PENNE ALLA VODKA
It is suggested when you make this recipe that you use a premium vodka as a less expensive brand will give a harsh taste. To allow your pasta and sauce to finish cooking at the same time, add your pasta to the boiling water directly after adding the vodka to the sauce. This recipe is from Cook's Illustrated Nov/Dec 2006
Provided by Bev I Am
Categories Penne
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Puree half of tomatoes in food processor until smooth.
- Dice remaining tomatoes into 1/2" pieces, discarding cores.
- Combine pureed and diced tomatoes in liquid measuring cup (you should have about 1 2/3 cups).
- Add reserved liquid to equal 2 cups.
- Heat oil in large saucepan over medium heat until shimmering.
- Add onion and tomato paste and cook, stirring occasionally, until onions are light golden around edges, about 3 minutes.
- Add garlic and pepper flakes; cook, stirring constantly, until fragrant, about 30 seconds.
- Stir in tomatoes and 1/2 tsp salt.
- Remove pan from heat and add vodka.
- Return pan to medium-high heat and simmer briskly until alcohol flavor is cooked off, 8-10 minutes; stir frequently and lower heat to medium if simmering becomes too vigorous.
- Stir in cream and cook until hot, about 1 minute.
- Meanwhile, bring 4 quarts water to boil in large Dutch oven over high heat.
- Add 1 TBS salt and pasta.
- Cook until just shy of al dente, then drain pasta, reserving 1/4 cup cooking water, and transfer pasta back to Dutch oven.
- Add sauce to pasta and toss over medium heat until pasta absorbs some of the sauce, 1-2 minutes, adding reserved cooking water if sauce is too thick.
- Stir in basil and adjust seasoning with salt.
- Divide among pasta bowls and serve immediately, passing Parmesan separately.
- For Penne Alla Vodka With Pancetta:.
- Heat 1 TBS olive oil in large saucepan over medium-high heat, add 3 oz thinly sliced pancetta, cut into 1/2" pieces (about 1/2 cup)and cook until crisp, 6-8 minutes. Using slotted spoon, transfer pancetta to small bowl and set aside. Pour off all but 2 TBS fat from pan and continue with recipe for Penne alla Vodka, using fat in pan instead of oil in step 5, reducing salt to a pinch in step 8, and adding reserved pancetta to sauce along with basil in step 16.
Nutrition Facts : Calories 660.1, Fat 20.6, SaturatedFat 8.2, Cholesterol 40.8, Sodium 58.2, Carbohydrate 101.7, Fiber 15.5, Sugar 6.6, Protein 11.4
PENNE ALLA VODKA
THE ABSOLUTE BEST PENNE ALLA VODKA ANYWHERE!! CREAMY, RICH, TOMATO, VODKA SAUCE, WITH PROSCUITTO. I GUARANTEE YOU WILL LOVE THIS DISH!! *tip* squeeze the tomatoes to drain them so the sauce isnt watery
Provided by Bri22
Categories Penne
Time 15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a wide pot big enough to hold all the pasta and sauce, melt the butter.
- add the garlic and cook until golden brown.
- stir in the proscuitto and cook for a a minute or two.
- add the tomatoes, crushed pepper, pepper and salt.
- simmer for 5 minutes.
- stir in the cream and cook for 2 minutes stirring alot.
- add the vodka and cook until it no longer smells strongly of vodka (about 3-5 minutes).
- cook the pasta as directed on box but al dente.
- add the pasta to the pot with the sauce and mix until it is all coated over the pasta.
- toss with the cheese and serve immediately.
PENNE A LA VODKA II
This is an easy recipe. The sauce can be made while you cook the pasta. Sprinkle with Parmesan cheese.
Provided by LIAROSE
Categories Main Dish Recipes Pasta
Time 45m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 631.8 calories, Carbohydrate 62.9 g, Cholesterol 108.7 mg, Fat 35.8 g, Fiber 3.9 g, Protein 12.9 g, SaturatedFat 19.3 g, Sodium 221.4 mg, Sugar 5.7 g
PENNE ALLA VODKA
Penne alla vodka is the perfect recipe for easy entertaining: short pasta is easier to cook in quantity than long strands and the sauce is amusingly retro -- think 1960s Rome, where the dish originated. But it is seriously good.
Provided by Nigella Lawson
Categories dinner, pastas, main course
Time 45m
Yield 8 to 10 servings
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 459, UnsaturatedFat 5 grams, Carbohydrate 72 grams, Fat 10 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 4 grams, Sodium 485 milligrams, Sugar 5 grams, TransFat 0 grams
PENNE ALLA VODKA RECIPE BY TASTY
Here's what you need: penne pasta, olive oil, white onion, garlic, red pepper flakes, dried basil, salt, vodka, tomato sauce, heavy cream
Provided by Hector Gomez
Categories Dinner
Yield 2 servings
Number Of Ingredients 10
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!
Nutrition Facts : Calories 874 calories, Carbohydrate 97 grams, Fat 34 grams, Fiber 6 grams, Protein 18 grams, Sugar 12 grams
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
PENNE ALLA VODKA
This easy and impressive pasta is always on the menu when my husband and I have new friends over for dinner. Years later, they've asked me to make this Penne alla Vodka recipe again. -Cara Langer, Overland Park, Kansas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions., Meanwhile, in a large skillet, heat butter over medium-high heat. Add garlic; cook and stir 1 minute. Add prosciutto; cook 2 minutes longer. Stir in tomatoes, vodka, salt and pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Stir in cream; cook 2-3 minutes longer, stirring occasionally., Drain pasta. Add pasta and cheese to sauce; toss to combine.
Nutrition Facts : Calories 504 calories, Fat 19g fat (11g saturated fat), Cholesterol 64mg cholesterol, Sodium 966mg sodium, Carbohydrate 62g carbohydrate (6g sugars, Fiber 4g fiber), Protein 19g protein.
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
Although this dish, now listed on countless Italian restaurant menus, has a certain novelty, it takes just one bite to discover how successful the combination is. This version comes from Le Sirenuse, in Positano, Italy.
Provided by Food Network
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Melt butter in a deep 12-inch heavy skillet over moderately low heat. Add onion and cook, stirring occasionally, until it begins to soften, about 5 minutes. Stir in vodka, bring to a simmer, and simmer for 4 minutes. Add tomato puree and cream and simmer, stirring occasionally, until onion is soft, about 5 minutes. Stir in ham, Tabasco, salt, and pepper. Keep sauce warm over very low heat. Cook pasta in 6- to 8-quart pot of boiling salted water (1 tablespoon salt per every 4 quarts water) until al dente. Reserve 1/2 cup cooking water and drain pasta. Add pasta to sauce and toss with sauce and cheese, adding some of reserved cooking water if pasta seems dry.
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- Heat the oil in a medium (11-inch) Dutch oven, such as Le Creuset, over medium-low heat. Add the onions and cook for about 5 minutes, until the onions are translucent. Add the garlic, oregano, and red pepper flakes and cook for just one minute. Add the vodka and simmer for 5 to 7 minutes, until the mixture is reduced by half. With clean hands, crush each tomato into the pot. Add 2 teaspoons of salt and ½ teaspoon of black pepper. Cover the pot with a tight-fitting lid and bake for 1½ hours.
- Meanwhile, bring a large pot of water to a boil. Add 2 tablespoons of salt and the pasta and cook according the directions on the package. Drain and set aside.
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- Puree the tomatoes in a blender, food mill, or an immersion blender and set aside. You can decide how chunky or uniform you’d like the tomatoes to be.
- Heat the olive oil in a large pot over medium heat. Add the thinly sliced garlic and the basil. Cook for 1-2 minutes, until fragrant and softened.
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- Melt the butter in a large pan over medium heat. Add the garlic and red pepper flakes and cook for 30 seconds.
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- Pierce the tomatoes over the sink, one by one, to let the water and seeds release from the tomatoes. This doesn't have to be perfect. Add them to a bowl and set aside. When all the tomatoes are in a bowl, crush them with your hands. Again, this does not have to be perfect because they will eventually be processed in a blender. Reserve 1 cup of puree from the can of tomatoes.
- Once the tomatoes are prepared, Heat the olive oil in a large oven proof saute pan over medium heat, add the onions and garlic and cook for about 10 minutes until translucent. Add the red pepper flakes and dried oregano and cook for 1 minute more. Add the vodka and continue cooking until the mixture is reduced by half.
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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.
- When the garlic just begins to brown, add the chopped parsley, and turn the burner up to high. After a minute or so (when the pan is very hot), add the tomato puree and have the lid ready in case it bubbles out of the pan, then stir quickly with a wooden spoon.
PENNE ALLA VODKA (BEST VODKA SAUCE!) - COOKING CLASSY
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- Heat oil in a large pot over medium heat. Add onion and prosciutto saute 4 - 5 minutes, add garlic and red pepper flakes and saute 1 minute longer.
- Remove pan from heat and add tomatoes, vodka, season with salt and pepper to taste. Return to medium-high heat, bring to a simmer then reduce heat to medium-low and let simmer until strong alcohol scent has cooked off, about 15 minutes**, stirring occasionally.
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- slice finely the shallot and place it to sautè for 2 minutes in a large no-stick frying pan with 2 tablespoons of extra virgin olive oil
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- Peel and chop the onion, dice the pancetta if it’s in one piece. Wash and cut the cherry tomatoes into halves.
- Cook the onion in a large skillet with olive oil until it becomes transparent. Add the diced pancetta and brown it. Deglaze with the vodka over a high heat and let the alcohol evaporate. Add the red chili pepper and then add the cherry tomato halves and cook until they soften slightly.
- Put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again. Cook the pasta al dente according to the instructions on the packet. Once the pasta is ready, save a cup of cooking water and drain.
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- Add pasta and cook until al dente. If using peas, just before draining the pasta, add the peas, they will cook with the residual heat.
- Meanwhile, in skillet over medium heat, add olive oil and butter. Add garlic and cook until softens and turns lightly golden, about one to two minutes.
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- Add olive oil and butter to a large pot over medium low heat. Once hot, add onion and cook for several minutes until translucent. Add garlic and crushed red pepper and cook for 30 seconds. Add vodka and cook until reduced by half.
- Use (clean) hands to crush the whole tomatoes right into the pot, and add the rest of the juice from the can. Add dried oregano and basil. Reduce heat to medium low and cook, partially covered, for 30 minutes.
- Meanwhile, cook penne pasta according to package instructions, until al dente. Drain, rinse and set aside.
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