Spicy Rigatoni Alla Vodka Recipes

Steps:

• In a medium sauce pan, heat oil until hot. Add garlic and saute until golden brown.
• Add tomato sauce, salt, red pepper, black pepper, and basil.
• Cook over medium heat, stirring occasionally, until thoroughly heated.
• Add heavy cream and vodka. Stir to mix and cook for a few minutes.
• Boil rigatoni according to package instructions (do not overcook).
• In a mixing bowl, combine drained pasta with cream sauce. Mix thoroughly. Transfer to a serving bowl and sprinkle with grated cheese, bacon, and parsley.
• Serve immediately.

Steps:

• Add the pasta to a large pot of heavily salted boiling water. Cook according to the package instructions.
• In a large Dutch oven over medium heat, melt the butter. Add the onion and shallot and cook, stirring occasionally, for 2 minutes. Add the garlic. Continue to cook, stirring, until the onion is translucent, an additional 2 to 3 minutes. Stir in the tomato paste and chile paste and cook until the tomato paste begins to caramelize and slightly stick to the pot, 2 to 3 minutes. Deglaze the pot with the vodka, releasing all the flavorful bits from the bottom. Continue to cook for 1 more minute. Add the heavy cream and stir to combine. Remove from the heat.
• Reserve 1/2 cup of the pasta water for later use, then drain the pasta. Add the pasta directly to the pot of sauce and toss to combine. Add 1/4 cup of the pasta water and 1/4 cup of the cheese. Continue to mix, slowly adding more pasta water as needed a splash at a time, until the desired sauce consistency is achieved. (Discard any remaining pasta water.) Top with fresh basil and more cheese.

Steps:

• Bring a large pot of water to boil for the pasta. In a large saute pan over medium heat melt butter with oil. Add chicken sausage and brown, 3 to 4 minutes, breaking up large chunks with a wooden spoon. Add onions, jalapenos and garlic and saute until softened, about 5 minutes. Add green pepper, paprika, Italian seasoning, salt and pepper, to taste, and cook 3 minutes more.
• Generously salt the pasta water and add the rigatoni. Cook until al dente, about 12 minutes.
• Meanwhile, add tomatoes to the sauce and bring to a simmer, for about 10 minutes. Add vodka and cream and cook a few minutes more. Toss in cheese and chopped parsley. To serve, drain the pasta well and add to the sauce. Mix until pasta is nicely coated. Season with salt and pepper, to taste.

Steps:

• Bring water to boil in large pot.
• Empty Classico sauce into saucepan and heat on low.
• Add Vodka to the sauce at your discretion.
• Add heavy cream while stirring until sauce is orange in color.
• Allow sauce to reduce while stirring occasionally. In the meantime, sautee onion in pan with a liberal amount of olive oil over medium heat. When onions begin to turn pinkish in color or lose their redness
• turn off heat and mix in the basil.
• Add basil/onion mix to the sauce along with salt, black pepper and
• cayenne pepper and allow to continue cooking on lowest heat stirring occasionally.
• When water is at a rolling boil, add Rigatoni and cook until firm, stirring occasionally.
• Turn the heat for the sauce off, taste the sauce. If the sauce tastes a little bitter add sugar, if it isn't spicy enough add more red or cayenne pepper to your liking. I am a spice addict so I have toned the spiciness of this recipe down a bit.
• When pasta is cooked, strain it and place in large bowl and stir in some olive oil to prevent the pasta from sticking together. Serve sauce over pasta with freshly grated Parmigiano Reggiano or Asiago cheese.

Steps:

• Heat oil in a heavy large skillet over medium heat.
• Add shallots and crushed red pepper.
• Sauté until shallots are translucent, about 5 minutes.
• Add vodka and carefully ignite with a long match to burn off alcohol.
• Simmer 2 minutes or until flames subside, shaking pan continuously.
• Increase heat to high, add whipping cream, and boil 3 minutes or until mixture thickens.
• Add tomato sauce and boil 2-3 minutes or until mixture thickens and coats the back of the spoon.
• (sauce can be made a day ahead and chilled).
• Cook rigatoni in salted water until tender, but still firm to bite-do not overcook.
• Before straining, set aside 1/4 cup of the salted cooking water.
• Drain pasta and return to pot.
• Add prepared sauce, prosciutto, 1/3 cup asiago cheese, parsley, and basil.
• Toss to mix.
• Add the 1/4 cup reserved cooking water if mixture is too dry.
• Season to taste with pepper.
• Transfer to large bowl.
• Sprinkle with remaining asiago cheese and serve.