Jarod “Roilty” Farina, aka the Michelin Star Stoner, elevates his dishes and his diners by infusing cannabis into his recipes such as honey glazed garlic salmon or Marshmallow Fluff cereal bars. (The Fluff is the secret to keeping them soft.) Cooking with THC is Farina’s bread and weed butter, but he collaborated with us to make a recipe of his choosing—sausage and mushroom alla vodka—infused with our
The High Times top cannabis chef throws private dinners and launched his own dab pad company, Roilty Extracts. He recently competed in Discovery Channel’s Chopped 420, a lifted version of the Food Network’s race-against-the-clock, single-elimination cooking show, and appeared on Bravo’s Southern Charm, among other cooking platforms.
All this experience means Chef Roilty’s cooking skills are as strong as his tolerance. From his home kitchen, he whipped up this simple pasta alla vodka while taking multiple dab breaks along the way, making the result just a little bit more delicious.
1 lb of sausage
1 lb of penne noodles
1 white onion
1 cup of mushrooms
1 cup of spinach
8 garlic cloves
1 can (10.77 oz) of tomato puree or paste
½ cup of heavy cream
CBD Isolate-infused Olive Oil Ingredients
1 to 1 ¼ cup of olive oil
1 gram of CBD isolate
Wooden and rubber spoon
Large pan, preferably cast iron
With the infusion, you can either add a large amount to the entire dish or store it in a bottle to dose out individual portions. A perk of the bottling method is CBD-infused olive oil can be stored up to a year. Adjust the amount of olive oil to CBD isolate to increase or decrease the potency of the infusion. Farina used just under 1 ¼ cup olive oil, so one teaspoon of infused oil equals around 17 to 18 milligrams of CBD. One cup would be equal to about 20 milligrams of CBD per teaspoon.
- Boil water on the bottom section of a double boiler. The double boiler prevents the oil from getting too hot, which could cook off cannabinoids. If you don’t have a double boiler, you can simply stack two pots, or place a stainless steel bowl or tempered glass on top of a simmering saucepan.
- Pour olive oil into the top section of the double boiler.
- Dump in isolate
- With a rubber spatula, mix in the isolate to make sure it is evenly distributed and the oil doesn’t overheat.
- Pour the infusion into a storable bottle.
- Put CBD-infused oil on the side so you are ready to use it when you are finished with the pasta.
- To prep, slice up the onion and garlic cloves to have ready when you need it.
- Put the water for noodles on the stove at high heat. Heavily salting the water will flavor the noodles and keep them from sticking to the bottom.
- Cook 1 lb of ground sausage until it is almost finished. You will eventually put the mostly-cooked sausage into the sauce while it is still hot to finish cooking the meat. Fully cooking the sausage at this step results in overdone meat later on.
- Put the mostly-cooked sausage in a bowl and set it aside.
- Leave the leftover sausage oils and fats in the pan to add flavor to the sauce.
- Add a tablespoon of butter and some olive oil to the pan.
- Add the onion. Cook until the onion becomes translucent.
- Add the garlic and mushrooms. Mushrooms add a lot of moisture. Adding salt to the mushrooms will prevent them from getting too mushy.
- Once you start smelling the aromas from the veggies, it’s time to add the vodka. It doesn’t have to be a precise amount, about a quarter cup. What matters is that you cook it off down to the sugar levels. You will know you are getting there when the vodka becomes more syrupy.
- Add one can of tomato puree and stir.
- This is a good time to throw the noodles into boiling water so it’s cooked by the time the sauce is done.
- Vodka sauce is known for its orange color. Dump in some cream until you reach the desired color, a creamy pumpkin orange.
- Add the spinach to the sauce.
- Once the noodles are cooked, you want to add the pasta directly into your sauce a heaping spoonful at a time. Do not dump out the pasta water. This water has starch in it and you will want to use some to bulk up your sauce without making it too watery.
- Continue to add the starchy pasta water until you have reached your desired consistency.
- Add a cup of freshly grated parmesan cheese and sausage in with the pasta.
- Turn down the stovetop to low and add more butter and pasta water to finish your sauce. Continue mixing in the butter until it melts. The butter will emulsify it in the sauce and create velvety texture.
- Garnish the pasta with fresh parsley.
- After plating each dish, top with 1 to 2 tsp of CBD isolate-infused olive oil.