DALLAS – The NFL will be dedicating the Super Bowl weekend to increase awareness about hunger in the entire nation.

Celebrity Chef Tim Love will once again take part in the Taste of the NFL.

He gave a preview of what he would be preparing for the grand event on Good Day.

Enough to serve 4 people

INGREDIENTS FOR THE SAUCE:
2oz (half stick) Unsalted Butter
1 lb Yellow Onion, ¼” dice
½ oz(weight) Minced Garlic
1 ½ tsp Red Pepper Flakes
½ lb Tomato Paste
1(one) 28oz can San Marzano Tomatoes, Peeled
1 QT Heavy Whipping Cream
¼ lb Parmesan Cheese, grated on a microplane
To Taste, Lemon Juice
To Taste, Salt and Pepper

TO COMPLETE:
½ lb Dried Bucatini
1 T canola oil
1 T Garlic, Minced
1 T Shallot, Minced
1 T Red Chile Flake
½ C Vodka
3 C Vodka Sauce
¼ C Parsley, Finely Chopped
¼ C Parmesan Cheese, Grated on a Micro Plane
½ lb Rabbit and Rattlesnake Sausage, Roasted and Cut Into ½” Thick Coins

PREPARATION INSTRUCTIONS FOR THE SAUCE:

Heat your oven to 350 degrees.

In a large pan over medium heat, add butter and allow it to melt.

Next, add onions and sweat thoroughly, remember to stir frequently to prevent any browning.

Then, add garlic and chile flakes. Let them sweat for another 2-3 minutes.

Finish by adding the tomato paste. Stir constantly and let it caramelize for another 2-3 minutes.

Add peeled tomatoes and stir to incorporate fully.

Cover and place in 350 degree oven for 2 hours.

Remove from oven, uncover, and slowly add parmesan cheese, stirring constantly to incorporate.

Add heavy whipping cream

Puree with an immersion blender until completely smooth. Season as necessary with salt, pepper, and lemon juice.

CONSTRUCTING THE PASTA:

In a large pot, combine 2 gallons of water with ½ C of kosher salt.

Set on high heat until boiling.

Once boiling, add pasta and cook, stirring occasionally, until al dente

While pasta is cooking:

In a large pan over medium heat add oil, garlic, shallot, and chile flake. Allow it to sweat for 1 minute, until chile flakes give off a robust aroma, making sure to stir frequently.

Increase heat to a high setting, remove the pan from the flame, add in chunks of sausage, and then include vodka.

Return pan to flame and allow vodka to flambe. Continue on high heat for 30 seconds until alcohol has evaporated.

Add Sauce base and bucatini and toss until hot and thoroughly incorporated.

Add parsley and half the parmesan, tossing to incorporate.

Check seasoning and sauce texture. Adjust with salt, pepper, and pasta water to taste.

LINK: www.TasteoftheNFL.com