ONE-POT SPAGHETTI ALLA VODKA
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large wide pot over medium-high heat. Add the chard stems, season with salt and cook, stirring occasionally, until tender, about 5 minutes. Add the garlic and red pepper flakes and cook until the garlic is softened, about 30 seconds. Stir in the tomato paste and cook until slightly darker in color, about 1 minute. Carefully add the vodka and cook 30 seconds to burn off the alcohol but not all the liquid.
- Add 4 cups water, the crushed tomatoes, 1/2 teaspoon salt and the spaghetti to the pot and stir. Bring to a boil, then reduce the heat to a simmer; stir in the chard leaves. Cook, stirring occasionally, until the pasta is tender and the sauce is thickened, 10 to 12 minutes.
- Stir in the heavy cream and parmesan. Cook, tossing, until combined. Remove from the heat and stir in the cherry tomatoes. Let stand a few minutes to let the sauce thicken; season with salt. Divide among bowls and top with more parmesan.
Nutrition Facts : Calories 560, Fat 18 grams, SaturatedFat 7 grams, Cholesterol 27 milligrams, Sodium 810 milligrams, Carbohydrate 80 grams, Fiber 8 grams, Protein 18 grams, Sugar 9 grams
CAN OF TOMATO PASTE VODKA SAUCE
The only tomato product you'll need for this classic dish is a can of tomato paste, resulting in a creamy, tangy sauce that's easy enough for a family meal and impressive enough for a special occasion-plus no annoying tomato paste leftovers. While you'll typically see vodka sauce served with penne, we find it positively magical on any tubular pasta (it coats the inside and outside of the noodle), resulting in the perfect sauce-to-pasta ratio in each bite.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
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.
TOMATO VODKA SAUCE
This is a delicious and creamy sauce that can be served over penne pasta.
Provided by Denise H. Shaffer
Categories Main Dish Recipes Pasta
Yield 4
Number Of Ingredients 10
Steps:
- In a large skillet over medium heat, melt better with oil; add onion and saute for 8 minutes or until transparent.
- Add tomatoes and cook for 25 minutes or until almost no liquid remains in skillet; stir frequently.
- Increase heat and add cream, vodka and red pepper flakes; boil for 2 minutes or until thickened to sauce consistency. Season to taste with salt and pepper.
- Bring a large pot of lightly salted water to a boil. Add penne and cook for 8 to 10 minutes or until al dente; drain and transfer to a large bowl.
- Bring sauce to a simmer and pour over pasta; toss to coat. Sprinkle with Parmesan cheese; serve.
Nutrition Facts : Calories 763.9 calories, Carbohydrate 93.5 g, Cholesterol 91.3 mg, Fat 31.7 g, Fiber 6 g, Protein 19.2 g, SaturatedFat 17 g, Sodium 396.2 mg, Sugar 9.9 g
SPAGHETTINI WITH TOMATO-VODKA SAUCE
This is the first time I had a vodka sauce when I made this 21 years ago. I am still making it. Adapted from "Pasta Pronto", Good Food Magazine, February 1987. Serve with a glass of Orvieto.
Provided by JackieOhNo!
Categories European
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 560.9, Fat 16.5, SaturatedFat 4.4, Cholesterol 15.4, Sodium 30.5, Carbohydrate 82.5, Fiber 8.1, Sugar 12.4, Protein 15.2
SPAGHETTINI WITH CHECCA SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 23m
Yield 4 servings
Number Of Ingredients 9
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.
SIMPLE SPAGHETTI WITH TOMATO SAUCE
This basic pasta dish can be transformed by adding extras like cooked bacon, shrimp or even a few handfuls of baby spinach to the sauce. We like canned San Marzano plum tomatoes because they are slightly sweeter and less acidic than other varieties.
Provided by Food Network Kitchen
Time 40m
Yield 4 cups sauce
Number Of Ingredients 9
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.
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
GERMAN SPAGHETTINI
A hearty and flavorful beef, sausage, bacon and tomato sauce baked with spaghettini. Spaghettini is a thinner version of spaghetti.
Provided by sal
Categories World Cuisine Recipes European German
Time 1h35m
Yield 8
Number Of Ingredients 7
Steps:
- In a skillet over medium heat, brown the ground beef until no pink shows; drain and remove from skillet. Brown Sausage in skillet until cooked through; drain.
- Combine in skillet with sausage: browned beef, bacon, tomato sauce, tomatoes and sugar. Simmer 45 minutes.
- Bring a large pot of lightly salted water to a boil. Add spaghettini pasta and cook for 8 to 10 minutes or until al dente; drain.
- Preheat oven to 300 degrees F (150 degrees C).
- Mix cooked spaghettini with tomato-meat mixture. Pour in casserole dish and bake for 30 minutes.
Nutrition Facts : Calories 423.7 calories, Carbohydrate 38.9 g, Cholesterol 54.2 mg, Fat 20.9 g, Fiber 2.5 g, Protein 20.9 g, SaturatedFat 7.2 g, Sodium 882.3 mg, Sugar 13.6 g
SPAGHETTINI WITH SPICY TOMATO SAUCE
Provided by Jim Jensvold
Categories Pasta Pork Tomato Vegetable Sausage Fall Bon Appétit California
Yield Serves 6
Number Of Ingredients 18
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.
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- To make the tomato sauce, heat the olive oil in a small saucepan. Add the chopped garlic and fry gently until golden.
- Add the jar of tomato passata and season with salt and pepper. Add several fresh basil leaves and cook gently for about 10 minutes.
- While the sauce is simmering, bring a pan of salted water to the boil and cook the pasta until al dente . Drain well .
- Meanwhile, in a large frying pan melt the butter, add the crushed pepper and the drained pasta. Toss well, making sure that all the pasta is well coated with butter.
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