Instant Pot Penne Alla Vodka Recipes

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Select High temperature setting, and preheat the pot for 1 to 2 minutes. Add butter and oil. Add onion and cook, stirring constantly, until translucent, about 3 minutes. Add garlic and crushed red pepper, and cook, stirring often, for 1 minute.
• Pour in vodka and cook until reduced by half, about 3 minutes. Cancel Saute function. Stir in water, penne, and salt. Pour tomatoes over penne; do not stir. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in cream and Parmesan cheese; let stand for 3 minutes. Stir in pepper.

Steps:

• Heat the olive oil in a 4-quart saucepan over medium heat. Add the onions and cook, stirring occasionally, until softened, about 6 minutes. Add the tomato paste and red pepper flakes and cook, stirring to coat the onions, about 1 minute. Add the canned tomatoes, penne, vodka, 1 teaspoon salt and 3 1/2 cups water and bring to a boil over medium-high heat. Continue to cook, stirring frequently, until the pasta is al dente and the sauce has reduced by about half and thickened, about 12 minutes. Remove from the heat. Stir in the heavy cream, half the Parmesan and 1/2 teaspoon salt. Divide the penne among 4 bowls and garnish with the remaining Parmesan and torn basil leaves.

Steps:

• Heat 1 tablespoon of olive oil in a large skillet.
• Add onion and 1 clove of garlic, and cook until onions are translucent.
• Add tomato sauce and mix to combine with onion and garlic.
• Add vodka, dried basil, red pepper flakes, and salt. Let this to simmer for 2 minutes to allow most of the alcohol to burn off.
• Add heavy cream and stir until fully combined. The sauce will turn into a beautiful light orange creamy mixture.
• Add cooked pasta to vodka sauce and mix until noodles are fully coated in sauce.
• Cover with a lid and let simmer for 5 minutes or until the sauce has reduced by half.
• Garnish with basil.
• Enjoy!

Steps:

• in a skillet large enough to hold the cooked pasta, melt the butter over medium heat. Add the garlic and cook until golden, about 2 minutes. Stir in the prosciutto and cook for 1 minute.
• Add the tomatoes and crushed red pepper and simmer for 5 minutes. Stir in the cream and cook, stirring well, for 1 minute. Add the vodka and cook for 2 minutes. Season to taste with salt.
• Meanwhile, bring at least 4 quarts of water to a boil in a large pot. Add the pasta and salt to taste. Cook, stirring frequently, until the penne is al dente, tender yet still firm to the bite. Drain the pasta, reserving some of the cooking water.
• Add the pasta to the skillet with the sauce and toss the pasta until it is well coated. Add a little of the reserved cooking water if the sauce seems too thick. Add in the cheese and toss again. Serve immediately.

Steps:

• Puree half of the tomatoes in a food processor until smooth (about 20 seconds).
• Chop the remaining tomatoes into 1/2 inch pieces, discarding the cores. Combined the pureed and diced tomatoes in a liquid measuring cup (about 1 2/3 cups). Add the reserved liquid to equal 2 cups.
• Bring 4 quarts water to a boil in a large pot for the pasta. Add 1 tablespoon salt and the pasta to the boiling water. Cook, stirring often, until the pasta is almost al dente.
• Heat the oil in a large saucepan over medium heat until shimmering. Add the onion and tomato paste and cook, stirring occasionally, until onion is light golden around the edges (about 3 minutes).
• Stir in the garlic and pepper flakes and cook until fragrant (about 30 seconds).
• Stir in the tomatoes and 1/2 teaspoon of salt. Remove the saucepan from the heat and add the vodka.
• Return the saucepan to medium heat and simmer, stirring frequently, until the alcohol flavor has cooked off (8-10 minutes).
• Stir in the cream and cook until hot (about 1 minute).
• Reserve 1/4 cup of the pasta cooking water, drain the past, and return it to the pot.
• Stir in the sauce and toss to combine. Cook over medium heat until the pasta absorbs some of the sauce (about 1-2 minutes). You can thin the sauce with the reserved pasta cooking water if needed.
• Stir in the basil and serve. Pass grated Parmesan cheese separately for extra flavour!
• Slice and add baked chicken on top (optional).