PENNE WITH VODKA SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the penne and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta. Empty the tomatoes into a bowl and crush with your hands.
- Meanwhile, melt the butter in a large skillet over medium heat. Add the shallots and cook, stirring occasionally, until slightly softened, about 3 minutes. Add the garlic and red pepper flakes and cook, stirring, 30 seconds. Remove from the heat and stir in the vodka, tomatoes and salt to taste. Return the skillet to medium heat and simmer, stirring often, until the alcohol cooks off, about 7 minutes. Stir in the heavy cream and cook until the sauce thickens slightly, about 3 minutes. Stir in the parmesan and basil.
- Add the pasta to the sauce and toss to combine, adding some of the reserved cooking water to loosen, if needed. Season with salt. Serve topped with more parmesan and basil.
CAN OF TOMATO PASTE VODKA SAUCE
The only tomato product you'll need for this classic dish is a can of tomato paste, resulting in a creamy, tangy sauce that's easy enough for a family meal and impressive enough for a special occasion-plus no annoying tomato paste leftovers. While you'll typically see vodka sauce served with penne, we find it positively magical on any tubular pasta (it coats the inside and outside of the noodle), resulting in the perfect sauce-to-pasta ratio in each bite.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a rolling boil over medium-high heat; season the water generously with salt. Add the pasta and cook, stirring occasionally, until al dente, 8 to 12 minutes (depending on the pasta shape). Reserve 1 cup of cooking water in a liquid measuring cup, then drain the pasta.
- Meanwhile, heat the olive oil in another large pot or Dutch oven over medium heat. Add the shallots and cook, stirring occasionally, until just tender, 3 to 4 minutes. Add the crushed red pepper flakes, garlic and 1/4 teaspoon salt and cook, stirring frequently, until the garlic has softened, 1 to 2 minutes more. Add the tomato paste and continue to cook, stirring occasionally, until the tomato paste has turned a deep brick red and is starting to caramelize on the bottom and sides of the pot, about 6 minutes. Pour in the vodka and scrape any brown bits from the bottom of the pot, then cook until the vodka is almost completely absorbed and the alcohol has cooked off, 1 to 2 minutes. Reduce the heat to medium low, then stir in the heavy cream and 1/4 cup of the reserved pasta water until smooth and combined.
- Add the cooked pasta, Parmesan and butter to the sauce and stir to evenly combine. Taste and adjust the seasoning with more salt. Adjust the consistency of the sauce, adding 1 tablespoon of cooking water at a time, until it nicely coats the pasta (it should be creamy, glossy and saucy). Serve in shallow bowls with an extra sprinkle of Parmesan and thinly sliced fresh basil.
BOW TIE PASTA AND VODKA SAUCE
This solo side dish can also be an excellent carrier for cooked cocktail shrimp, diced chicken or ham. Cooking is a Creative Sport.
Provided by Bill Hilbrich
Categories Vegetable
Time 15m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Cook the pasta in at least 2 quarts of salted water according to package instructions. Drain.
- Melt one tablespoon of butter with the olive oil in a sauce pan, and then saute the onion until transparent.
- Mix the tomato sauce and vodka, together and add to the pan that has been removed from the heat. Return the pan to the heat, stir and then add the garlic and basil.
- When the sauce starts to bubble, turn the heat to low, add the second tablespoon of butter and continue to cook over low heat until the sauce thickens.
- Add the pasta to the pan and toss to coat.
- If desired, grated Parmesan cheese can be added after the pasta has been plated.
Nutrition Facts : Calories 583.7, Fat 29.6, SaturatedFat 15.7, Cholesterol 93, Sodium 816.2, Carbohydrate 42.5, Fiber 3.9, Sugar 8.2, Protein 7.9
PINK VODKA SAUCE WITH PASTA
When I'm making spaghetti sauce I set aside and freeze a few dollops of the tomato paste just so I can make this delicious sauce.
Provided by peachez
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter in a skillet over medium heat, add the shallots and saute till tender and starting to colour (approx. 10 minutes).
- Add the thyme& basil, saute another minute.
- Add the whipping cream and vodka, stirring to mix.
- Simmer until the sauce starts to thicken (approx. 10 minutes).
- Add the tomato paste, 1/2 Cup grated cheese and sliced olives mix, stir to combine.
- Add mixture to cooked/ drained pasta.
- Sprinkle the remaining 1/4 Cup grated cheese and pepper on top of the pasta when ready to serve.
Nutrition Facts : Calories 1006.6, Fat 52.6, SaturatedFat 31.5, Cholesterol 169.3, Sodium 435.7, Carbohydrate 93.4, Fiber 4.3, Sugar 2.8, Protein 24.9
PASTA IN VODKA SAUCE
This is a simple, non-time-consuming recipe, but is delicious nonetheless.
Provided by Joelene Craver
Categories Meat and Poultry Recipes Pork
Yield 5
Number Of Ingredients 13
Steps:
- In a large skillet, heat oil over medium heat. Cook onion, celery, and garlic in oil; stir until soft. Add prosciutto and vodka. Simmer until almost all liquid is gone.
- Add tomatoes, cayenne, and herbs. Simmer for 10 minutes.
- Stir in half and half, and heat for 3 minutes.
- Meanwhile, cook pasta in boiling salted water until done. Drain. Serve sauce over noodles.
Nutrition Facts : Calories 716.7 calories, Carbohydrate 83.5 g, Cholesterol 37.9 mg, Fat 26.2 g, Fiber 7.2 g, Protein 21.1 g, SaturatedFat 8.3 g, Sodium 686.2 mg, Sugar 4.3 g
CONNECTICUT PASTA WITH VODKA SAUCE
When we lived in North Haven, CT, we were surrounded by so many Italian restaurants. It was the first time I had ever been introduced to Vodka sauce. This recipe came from the community cookbook I got while living in North Haven and it is my husband's favorite version. I measure most of this "by taste" seasonings wise, so please do not be afraid to add as much salt, pepper, cheese, and chili as your taste buds desire. I do however measure the tomatoes, cream and vodka and 4 nice big juicy cloves of garlic is usually just plenty for us. I have updated the recipe to give appproximate measures for the salt and black pepper.
Provided by HeatherFeather
Categories Penne
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Saute olive oil, crushed red pepper and garlic in a large pan over medium heat to lightly brown the garlic (be careful not to burn it).
- Add the tomatoes, season to taste with some salt & pepper,and cook 30 minutes, lowering the heat some to keep from burning.
- Add vodka and heat 2 minutes.
- Add cooked pasta to the sauce and toss.
- Stir in the half and half and heat through, just a few minutes.
- Give the sauce a taste and depending upon how you like the consistency, you might wish to add a little bit of the pasta cooking liquid, then taste again and add as much salt (to taste) as you feel it needs and pepper as well (to taste),if you feel pepper is needed for a bit more kick (I find a dash of black pepper and the red chili flakes are plenty for heat).
- Toss with parsley, sprinkle with additional red pepper flakes if desired and a hearty grating of fresh parmesan cheese.
- (TIP:I also sprinkle a small amount of a German seasoning called Fondor, just a pinch.you could use Accent if you like or omit.).
Nutrition Facts : Calories 692.7, Fat 23.2, SaturatedFat 6.6, Cholesterol 22.4, Sodium 599.9, Carbohydrate 106.3, Fiber 15.4, Sugar 7.4, Protein 12
WHOLE WHEAT PENNE PASTA WITH CREAMY VODKA SAUCE
Vodka adds a spicy, delicious twist to smooth creamy sauce. Whole wheat pasta adds flavor depth to this dish.
Provided by KathyP53
Categories Penne
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil over medium heat in large saucepan. Add onion, garlic, celery, and carrots. Saute until soft, about 6-8 minutes. Add basil, tomatoes, and bay leaves. Season with salt and pepper. Reduce to low heat, cover, and simmer for 1 hour. Add butter, and remove bay leaves.
- Process sauce in blender or food processor, in batches, until smooth.
- Add vodka to tomato sauce and simmer or low for an additional 30 minutes. Sauce will reduce and thicken. Stir in cream and Parmesan and simmer until cheese is melted and sauce blended.
- Cook pasta to al dente in boiling, salted water. Drain and transfer to large bowl. Pour sauce over cooked pasta and toss. Serve immediately.
Nutrition Facts : Calories 760.7, Fat 35.1, SaturatedFat 12.4, Cholesterol 49.8, Sodium 844.9, Carbohydrate 81.1, Fiber 11.3, Sugar 12.9, Protein 17.6
PASTA ALLA VODKA
Sit back and tuck into a big bowl of pasta alla vodka, a creamy tomato pasta with - as you can guess - vodka, which balances out the intense flavours
Provided by Esther Clark
Categories Dinner
Time 30m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 866 calories, Fat 43 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 9 grams sugar, Fiber 9 grams fiber, Protein 20 grams protein, Sodium 0.4 milligram of sodium
PASTA BAKE WITH VODKA SAUCE
This is a simple, quick and relatively healthy pasta recipe (especially if you use whole wheat pasta and low fat cheese). I recommend using shorter pastas like penne, ziti, farfalle, macaroni or rotini. If you want to use spaghetti or linguine, break the noodles into thirds or quarters. You can also use any kind of sauce. I prefer vodka tomato sauce, but I've also used garlic basil, and it tasted great. I also stick the dish under the broiler for a minute or two after it's done baking to make the cheese brown and crispy.
Provided by Mitsein
Categories One Dish Meal
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees.
- Boil pasta in hot water until just underdone (two minutes or so less than the instructions on the box).
- While the pasta is cooking, heat oil and garlic in a saucepan over medium heat.
- Add peppers and mushrooms to the saucepan and sautee until just tender (about 5-7 minutes).
- Drain pasta.
- In a medium sized mixing bowl, mix sautéed vegetables, fresh tomatoes, 1 Tablespoon fresh parsley
- Add vodka tomato sauce and 1 cup of the low fat Mozzarella cheese and mix well.
- Pour the mixture into a baking dish. I use a 9" X 5" bread pan.
- Sprinkle the remaining 1/2 cup of Mozzarella cheese and the remaining Tablespoon of Parsley over the top of the pasta.
- Bake at 375 degrees for ten minutes or until the cheese on top is brown and bubbly.
Nutrition Facts : Calories 397.9, Fat 5, SaturatedFat 0.8, Sodium 12.3, Carbohydrate 74.2, Fiber 4.5, Sugar 5, Protein 13.6
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5/5 (3)Total Time 20 minsCategory Dinner, Main, PastaCalories 763 per serving
- Bring a large pot of heavily salted water to a boil. Cook pasta for 11 minutes. Reserve 1 cup of pasta water, set aside and start the sauce.
- Heat the oil over medium high heat in a skillet and sauté the onion for for 5 minutes. Add the garlic, kosher salt and red pepper flakes. Stir and cook another 2 minutes.
- Add tomato paste and stir, scraping up browned bits. Cook this for 5 more minutes. Deglaze the pan with the vodka, stirring constantly and then add the heavy cream. Stir until smooth and creamy. The sauce with be a bright orange. Season to taste.
- Drain pasta, but do not rinse it. Put it back into the large pot with the reserved cup of pasta water and pour vodka sauce on top. Stir to coat and simmer for a few minutes, or until sauce thickens and is shiny and emulsified.
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