We live in Cammeray in Sydney and there has been this hole-in-the-wall pizza joint here since I was a kid catching the school-bus past many, many years ago.
Brick facade, large pizza-oven style window out the front, dark inside.
Until we moved to Cammeray, I had never been into the pizza place though I had always wanted to. Old-school pizza places are the best.
Our first meal there was memorable and for all the right reasons.
And it turns out that the place has been there since I was a kid, run by this Italian who cooked pizzas every night for 40 years or something.
Sadly, he passed away a year ago, though he left the restaurant to his nephew, who, when we arrived, was still finding his feet: cash only, several items on the menu not available, the poor guy cooking and serving and cleaning up.
But wow, his pizza and homemade pasta was just awesome.
And $50 with no corkage.
A real win.
Half-a-dozen visits since and he has found his feet, though the important elements remain. A dark, cosy, pizza restaurant with locals handing over cash for excellent pizzas. There is a second guy in the kitchen and a young girl taking orders and delivering the pasta.
We have mixed it up every time we have been there and last time we had a pasta similar to this one; mushroom spaghetti in a pink sauce: essentially half cream, half tomato.
I didn’t ask for the recipe though I found this one online and it is pretty much on the money.
Ensure you cook the alcohol off and you are left with a really wonderful dinner: pretty much what you would expect from a local, 40-year-old pizza joint that only cooks 6 pizzas and a rotation of the same number of pastas.
Do this some Saturday night and put your feet up.
1 tbsp olive oil
½ medium onion, diced
4 garlic cloves, minced
1 can tomatoes (400gm)
¾ cup vodka
½ tsp chilli flakes
Handful fresh basil, torn
½ tsp dried oregano
1 cup mushrooms, sliced
1 cup cream
¾ tsp salt
500gm penne (we used spaghetti)
Parmesan cheese, freshly grated to serve
- Heat the oil in a large saucepan, and then add the onion and garlic and slowly saute until the onion softens. Add the tomatoes, vodka, chilli flakes, basil and oregano. Break up the tomatoes if necessary.
- Bring the mixture to a medium-heat and then reduce to a simmer and simmer for 20 minutes. Add the mushrooms and simmer for another 10 minutes.
- Add the cream and salt and continue to simmer ensuring that the alcohol is cooked out. Season.
- Meanwhile, cook the pasta, drain and add to the sauce. Mix through and season again if necessary.
- Serve with plenty of freshly grated Parmesan cheese.