Pasta Bake With Vodka Sauce Recipes

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.

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.

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:

• Cook pasta according to package instructions, set aside.
• Heat olive oil in a medium sauce pan.
• Add chicken and cook through, but i suggest not browning it.
• Add mushrooms and Vodka Sauce. Use the milk to "clean out" more of the sauce out of the jar, and add to your mixture.
• Stir in parmesean cheese.
• Let the sauce mixture cook over medium heat for approximately 5 minutes, stirring occasionally.
• Stir in frozen peas and cook for another 5 minutes, or until peas are heated.
• Pour sauce mixture over your cooked pasta, or mix them together.
• Serve with more grated parmesean, garlic bread, etc.