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Penne w/ Vodka Sauce ...
Past Employment

Online Technical Account Manager
Massage Therapy Clinical Therapist
Telecom Products Sales Executive
ASP Support Client Services
Inquiry Center CRM Specialist
Call Center Design Engineer
Help Desk Desktop Support
Call Center Client Communications Hospitality Reservations Manager
Sales Special Orders
Retail Commercial Ast Manager

Highlights and documents I have written

Information Technology


Creating Customer Loyalty

End user Training

Massage Therapy


Massage Therapy

Being a Male Therapist

Ethics

730 Hour Certification

Transcripts

Many occupational hazards of adult life will be greatly alleviated by massage:

  • aching back and shoulder after a long office stint
  • exhaustion or overstrained muscles from physical labor or excessive exercise
  • circulatory problems from too little exercise by sedentary workers.
Massage can benefit you right down to the cellular level!

Telecommunications


2.4ghz v 900mhz

Cable v DSL

Cordless Security

Firewalls for Dummies

Telecom 101
 


 

Penne with Vodka Sauce

Recipe courtesy Giada De Laurentiis

 
Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 25 minutes
Yield: 6 servings

1 quart Simple Tomato Sauce, recipe follows, or store-bought marinara sauce, blended until smooth
1 cup vodka
1/2 cup heavy cream, at room temperature
1/2 cup grated Parmesan
1 pound penne

Simmer the tomato sauce and vodka in a heavy large skillet over low heat until the mixture reduces by 1/4, stirring often, about 20 minutes. Stir the cream into the tomato and vodka sauce. Simmer over low heat until the sauce is heated through. Stir in the Parmesan cheese until melted and well blended.

Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain the pasta and transfer it to the pan with the sauce, and toss to coat.

 

Simple Tomato Sauce:
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
2 (32-ounce) cans crushed tomatoes
4 to 6 basil leaves
2 dried bay leaves
Sea salt and freshly ground black pepper
4 tablespoons unsalted butter, optional

 

In a large casserole pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrot and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and reduce the heat to low. Cover the pot and simmer for 1 hour or until thick. Remove bay leaves and taste for seasoning. If sauce tastes too acidic, add unsalted butter, 1 tablespoon at a time, to round out the flavor.

Pour half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.

If not using all the sauce, allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags. Freeze for up to 6 months.

Yield: 6 cups
Prep Time: 15 minutes
Cook Time: 1 hour, 10 minutes
 

 

 

 

 
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