PENNE ALLA VODKA
Provided by Ree Drummond : Food Network
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 12
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.
PENNE ALLA VODKA
Penne alla vodka makes an impressive dinner that's ideal for company, yet easy enough for an affordable weeknight meal!
Provided by Nicole McLaughlin
Time 30m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 647 kcal, Carbohydrate 65 g, Cholesterol 72 mg, Fiber 5 g, Protein 18 g, SaturatedFat 14 g, Sodium 844 mg, Fat 30 g, UnsaturatedFat 0 g
PENNE AL FORNO ALLA VODKA
Easy to make baked penne pasta with a tomato-alfredo vodka sauce. For fresher taste, use 2 diced Roma tomatoes instead of the canned tomatoes. As for the vodka, don't use anything too dramatic. My favorites are plain Absolut, absolut peppar, absolut citron, and the lemon smirnoff. If the vodka is flavored, only use 1 1/2 shots instead of two. Sometimes I add shrimp to add some protein to the dish, and this is how to do so: About an hour before starting the dish, coat your shrimp with olive oil. Grind black pepper over the top and drizzle lemon juice over the top. Put the shrimp in a bag and add a small amount more of all those ingredients plus a dash of balsamic vinegar and a good season of basil. Marinate for at least 30 mins, then broil for 4 minutes, turn over, another 4 minutes. Keep warm in a toaster oven until pasta is baked and add shrimp to the finished dish.
Provided by collegecookbook
Categories Penne
Time 1h5m
Yield 1 Pasta bake, 2-6 serving(s)
Number Of Ingredients 13
Steps:
- Mince desired amount of onion (I prefer about 3 slices).
- Sauté onion in enough olive oil to cover the bottom of a saucepan. Add balsamic vinegar and desired amount of pepper and basil to the olive oil before cooking the onion.
- After cooking for about 2-4 minutes, pour the half and half on top and simmer for about 7 minutes.
- Add desired amount of canned tomatoes, but be sure to pour in all of the tomato juice. (I use 3/4s of a can) Mix well and simmer for another 7 minutes.
- SLOWLY add 5 oz of parmesan cheese: Add 2 spoons full, stir until mixed, repeat until you have enough cheese to cover the top of your pasta dish.
- After cheese is mixed and melted throughout, remove the sauce from heat.
- Add the vodka to the sauce right before you begin the next step. You want the sauce to be somewhat cool to keep the alcohol from burning out, as you want this to happen while baking the dish.
- In a dish big enough to hold all the pasta (mine is around 12x6x3 in), drizzle olive oil on the bottom until the dish is lightly covered. Add a THIN layer of DRY pasta and SPOON a layer of sauce on top. For every three spoons of sauce, add one spoon of water. when the first layer is covered, add another THIN layer of pasta and repeat until running out of sauce. DO NOT SKIP THE WATER.
- When all sauce is used, the dish should be about 3/4ths full of pasta. If all of the pasta is not submerged in the sauce/water mix, add water until it is.
- Drizzle Lemon juice and sprinkle oregano over the top (optional).
- Bake at 375 degrees for 30 minutes.
- After cooking for 30 minutes, take a fork and dig to the middle and try piece of pasta, if moderatly chewy, top the dish with the rest of your Parmesan and bake for another 5-10 minutes. If if the pasta is still starchy, bake for another 5-10 minutes, then add the cheese, and bake again 10 minutes.
- Let sit out for at least 5 minutes to cool and finalize the pasta.
Nutrition Facts : Calories 1636.9, Fat 72.7, SaturatedFat 26.2, Cholesterol 106.9, Sodium 1154.3, Carbohydrate 186.8, Fiber 26, Sugar 7.4, Protein 48.6
PENNE AL FORNO
Steps:
- For the bolognese: Heat the oil in large saucepan over medium heat. Add the garlic and chili flakes, and fry until golden, about 1 minute. Add the onions and saute until the edges are crispy, 8 to 10 minutes. Throw in the sirloin and saute for 5 minutes until the beef is crumbled. Add the San Marzano tomatoes, fresh parsley, oregano, raw sugar, bay leaf, sea salt and some pepper. Stir and simmer for 20 minutes.
- For the pasta: Bring salted water to a boil. Throw in the pasta and cook until almost al dente, 8 to 9 minutes. Drain. To assemble: Preheat the oven to 350 degrees F. Grease a 15-by-10-inch baking dish, 2-to-3-inches deep, with the butter. In a bowl, mix the pasta with half the bolognese sauce. Lay down a thin layer of pasta, 1/4 cup sauce, 1/3 cup mozzarella and 1 tablespoon Parmigianno. Repeat until all the pasta is used. Top off with mozzarella. Place in the oven and bake until the edges are golden and bubbling, about 30 minutes.
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- In a large pot, cook the penne according to the instructions on the box. It is important to use enough water, and to add the pasta only when the water is boiling; stir often to avoid the pasta sticking (do not add oil to the water, it is unecessary.)
- While the pasta is cooking, heat the olive oil over medium to med-high heat in a very large, deep sauté pan, then add the pancetta and cook for a minute or two, then add the garlic.
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