Spaghettini With Tomato Vodka Sauce Recipes

Steps:

• Bring a large pot of water to a rolling boil over medium-high heat; season the water generously with salt. Add the pasta and cook, stirring occasionally, until al dente, 8 to 12 minutes (depending on the pasta shape). Reserve 1 cup of cooking water in a liquid measuring cup, then drain the pasta.
• Meanwhile, heat the olive oil in another large pot or Dutch oven over medium heat. Add the shallots and cook, stirring occasionally, until just tender, 3 to 4 minutes. Add the crushed red pepper flakes, garlic and 1/4 teaspoon salt and cook, stirring frequently, until the garlic has softened, 1 to 2 minutes more. Add the tomato paste and continue to cook, stirring occasionally, until the tomato paste has turned a deep brick red and is starting to caramelize on the bottom and sides of the pot, about 6 minutes. Pour in the vodka and scrape any brown bits from the bottom of the pot, then cook until the vodka is almost completely absorbed and the alcohol has cooked off, 1 to 2 minutes. Reduce the heat to medium low, then stir in the heavy cream and 1/4 cup of the reserved pasta water until smooth and combined.
• Add the cooked pasta, Parmesan and butter to the sauce and stir to evenly combine. Taste and adjust the seasoning with more salt. Adjust the consistency of the sauce, adding 1 tablespoon of cooking water at a time, until it nicely coats the pasta (it should be creamy, glossy and saucy). Serve in shallow bowls with an extra sprinkle of Parmesan and thinly sliced fresh basil.

Steps:

• Cook the oil, garlic, 1/2 teaspoon salt and pepper flakes in a large skillet over medium heat, stirring, until the oil heats up and the garlic just starts to turn golden, 4 to 6 minutes.
• Add the tomatoes; rinse the can with about 1 cup of water, and add the water to the skillet. Add the basil, raise the heat to medium-high and simmer until the sauce thickens, 15 to 20 minutes.
• Meanwhile, add the spaghetti to the boiling water, and cook according to package directions; strain well.
• Add the cooked spaghetti to the sauce, and stir to coat. Serve with Parmesan if desired.

Steps:

• Heat large pot of salted water to boiling for pasta.
• Meanwhile, heat 2 T. olive oil in large saucepan over medium heat. Add onion and garlic and cook until onion is softened, about 5 minutes.
• Add pancetta and cook, stirring occasionally, 2 minutes longer.
• Add tomatoes and cook uncovered, breaking up tomatoes with side of spoon, until thickened, about 20 minutes.
• Add vodka, cream, parsley, basil, oregano, and 1 T. olive oil. Reduce heat and simmer uncovered, stirring occasionally, 10 minutes.
• Meanwhile, cook pasta in boiling water until tender but still firm to the bite.
• Drain pasta and toss with sauce in large bowl. Sprinkle with salt and pepper. Servie immediately.

Steps:

• Cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, stirring often, about 8 minutes.
• Meanwhile, combine the next 7 ingredients in a food processor. Pulse just until the tomatoes are coarsely chopped (do not puree).
• Drain the pasta, reserving some of the pasta water. Toss the pasta with the tomato mixture and fresh mozzarella in a large bowl. Add some of the reserved pasta water (about 1/4 cup) if the sauce looks dry. Serve immediately.

Steps:

• Heat oil in heavy large saucepan over medium heat. Add carrot, bell pepper, onion and garlic and saut´ until tender, about 10 minutes. Add crushed tomatoes with puree, stewed tomatoes with juices, wine, dried red pepper and oregano. Bring to simmer. Cook sausage in heavy medium skillet over medium-high heat until cooked through, breaking up with back of spoon, about 5 minutes. Using slotted spoon, transfer sausage to sauce. Reserve dripping in skillet. Cover sauce partially and simmer 1 1/2 hours, stirring occasionally.
• Add mushrooms and zucchini to skillet with drippings; saut´ over medium-high heat until tender, about 5 minutes. Stir into sauce. Simmer uncovered until sauce is thick, about 20 minutes. Add sugar and vinegar. Season with salt, pepper and more dried red pepper, if desired. (Can be made 1 day ahead. Cover; chill. Bring to simmer before using.)
• Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Transfer pasta to large bowl. Toss pasta with enough sauce to coat. Sprinkle with parsley. Serve, passing Parmesan and remaining sauce separately.

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.