer prime rib, but he wants pasta.

Takes about 4 hours from start to finish.

1 onion finely minced with about 1/3 cup of olive oil. Open a can of anchovies and drain it well, no oil. Put those in a hot dutch oven pot. Let those cook until the anchovies disappear. Add in a can of tomato paste, then let it fry and get a nice deep red color. Then put in a splash of red wine and a splash of wine.

Once it bubbling nice and thick, add the spices (oregano, dried basil) and a large can of crushed tomatoes (no salt or herbs added). Let it bubble again and then add about 2 cups of chicken stock.

Put the lid on it once it bubbles and reduce it to a simmer. While that is bubbling, I make the meatballs.

1/2 pound of ground pork, 1/3 pound of ground veal, 1/4 pound of ground beef. Mix well with eggs, bread crumbs, some whole milk, salt, pepper, basil, pecorino romano cheese, oregano, and basil. Mix very well until it is easy to form.

Make them the size you like, just be even. Get a pan nice and hot and sear the outside until it gets nice and crisp. Once all of them are well browned, then put them in the sauce and raise the heat. Once it bubbles again, put the lid back on and reduce to simmer.

Then I start the noodles. About 1 1/2 cups of semolina and 1 1/2 cups of 00 flour. Mix well with about 1 1/2 tsp of salt and then make a nest. Crack 1 whole egg and 2 egg yolks into it, with 1 tbsp of water and 2 tbsp of olive oil. Mix well. Add more water if too crumbly.

Knead until full combined then let rest for 30 minutes for the dough to relax. Then go back and knead it again until it is smooth. Now I use a pasta extruder (kitchen aid attachment!) But I used to roll it out by hand and then cut it into strips.

Make sure you put plenty of flour to keep noodles from sticking. Boil a large pot of water with a helping of salt in it. When boiling take small handful of noodles at a time and put them in. Take about 2 minutes to cook. Prepare to pull out fast. Don't rinse!

Once the noodles are done, the entire meal should be ready. Taste the sauce. If too acidic/sour then pull out the meatballs and add white sugar, just a bit at a time, until it's more balanced. Let it bubble again and put the meatballs back in.

Before I serve it I put some of the sauce in a large pan with a tbsp of butter and a tbsp of olive oil. Let it bubble and toss the noodles in until the sauce is absorbed in the noodles. Serve!

Call the birthday boy in for dinner and don't tell him about the ice cream cake I made day before.

Edit: this will feed about 6 people but he takes it for lunch to work and very happy. The sauce keeps well, the noodles not as much.

[–]SouthernAthenaEndorsed Contributor 9 points10 points  (3 children)

This sounds amazing! One of my favorites is this braised lamb recipe, and it works great for really tough game too (every meat falls apart after braising for 4 hrs!), and beef or deer stew.

[–]Guywithgirlwithabike2 Stars 4 points5 points  (0 children)

It is amazing. Amazing. I am not normally a pasta guy, but I will eat this dish until I can't move and ask for seconds.

[–]girlwithabikeEndorsed Contributor[S] 1 point2 points  (1 child)

I looked at this recipe and got excited, then i remebered that i still dont have a dutch oven...time to go shopping 😅

[–]SouthernAthenaEndorsed Contributor 1 point2 points  (0 children)

It's well worth the investment! I use mine for bread among other things. I love that you can transition from the stove to the oven.

[–]WalnutFeline 3 points4 points  (1 child)

I know a very smililar recipe (only mascarpone as a cheese and I add some bacon), I cooked it for my BF and he absolutely LOVED it. It is one of my all time favorites!

[–]xiurune 2 points3 points  (0 children)

Yes to the mascarpone! I have made a nice cheese spread using this plus creme fraiche and chopped chives for a 'grown up' grilled cheese to accompany tomato soup- divine!

[–][deleted] 3 points4 points  (1 child)

I don't eat a lot of pasta but your recipe sounds really good. I love cooking and look forward to making it soon. Thank you for sharing!

One of the recipes I make a lot (about once a month) that he really likes is Garlic Rosemary Chicken. It's simple and easy to prepare but also healthy and it tastes good. I like to save the bones (in the freezer) and once there are enough I use them to make chicken stock for other recipes.

Pulled Pork is another recipe he loves. It takes awhile but it's worth the time. I tend to make this more during Spring and Summer for some reason.

I made Beef tenderloin with Horseradish Sauce on NYE and he really liked it. I've followed Alton Brown's recipe in the past with good results too.

Some other things he loves that come to mind are Pot Roast, Grilled Chicken and Avocado (if you go easy on the honey and balsamic this is perfect for low carb/keto people), Beef or Chicken Bulgogi, and Eggs Benedict.

I didn't intend to share so many recipes but it was hard to narrow down. I'm thankful I'm married to a man who likes simple food because most of these are basic recipes and easy to follow.

Edit: I asked him to pick his favorite meal I make and he said it's Steak with herb butter (you can use almost any kind of steaks for this recipe btw), Wedge Salad, and baked potatoes. He doesn't ask for the same meals a lot and it didn't occur to me that this was his favorite, so I appreciate this post even more now. I haven't prepared this exact meal in awhile so I'm going to make it for him tomorrow.

[–]girlwithabikeEndorsed Contributor[S] 3 points4 points  (0 children)

We're trying to cut back on the carbs too. After posting the recipe I asked him if he wanted me to make it this week and he told me to save it for an occassion. We ate much more carelessly when we were younger :-P

And simple food really is the best isn't it? In spite of the recipe I posted, most of our nights are basic and healthy. I hate picking up a recipe and seeing that it has 18 different ingredients and three dirty pots required.

[–]xiurune 2 points3 points  (1 child)

I make a really good quiche, vichyssoise and yoghurt cake. I made this for his family over the holiday break, and they were so impressed and said it was delicious! I was so happy I almost cried, haha. I like quiche because it uses up leftover ingredients or can be a great and beautiful way to showcase seasonal ingredients.

[–]girlwithabikeEndorsed Contributor[S] 1 point2 points  (0 children)

I love quiche. Its' such a great pot luck type of dish too and like you said, super versatile.

[–]procrast1natrix 2 points3 points  (2 children)

I resonate with the prior post about attending to your specific man's needs.

My husband deeply enjoys gardening. Despite making a six figure income on the computer ever since college he really glories in dirty hands and self sufficience (tends toward being a prepper). He has a huge garden and brings in huge baskets of tomatoes, peppers, herbs, salad greens, edible flowers such as nasturtiums, cucumbers, peas, squashes. He has no interest in putting them by (canning or freezing). Though I enjoy buying beautiful ingredients to cook with, nothing seems to reach him as deeply as finding a way to make good use of the produce from his garden. So, although it's more fun to cook by my whim and out of season, I'm learning.

I have learned to make a loose caprese salad, or a fun variation on shepherd pie that uses his spaghetti squash for the topping instead of mashed potatoes.

If I buy some fresh mozzarella, dress with salt and pepper, I can cut up some beautiful tomatoes and basil and serve as a salad in whatever proportion he brings me.
Kale, chard, mache, mixed with real lettuce and topped with nasturtiums makes a lovely salad with a peppery bite. Tons of superfood power.

He feels more fit if I serve at least two veg at every meal, skip any processed carb, and so I strive to meet that.

[–]girlwithabikeEndorsed Contributor[S] 2 points3 points  (0 children)

I think I'm a little jealous! We keep saying we're going to garden but my guy is a meat and potatoes man. The only veggies he eats are tomatoes and lettuce...and maybe some spinach if I call that lettuce. I miss veggies from my single days :-P

It really hits home the point that every guy is going to be different and as you get to know him, you'll begin to adapt your skills towards cooking what makes him happy. Every cook will naturally grow her repertoire towards the tastes of the people in the house :-)

[–][deleted] 1 point2 points  (0 children)

Caprese salads are so good! I've made caprese chicken served over lettuce that we both really liked. I'm sure it would be even better with fresh tomatoes and basil.

[–]sparkledragon45 2 points3 points  (2 children)

My man is not a fan of seasonings (only basic herbs, garlic and salt) and is picky, so it's been a but of an adventure figuring out what to cook for him.

I made a NY strip roast with a marinade of garlic, sage, rosemary, thyme, EVOO, and salt. Rub it generously on the roast and let it marinade for a few hours. 450 for 15 minutes, then lower it to 350 until you reach preferred doneness. It was amazing.

Roasted broccoli is his favorite way to have his veggies. 2 heads of broccoli, salt, garlic powder and evoo. Roast at 425 until they get crispy and golden brown.

Finally, Beef Broccoli! Trimmed beef chuck roast about 2-3 lbs. Cut into cubes and put it in the slow cooker. Add 1 cup of soy sauce, 1 can of beef broth, 2/3 cup of brown sugar, 3 cloves of garlic, and 2 TBSP of sesame oil. Cook that in the slow cooker for 4 hours. Then take some corn starch and take some of the liquid out of the slow cooker and make a paste, then add that paste in and cook that for about 45 minutes until it gets nice and thick. Add 4 heads of chopped broccoli in the slow cooker and cook for 10 minutes. Serve over rice!

[–]girlwithabikeEndorsed Contributor[S] 1 point2 points  (1 child)

I love the beef w broccoli, aka DIYTakeout. Had a conversation with a friend recently about how much healthier chinese takeout would be if made at home - and how not difficult it should be to do that (and how lazy we are because even knowing that we'll still order out). I was thinking stir fry when we talked about it but the slow cooker is probably an even better way to go!

[–]sparkledragon45 2 points3 points  (0 children)

Most takeout actually is super easy to make! I made homemade potstickers and they we're SO GOOD. They just took a long time to fold

[–]BlaueBlumeFreiheit 2 points3 points  (0 children)

My SO loves the Westphalian Kitchen. So we have horse meat sausages in a heavy cabbage Eintopf.

[–]ragnarockette4 Stars 2 points3 points  (0 children)

I basically just do whatever Pioneer Woman tells me to do. People on r/Cooking hate her for some reason but I've literally never had a failure from here recipes. And they are very man-friendly if you have a meat & potatoes loving husband like I do.

Recently I made her cream cheese wontons and they were a huge hit. I also made pulled pork with homemade mole yesterday!

[–]Tarathorne 2 points3 points  (0 children)

All these lovely recipes makes me wish there was a RPW cookbook or something! Yummy!

[–]ConfusedRed 2 points3 points  (0 children)

I don't have a man but I like to cook and (if I say so myself), I throw decent dinner parties and bake sales. From experience of feeding many men (and women), these are the hits:

  • A good roast dinner with all the trimmings.

I have a decent roast chicken recipe and given that I can cook it in my sleep, I put a bit more effort on the sides (based on who's coming). I can make it gluten-free, vegan-friendly, paleo-friendly, picky-eater friendly, macro-friendly, etc.

The more popular sides are; perfect roast potatoes, good bread, broccoli/cauliflower cheese, a large, flavourful leafy salad in the summer or a warm salad in winter, a complimentary chutney/pickle/relish/pesto/gravy, and lots of nibbles (antipasti/charcuterie/dips).

  • Something Italian.

Who knew bacon, eggs, and pasta is all it took to bring people excessive joy. I live in a hipster town where I can get fresh, free-range eggs, fresh pasta, and guanciale, so I make better a carbonara than most restaurants. I've made heaps of simple, authentic pasta dishes which are hits; Puttanesca, Amatriciana, pesto, and a good, hearty ragu. The key is balance and seasonality. Also, gnocchi with brown butter and a good risotto is a quick 20 minute meal anytime of the week.

I'd like to say a traditional lasagna but I find that casserole style dishes aren't really something most guys I'm around seem to be into; the only men I know that loves it are my brothers, so I make and freeze them some lasagnas and pasta-bakes in single-serve containers.

  • Breakfast.

You need to know how to make good eggs. I'm a vegan and I've not eaten eggs in 3 years but I can make a good Spanish omelette, eggs Benedict, scrambled eggs, and the perfect fried egg. The fried egg, done right, will make every random dish you cook from a simple noodle salad, fried rice, ramen, sandwich, etc. to an Instagram-dish. Find places where you can get fresh, free-range eggs and it makes the biggest difference.

  • Snacks.

I love making my own snacks; from healthy oatmeal bars to decadent cream cheese brownies or Christmas cookies, my house always has nibbles and I've yet to see a single human resist them. I make my own vegetable crisps and season them with random stuff like lemon pepper and fleur de sel or chana masala and this tends to be a hit. I also like making biscotti and savoury crispbreads, which go pretty quick. For those who are healthier, roast green peas, chickpeas, and black eyed peas for a high-protein, crunchy snack/salad topper.

  • Soup

Everyone gets a flu or feels down at least one week per year and during this time, it's soup season. Learn how to make a flavourful broth; I keep Kombu around for an extra-savoury broth and I love making matzoh balls with a hearty vegetable broth (or chicken soup, if requested).

  • Dessert

If I'm asked to bring a dessert, it's usually either a tiramisu or a black forest gateau. Both are incredibly retro but they always disappear first and everyone loves it; I find that most men like it because it isn't overwhelmingly sweet and have good balance of creamy, bitter, booze, and sweet. Generally, the men I know aren't really into macarons, cakes, pavlovas, trifles, etc. although they'll eat it if offered.

Another man-friendly dessert is a fruit crumble; every guy in my family loves crumble and custard, especially in winter. My favourite is an apple-ginger crumble with strained Greek yogurt and honeycomb; it's super-healthy and it's the only time I can get my dad to eat oatmeal.

[–]CcyCV 2 points3 points  (0 children)

Well, I went from “friend” to “girlfriend” the day after /u/DsZidan ‘s birthday, where I baked a cake for him. He doesn’t like chocolate cake (i didn’t know that then) but he still wouldn’t share the German I gave him :3 It’s really sweet when your man appreciates what you cook for him, whether he likes the dish or not, because it’s a great motivation for improvement

[–]rpMadler 6 points7 points  (3 children)

It's important to learn what he does and doesn't like. I'd appreciate my favorite dish with a mediocre execution much more than outstanding execution of a dish I don't like as much. This can be a case where it's the thought that counts -- the effort to make his favorite dish, as long as the result is at least decent.

[–]Guywithgirlwithabike2 Stars 3 points4 points  (1 child)

Yeah seriously, STFU. I am not normally a pasta fan, but this dish is f-cking amazing. u/girlwithabike regularly uses it both as a bribe and a reward, and it works every time. Your input isn't adding anything here.

Edit: I seem to be getting a lot of downvotes on this comment, presumably from thin-skinned TRPers. The type of woman who would bother to cook for you in the first place is the type of woman who will endeavour to cook well for you and cook to your particular taste. There's no value in discouraging that behavior in any woman - particularly if you take the TRP view that the whole of women are dreadfully in need of improvement - and pointing out that you should cook to your man's taste is stating the incredibly obvious. No shit, Sherlock.

Also, prematurely criticizing a woman's cooking carries an inherent risk - my wife has a Sicilian firecracker of a friend that can cook her anger right into a meal, and historically women favor using poison as a murder weapon. Tread lightly when it comes to matters of the kitchen, that's their home turf.

[–]Sub_Corrector_Bot 1 point2 points  (0 children)

You may have meant u/girlwithabike instead of U/girlwithabike.


Remember, OP may have ninja-edited. I correct subreddit and user links with a capital R or U, which are usually unusable.

-Srikar

[–]dgillz 1 point2 points  (1 child)

Please explain what good the vodka does. This totally escapes me. Wine I would understand but vodka has no flavor at all.

[–]girlwithabikeEndorsed Contributor[S] 2 points3 points  (0 children)

Don't quote me on this but I believe its' more of a food chemistry thing than a flavor thing. IIRC the vodka helps pump up the flavor of the tomatoes. The recipe comes from mom and I haven't the faintest idea where she got it from. I'n not sure it's necessary since it's more cheese than a traditional penne alla vodka but I also don't mess with a good thing :-)

http://www.seriouseats.com/2013/03/ask-the-food-lab-does-vodka-sauce-really-need-vodka.html