VODKA SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 2 chopped shallots in a skillet with 2 tablespoons butter over medium heat, about 3 minutes. Add 3/4 cup heavy cream, 2 cups Perfect Marinara Sauce (see Cook's Note) and a pinch of red pepper flakes; heat through. Stir in 1/4 cup grated parmesan and 1 to 2 tablespoons vodka; season with salt. Toss with penne.
PENNE WITH VODKA SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 1h25m
Yield 6 cups
Number Of Ingredients 16
Steps:
- 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.
- 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.
VODKA SAUCE
Recipe came from "Aunt Lynn". As she says, this is "happy", and you will be too. This is the easiest recipe for a classic Italian meal. Prep time is exact.
Provided by Chef Erin
Categories Penne
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Sauté onion, garlic, and olive oil in large sauce pot until translucent, do NOT overcook or brown.
- Add 2 cans of crushed tomatoes, and vodka.
- Cook about 1/2 hour or until all alcohol has burned off.
- Add heavy cream and basil.
- Add tomato paste to your discretion, although sauce should be of a thick consistency, some people like theirs thin.
- Let sauté about 1/2 hour.
- Serve with penne and freshly grated parmesan cheese.
PENNE AND VODKA SAUCE
One of the best and easiest recipes I have tried. You can find pancetta at any good Italian deli, try not to substitute as it makes the dish. This is also very good with shrimp added in the last few minutes of simmering. If you like spice, add a dash or 2 of red pepper flakes.
Provided by Rick Naylor
Categories Main Dish Recipes Pasta
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Meanwhile, melt butter or margarine in a large skillet over medium heat. Add pancetta, and saute until lightly browned. Add vodka and stir until it is reduced by half, about 4 to 5 minutes. Stir in tomato sauce and cream. Simmer uncovered for 10 to 12 minutes. Stir every few minutes.
- Stir in pasta, and heat through. Serve with Parmesan cheese.
Nutrition Facts : Calories 795.3 calories, Carbohydrate 87.9 g, Cholesterol 84.1 mg, Fat 35.2 g, Fiber 5.1 g, Protein 23.9 g, SaturatedFat 17.1 g, Sodium 928.9 mg, Sugar 7.5 g
PENNE ALLA VODKA
THE ABSOLUTE BEST PENNE ALLA VODKA ANYWHERE!! CREAMY, RICH, TOMATO, VODKA SAUCE, WITH PROSCUITTO. I GUARANTEE YOU WILL LOVE THIS DISH!! *tip* squeeze the tomatoes to drain them so the sauce isnt watery
Provided by Bri22
Categories Penne
Time 15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a wide pot big enough to hold all the pasta and sauce, melt the butter.
- add the garlic and cook until golden brown.
- stir in the proscuitto and cook for a a minute or two.
- add the tomatoes, crushed pepper, pepper and salt.
- simmer for 5 minutes.
- stir in the cream and cook for 2 minutes stirring alot.
- add the vodka and cook until it no longer smells strongly of vodka (about 3-5 minutes).
- cook the pasta as directed on box but al dente.
- add the pasta to the pot with the sauce and mix until it is all coated over the pasta.
- toss with the cheese and serve immediately.
PENNE ALLA VODKA
This easy and impressive pasta is always on the menu when my husband and I have new friends over for dinner. Years later, they've asked me to make this Penne alla Vodka recipe again. -Cara Langer, Overland Park, Kansas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions., Meanwhile, in a large skillet, heat butter over medium-high heat. Add garlic; cook and stir 1 minute. Add prosciutto; cook 2 minutes longer. Stir in tomatoes, vodka, salt and pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Stir in cream; cook 2-3 minutes longer, stirring occasionally., Drain pasta. Add pasta and cheese to sauce; toss to combine.
Nutrition Facts : Calories 504 calories, Fat 19g fat (11g saturated fat), Cholesterol 64mg cholesterol, Sodium 966mg sodium, Carbohydrate 62g carbohydrate (6g sugars, Fiber 4g fiber), Protein 19g protein.
PASTA ALLA VODKA
There's no need to order takeout from your neighborhood restaurant when this beloved, easy-to-assemble Italian-American classic gets dinner on the table in no time. Adding pancetta brings a salty smokiness, but if you leave it out, you're still in for a quick and flavorful dish. If you're feeling ambitious, the pasta is delightful with Caesar salad or garlic bread, but it's also satisfying enough to take centerstage. Put on some Puccini, open up a bottle of red and you're guaranteed a more relaxed dining experience than the one you might get at the local red-and-white checkered-tablecloth joint.
Provided by Colu Henry
Categories dinner, easy, quick, weeknight, pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil (2 heaping tablespoons kosher salt to about 7 quarts water). Add the pasta and cook according to package instructions until al dente.
- Meanwhile, prepare the sauce: Heat the oil in a deep 12-inch skillet or pot over medium. Add the pancetta, if using, and fry until crispy, stirring occasionally, 3 to 5 minutes. Add the onion, garlic and red-pepper flakes and cook, stirring occasionally, until onion is translucent, about 3 minutes. Turn the heat to medium-low, add the vodka and cook until reduced by half, 2 to 3 minutes.
- Stir in the tomatoes and then fill the can halfway with water and swish it around to loosen up any leftover tomatoes; add a quarter to half of the water to the pan. Simmer until the sauce begins to thicken, about 10 minutes, and season with salt and pepper. If you prefer your sauce a little looser, go ahead and add the remaining water and simmer 2 to 3 minutes more. Reduce heat to low, add the cream and cook, stirring, until the sauce becomes an even pinkish-rust color, about 1 minute.
- Stir in the cooked pasta and 1/4 cup cheese; toss to coat. Season to taste with salt and pepper. Divide among bowls, top with additional cheese, if desired, and sprinkle with the oregano and parsley.
Nutrition Facts : @context http, Calories 562, UnsaturatedFat 9 grams, Carbohydrate 71 grams, Fat 18 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 9 grams, Sodium 691 milligrams, Sugar 10 grams
BEST VODKA SAUCE
Friends will think they are in a five-star restaurant and that you slaved for hours. That'll be our secret.
Provided by J. Lynn
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 25m
Yield 16
Number Of Ingredients 8
Steps:
- Heat a large saucepan over high heat until the surface is very hot; add minced garlic and sear until brown, 1 to 2 minutes. Pour vodka into the saucepan, taking care to avoid any flames that ignite from the alcohol meeting the hot surface of the pan. Quickly pour cream into pan to douse the flames and stir; add tomato sauce, crushed tomatoes, Parmesan cheese, basil, and parsley.
- Bring the mixture to a boil, remove from heat, and rest sauce long enough to let herbs flavor the sauce, 5 to 10 minutes.
Nutrition Facts : Calories 152.8 calories, Carbohydrate 6 g, Cholesterol 43 mg, Fat 11.9 g, Fiber 1.3 g, Protein 2.8 g, SaturatedFat 7.3 g, Sodium 343.6 mg, Sugar 2 g
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- Heat the olive oil in a large oven proof sauté pan over medium heat, add the onions and garlic and cook for about 5 minutes until translucent. Add the red pepper flakes and dried oregano (if using) and cook for 1 minute more. Add the vodka and continue cooking until the mixture is reduced by half, about 5 minutes more.
- Meanwhile, drain the tomatoes through a sieve. UPDATE: I no longer drain the tomatoes. I find the sauce comes out just as well, and by eliminating this draining step, I don’t have to worry about using up that juice at a later date. If you have made this many times and wish to continue draining the tomatoes, go for it. Save the strained juice. It freezes well and can be used for future sauce-making days or bloody Mary mix, etc.
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- In a large pot, cook the penne according to the instructions on the box. It is important to use enough water, and to add the pasta only when the water is boiling; stir often to avoid the pasta sticking (do not add oil to the water, it is unecessary.)
- While the pasta is cooking, heat the olive oil over medium to med-high heat in a very large, deep sauté pan, then add the pancetta and cook for a minute or two, then add the garlic.
- When the garlic just begins to brown, add the chopped parsley, and turn the burner up to high. After a minute or so (when the pan is very hot), add the tomato puree and have the lid ready in case it bubbles out of the pan, then stir quickly with a wooden spoon.
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- 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.
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