Thanks for ordering!
Learning is important. I’m not talking about school/formal education, but the concept of absorbing information throughout your daily life. Lots of people think that you go to school, go to college, get a degree, train at a job, and then you’re done, and you work that job. By the time you have the job, you already know everything you need to know, and your learning phase is considered to be over. That’s why I love my job. I never stop learning. I didn’t even know what vodka sauce was until Matt and Rachel said something about putting it on the menu. Today, I learned that it is absolutely freaking delicious. The best part of WECO is the collaborative efforts that we go through in the kitchen and as a team to produce these wonderful dinners for you. We never stop learning, never stop pushing, and the result, well, you can taste it for yourselves. Get in there.
For the pasta:
In a large saucepot, warm the vodka sauce over medium heat. Add a splash or two of water to thin it out, and then add your rotini pasta. Cook, over medium heat, until the pasta is coated and has absorbed some of the sauce. Remove from the heat and scoop into bowls, finishing with a nice dollop of whipped ricotta on top!
For the salad:
DON’T DRINK THE DRESSING! I know it’s tempting, but it’s much better on the leaves than by itself. It’s actually amazing by itself, but we really would love it if you used it to dress the salad. Put the mixed greens in a large mixing bowl, season with some salt and pepper, and pour the cider vinaigrette around the sides of the bowl. Gently mix the leaves against the side of the bowl, until each one is nice and coated.
For the garlic bread:
I think most of you know the drill here… toast up these loaves of heavenly buttery goodness until golden brown and delicious. Our bakery couldn’t supply the mini baguettes that we usually use, but we got larger ones that *might* even be better than the original… you can be the judge here. Let us know! Theo wants your feedback 🙂
That’s it!
