Penne Russo A La Vodka Recipes

Steps:

• Heat the oil in a large saucepan; when hot, saute the onions until golden brown, about 5 minutes. Add crushed tomatoes to the saucepan.
• Stir in the oregano, basil, salt and pepper and simmer 1 hour to concentrate flavors.
• While the sauce is cooking, heat 4 T of the butter in a skillet over medium heat. Saute the mushrooms and hot pepper flakes until the mushrooms are golden.
• Carefully add the vodka and simmer for 5 minutes to cook off the alcohol.
• Add the heavy cream and bring to a simmer; pour the cream mixture into the tomato puree; stir to mix. Keep the sauce warm while cooking the pasta.
• Add the kosher salt to 6 quarts of water. Bring to a rolling boil. Add pasta to boiling water; cook uncovered until pasta is al dente, about 12 minutes. Drain well.
• Melt the remaining 4 T of butter in a large skillet. Stir in pasta to glaze, then add Parmesan cheese and mix thoroughly. Stir in 1/3 or the sauce and mix with the pasta; divide among plates. Top each plate with some additional sauce; pass remaining sauce and additional cheese at the table.

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:

• 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.
• Heat oil in a large skillet or wok over medium heat. Saute garlic, prosciutto and red pepper flakes for 1 minute. Stir in tomatoes, and cook for 3 minutes. Stir in vodka and cream. Simmer 15 minutes, or until thickened. Stir in Parmesan and chopped basil. Toss with pasta until evenly coated.

Steps:

• Cook pasta in a large pot of boiling lightly salted water for about 8-10 minutes or until al dente and then drain.
• Heat oil in large skillet or wok over medium heat.
• Saute garlic, prosciutto, and red pepper flakes for 1 minute.
• Stir in tomatoes and tomato paste and cook for 3 minutes.
• Stir in vodka and cream and simmer for 15 minutes.
• Stir in Parmesan and chopped basil.
• Add pasta and toss until evenly coated.
• Serve with additional Parmesan cheese if desired.

Steps:

• Bring a large pot of salted water to a boil.
• Combine the Marinara, cream, vodka and red pepper flakes in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat and simmer briskly until slightly thickened, about 10 minutes. Whisk in the Parmesan and take off the heat.
• Meanwhile, cook the penne according to the package directions. Drain and add to the sauce, tossing to coat. Serve the pasta topped with basil leaves and additional Parmesan.
• Heat the olive oil in a large saucepan over medium heat. Add the garlic and cook, stirring frequently, until it just turns golden, 3 to 4 minutes. Add the tomatoes, Italian seasoning, basil, 1 teaspoon salt and a few grinds of fresh pepper. Bring to a simmer and cook, stirring occasionally, for 7 minutes. Take off the heat and stir in the butter until melted. Add salt and pepper to taste.

Steps:

• Saute onions in butter and olive oil until transparent. Add shredded
• or pureed tomatoes with juice. Cook over medium heat 20 to 25 minutes or until all liquid content is reduced.
• Meanwhile in separate saucepan, cook pasta according to package directions, drain very well and set aside. When tomato sauce is ready, stir in heavy cream.
• Bring to a near boil, reduce heat and cook 2 to 3 minutes until cream and tomatoes are well blended.
• Stir in sauce and pepper vodka, mix, stir in hot cooked penne pasta.
• Stir together to blend.
• Liberally sprinkle with grated Parmesan cheese. -Rosalind Beck CHEF'S NOTES: Pepper vodka is a commercial item available at many liquor stores, but chef Enzo Perlini prefers the flavor of a homemade version: stir 1/4 tsp.
• red crushed pepper in 4 Tbsp Vodka.
• Marinate 3 hours or overnight. Using coffee filter or fine cloth napkin, allow peppered vodka to filter 3 hours.
• Remove and discard filter and set peppered vodka concentrate aside. Penne is large straight tubes of macaroni cut on the diagonal.

Steps:

• Heat 2 teaspoons of oil over medium to medium high heat in a large saucepan. Saute onion until starting to brown, about 5-6 minutes.
• Add crushed tomatoes, oregano, basil, salt, and pepper. Simmer on low to medium low heat for 10 minutes.
• During this time, heat 1 teaspoon of oil in a large saucepan over medium high heat. Saute the mushrooms and hot pepper flakes about 5 minutes. Reserve pan.
• Add tomato paste to tomato sauce and mix well. Stir in vodka and mushrooms and simmer for 10 more minutes.
• Start water to boil for pasta.
• Add milk to sauce and incorporate well. Cook another 20-30 minutes, stirring occasionally. Keep sauce at a low simmer while cooking pasta.
• Cook whole wheat pasta until al dente, about 15 minutes. Drain pasta.
• Heat 1/2 tablespoon of oil in a large skillet (you can use the same pan you cooked the mushrooms in). Add pasta and stir to glaze. Add parmesan cheese and mix thoroughly. Stir in sauce. Garnish with basil, and serve.