Awesome Penne Alla Vodka Recipes

Steps:

• Place a large pot of salted water over high heat to bring to a boil. Pour tomatoes in a medium bowl and crush well with hands or chop in a food processor. Set aside.
• While water heats, prepare the sauce. In a large saucepan or deep skillet, heat oil and pancetta over medium-high heat. Cook, stirring frequently until pancetta is crisp, about 5 minutes. Add onion and cook, stirring constantly, until translucent, about 3 minutes. Add garlic and crushed red pepper and cook for 1 minute. Add tomato paste and cook, stirring often, until the tomato paste has taken on a slight brownish color, 2 to 3 minutes. Add vodka and cook until reduced by at least half. Stir in reserved tomatoes and juices and bring mixture to a simmer. Reduce heat and simmer until thickened, about 10 minutes.
• While sauce reduces, add pasta to boiling water and cook, according to package directions until al dente, 11 to 12 minutes.
• Once sauce is reduced, stir in heavy cream and pepper and cook for 3 minutes, stirring often. Stir in 1/3 cup cheese, parsley, basil and pasta until well combined. Season with additional salt and pepper if desired.
• Serve, sprinkled with remaining cheese and more herbs if desired.

Steps:

• Melt butter in a deep 12-inch heavy skillet over moderately low heat. Add onion and cook, stirring occasionally, until it begins to soften, about 5 minutes. Stir in vodka, bring to a simmer, and simmer for 4 minutes. Add tomato puree and cream and simmer, stirring occasionally, until onion is soft, about 5 minutes. Stir in ham, Tabasco, salt, and pepper. Keep sauce warm over very low heat. Cook pasta in 6- to 8-quart pot of boiling salted water (1 tablespoon salt per every 4 quarts water) until al dente. Reserve 1/2 cup cooking water and drain pasta. Add pasta to sauce and toss with sauce and cheese, adding some of reserved cooking water if pasta seems dry.

Steps:

• Cook the pasta according to package directions.
• Saute the garlic and onions in 2 tablespoons butter and the olive oil in a saucepan over medium heat until soft. Pour in the vodka, being careful if your stove has an open flame (remove the pan from the heat before adding). Cook and reduce for 2 to 3 minutes, then pour in the tomato puree. Stir the mixture until it's thoroughly combined, then reduce the heat to low. Pour in the heavy cream. Stir to combine, then turn heat to the lowest simmer possible. Sprinkle in the red pepper flakes and add salt and pepper to taste. Finally, stir in the remaining 1 tablespoon butter. Pour the drained pasta into the sauce and toss to combine. Sprinkle on the Parmesan, then sprinkle on more red pepper flakes if desired.

Steps:

• Heat the oil in a large frying pan or casserole dish. Add the shallot and a large pinch of salt and gently fry over a low heat for 10 mins or until softened and translucent. Add the garlic and chilli flakes and cook for 30 seconds. Stir through the tomato purée, cook for 2 mins, then stir through the vodka and cook for 3 mins. Quickly stir through the cream to combine, then remove from the heat.
• Cook the pasta in salted water following pack instructions. Drain and reserve 150ml cooking water. Add roughly 50ml of the water to the tomato sauce, then tip in the pasta and cheese, tossing everything together over a low heat until well coated and glossy (loosen with a splash more of the cooking water if it's a little dry). Season to taste, then serve with a sprinkling of the extra parmesan, a good grinding of black pepper and the basil leaves scattered over the top.

Steps:

• Fry bacon in a large skillet or pot over medium-high heat until evenly browned (about 10 minutes).
• Remove bacon and put on a plate with paper towel.
• Drain some of the drippings from the skillet/pot.
• Cook and stir garlic with the bacon grease until garlic is tender; 1-2 minutes.
• Stir tomatoes, salt, pepper, Italian seasoning, sugar, and minced onion into the bacon mixture.
• Add in the bacon, crumbled.
• Simmer for about 15 minutes.
• Pour vodka over bacon mixture and simmer until sauce is slightly reduced; about 15 minutes.
• Bring a large pot of lightly salted water to a boil.
• Cook pasta at a boil, stirring occasionally until pasta is tender yet firm to bite; 8-10 minutes.
• Drain and transfer pasta to a serving bowl. Stir in a little oil or butter to keep from sticking.
• Stir cream into the vodka sauce and simmer until heated through, about 5 minutes.
• Toss penne and vodka sauce together until coated.
• Serve warm.