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
PASTA WITH CREAMY VODKA-AND-HERB SAUCE
Provided by Christina Dong
Categories Milk/Cream Herb Pasta Side Sauté Vegetarian Quick & Easy Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 4 First-Course or side-dish servings
Number Of Ingredients 9
Steps:
- Melt butter in heavy large skillet over medium heat. Add sliced onion and sauté until very tender and beginning to color, about 10 minutes. Add herbs and sauté 1 minute. Add whipping cream and vodka and simmer until sauce thickens slightly, about 8 minutes. Add pasta and cheese and toss until sauce coats pasta. Season to taste with salt and pepper and serve.
PASTA AND HERBED CREAM SAUCE
Steps:
- In a large pot of boiling salted water add the spaghetti and cook until it is al dente. Meanwhile, in a large skillet set over moderately low heat, melt the butter, add the rosemary and cook it, stirring, for 1 to 2 minutes. As soon as the pasta is cooked, drain and add it to the pan. Add the cream, salt, pepper and nutmeg. Toss to coat and let reduce 1 to 2 minutes, gently stirring, or until lightly thickened. Add Parmesan to taste, toss to combine and transfer to serving dish. Sprinkle with parsley.
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 WITH SPICY, CREAMY VODKA TOMATO SAUCE
Make and share this pasta with spicy, creamy vodka tomato sauce recipe from Food.com.
Provided by stephanie
Categories European
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a pan, heat the oil.
- Put the sausages in the pan.
- Cook and tear it to little pieces.
- Add garlic, chili until garlic is golden.
- Add the tomatoes and salt and bring to a boil.
- Put the heat to medium and let it simmer for 15 minutes.
- Cook the pasta.
- Add the vodka to the sauce and the cream.
- Bring it to a boil and add the drained pasta.
- Add the parsley and serve.
PASTA WITH CREAMY HERB SAUCE
This cozy pasta is the perfect place to use up any hard-stem herbs like sage, thyme or rosemary that are languishing in your fridge. Add the herbs and a cinnamon stick to a pot of heavy cream. As they bubble together, the cream takes on a surprising but subtle herbaceousness. Use it to sauce pasta noodles and winter greens. If you don't have the herbs listed, leave them out or swap in marjoram or bay leaves, or even dried chile, lemon peel, garlic, shallot or leeks. The method of infusing cream with flavorings, then using it to sauce pasta, is open to adaptation. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter .
Provided by Ali Slagle
Categories weeknight, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. In a small saucepan, combine the heavy cream, sage, thyme, rosemary, cinnamon and a pinch of salt and pepper. Bring to a simmer over medium and cook until the cream has thickened slightly and is reduced to about 1 cup, 12 to 15 minutes, adjusting the heat as needed to maintain a gentle simmer. Remove from heat until the pasta's ready.
- When the cream is at the halfway point, add the pasta to the boiling water and cook until a minute or 2 shy of al dente. About 3 minutes before draining the pasta, add the greens to the water. Reserve 1/2 cup pasta water, then drain the pasta and greens with a colander and return to the pot.
- Place the just-used colander over the pot of pasta, then strain the infused cream through the colander into the noodles. (Discard or compost the herbs and cinnamon stick.) Add the 1/2 cup pasta water to the pasta, set over medium-high heat, and cook, tossing, until the sauce glosses the noodles, 3 to 4 minutes. Season to taste with salt and pepper.
PASTA WITH CREAMY LEMON VODKA SAUCE RECIPE
Provided by tulawdog
Number Of Ingredients 10
Steps:
- 1. Bring a large pot of generously salted water to a boil. Add the pasta and cook until al dente, 6 to 7 minutes. 2. While the pasta cooks, sauté the garlic and crushed red pepper in olive oil in a large skillet for 3 minutes. Add the vodka and lemon zest and simmer to reduce by half, about 3 more minutes. Add the ricotta cheese and stir to combine. 3. When the pasta is just about cooked, add a ladle of starchy pasta cooking water to the skillet with the sauce. When the cheese is warmed through, whisk the lemon juice into the sauce and season with salt and some of the fresh herbs. 4.Drain the pasta (reserve another cup or so of the pasta water) and toss with the sauce, then let the pasta stand for a couple of minutes so it can soak up a little of the sauce and lots of flavor. Add more of the pasta water if the sauce is too thick. 5. Toss with more of the parsley, basil and a couple handfuls of grated cheese. 6. To serve, place the pasta in a large serving bowl and sprinkle with more of the fresh herbs and grated cheese.
CHICKEN AND LINGUINE IN CREAMY VODKA SAUCE
Wonderfully rich, chicken and pasta in a sinfully good vodka sauce... delicious! :) (Watch out for those cholesterol points.)
Provided by Julesong
Categories Chicken
Time 40m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Cook linguine according to package directions; drain and set aside.
- In a large skillet, melt 2 Tbsp butter over medium-high heat.
- Brown the chicken breasts on both sides until nicely golden and juices run clear, about 6 to 7 minutes per side.
- Remove from pan and cut into 1/2-inch cubes; set aside.
- Pour out drippings from pan, but do not wipe it out.
- In the pan you cooked the chicken in, melt remaining butter over medium heat.
- Add the yellow onion and mushrooms and cook, stirring, until onions are soft, about 3-5 minutes.
- Add the roasted pepper, green onion, and garlic and cook, stirring, for 30 seconds.
- Remove the pan from the heat and add the vodka.
- Return to the heat and flame; when the flame dies out, add the broth.
- Bring to a boil and reduce by half.
- Whisk in the half and half (cream can be substituted), salt, and pepper, and simmer until reduced by half again.
- Add the pasta to the cream sauce and toss to coat.
- Add the Parmesan, chicken, and basil, and remove from the heat; toss to coat.
- Season to taste with salt and pepper, serve, and enjoy!
- Makes 2 servings.
- Note: if you're a low-carber, add a bunch more sliced mushrooms and eat those instead of pasta.
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