Penne Al Vodka Pie Recipes

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.

Steps:

• Heat oil in a large pot over high heat. Cook onion until translucent.
• Add beef, salt, and pepper, cooking until all the moisture has evaporated and the beef is browned.
• Add crushed tomatoes, vodka, and chili flakes, stirring and cooking until half of the liquid has evaporated and the sauce has reduced.
• Add cream, stirring until evenly incorporated.
• Stir in pasta until evenly coated.
• Serve with parsley and parmesan.
• Nutrition Calories: 1753 Fat: 69 grams Carbs: 193 grams Fiber: 13 grams Sugars: 22 grams Protein: 93 grams
• Enjoy!

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.

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:

• Cook pasta until al dente- strain and cool down .
• Once pasta is cooled, toss in a bowl with vodka sauce and 1 cup of blanched peas.
• For the Pizza:.
• Top pizza with pasta mixture and an additional 4oz mozzarella.
• Bake as directed in recipe #537146.

Steps:

• In a large skillet over medium heat, cook garlic in olive oil until tender, 1 to 2 minutes. Stir in tomatoes, breaking up a bit with fork. Stir in basil, salt and pepper and simmer 15 minutes. Stir in vodka and cook 15 minutes more.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Stir cream into sauce and cook 10 minutes more. Toss with hot pasta.

Steps:

• Bring a large pot of lightly salted water to a boil. Place a large sauté pan over medium-low heat, and add onion, oil and a sprinkling of salt. Sauté onion until soft and beginning to caramelize, about 10 minutes.
• Add tomatoes and their juices, and simmer for 15 to 20 minutes. Add heavy cream, and remove from heat.
• Add pasta to boiling water and cook until al dente. Drain pasta and return to cooking pot. Add vodka, butter and salt to taste. Gently mix penne until butter is melted. Add tomato mixture, and mix until pasta is coated.
• To serve, transfer pasta and sauce to a large warmed bowl. Pass Parmesan cheese for guests to serve themselves.