SPICY PENNE A LA VODKA
Provided by Valerie Bertinelli
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 15
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.
CHICKEN SAUSAGE RIGATONI IN A SPICY VODKA SAUCE
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.
PENNE WITH SPICY VODKA TOMATO CREAM SAUCE
I found this on another website, but haven't had a chance to try it yet. Hearty Italian sausage sauteed with garlic and red pepper flakes are simmered with tomatoes and cooked with vodka and cream to make a rich, spicy sauce. Toss with penne and fresh parsley to serve.
Provided by Crafty Lady 13
Categories Penne
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
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.
- In large skillet, heat oil over moderate heat. Add sausage, breaking up the meat, until brown. Add garlic and red pepper and cook, stirring until garlic is golden brown.
- Add tomatoes and salt; bring to boil. Reduce heat and simmer 15 minutes.
- Add vodka and cream and bring to boil. Reduce heat to low and add pasta, toss for 1 minute. Stir in fresh parsley and serve,.
PENNE WITH SPICY VODKA TOMATO CREAM SAUCE
A nice change from your typical tomato sauce! If you're worried about the alcohol, don't be! It cooks off and cannot be tasted. It simply helps to enhance the flavors.
Provided by Star Pooley
Categories Meat and Poultry Recipes Pork
Time 25m
Yield 8
Number Of Ingredients 10
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.
- In large skillet, heat oil over moderate heat. Remove casing from sausage and add to skillet. Cook, breaking up the meat, until brown. Add garlic and red pepper and cook, stirring until garlic is golden brown.
- Add tomatoes and salt; bring to boil. Reduce heat and simmer 15 minutes.
- Add vodka and cream and bring to boil. Reduce heat to low and add pasta, toss for 1 minute. Stir in fresh parsley and serve!
Nutrition Facts : Calories 434.9 calories, Carbohydrate 52.7 g, Cholesterol 29.3 mg, Fat 18.4 g, Fiber 4.6 g, Protein 13.3 g, SaturatedFat 6.2 g, Sodium 544.4 mg, Sugar 1 g
SPICY SAUSAGE VODKA CREAM SAUCE
If you love chunky home-made sauces and sausage then THIS is for you!! I love making this one and placing it in the Crock-pot for the last simmer time, an hour makes it really thick.
Provided by la petite chef
Categories Penne
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Bring large pot of salted water to a boil, add pasta and cook al dente.
- In large skillet, heat oil over moderate heat. Remove casting from sausage and add to skillet. Cook breaking up the meat, until brown. Drain if necessary.
- Add onions, garlic and red & chili pepper to and cook, stirring until garlic and onion are golden brown.
- Add tomatoes and salt; bring to a boil. Reduce heat and simmer 30 minute (cook longer to thicken).
- Add vodka and cream and bring to boil. Reduce heat to low, simmer 30 more minute
- Top plate of penne with cream sauce and add fresh parsley!
Nutrition Facts : Calories 629.9, Fat 27.4, SaturatedFat 9.3, Cholesterol 46, Sodium 586.7, Carbohydrate 74.5, Fiber 11.4, Sugar 1.2, Protein 15
SPICY VODKA SAUCE
Make and share this Spicy Vodka Sauce recipe from Food.com.
Provided by Hag chef
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, combine vodka and red pepper flakes. Set aside for 1 hour. (prep time does not include the standing time for vodka and pepper flakes).
- Heat olive oil in a large skillet over medium heat. Saute garlic, for about a minute, until fragrant, and just starting to colour. Watch it doesn't get too brown.
- Pour in vodka mixture, and simmer 10 minutes.
- Add the parsley, basil, salt and pepper.
- Crush tomatoes, and stir in with 2 cans of tomato sauce, and 1 (8 ounce) can water. Simmer 15 minutes. Stir in 1 cup heavy cream, and cook 2 minutes.
SPICY SALAMI MOZZARELLA STICKS WITH VODKA SAUCE
These are the pigs in a blanket of the Italian American appetizer world! I love a slightly creamy tomato sauce and the punchy heat from a layer of spicy salami. You can also use prosciutto. Fry the sticks as close to eating as you can. They only keep warm and gooey in the oven for a short time. You can fully bread and freeze them, unfried, for another day and just pop out, defrost and fry as well. Bottom line: You can never make enough!
Provided by Alex Guarnaschelli
Categories appetizer
Time 1h40m
Yield 18 sticks
Number Of Ingredients 16
Steps:
- Form the sticks: Place two slices of salami on a cutting board so that they are overlapping and slightly longer than the mozzarella stick. Wrap up the mozzarella stick so it is completely covered in the salami and transfer, seam side down, to a parchment-lined rimmed baking sheet. Repeat wrapping the remaining mozzarella sticks with the salami. Refrigerate for 30 minutes.
- While the mozzarella sticks are chilling, place the flour, egg mixture and breadcrumbs in separate wide shallow containers.
- Working with one at a time, roll the mozzarella sticks in the flour and shake off any excess. Roll the sticks in the egg mixture, then in the breadcrumbs. Double coat by rolling the sticks in the egg mixture and breadcrumbs a second time. Arrange on a single layer on a rimmed baking sheet. Repeat with all of the sticks and refrigerate for 30 minutes.
- Fry the sticks: Preheat the oven to 200 degrees F. Pour the oil into a deep, heavy-bottomed pot and heat over medium heat until it reaches 350 degrees F. Meanwhile, set a wire rack inside a rimmed baking sheet. Working in batches, carefully drop the sticks into the oil and gently "swirl" the oil so they fry more evenly on all sides. Fry until they are light to medium brown, 3 to 4 minutes. Remove the mozzarella sticks with a slotted spoon or spider and lay them out in a single layer on the wire rack. Repeat until all are cooked. Keep warm in the oven if needed.
- Serve: Serve the mozzarella sticks with warm vodka sauce for dunking.
- In a medium skillet over medium heat, heat the olive oil. Add the onion and garlic and season with salt. Stir in the vodka, sugar and red pepper flakes and cook for about 5 minutes. Add the tomatoes and cook for an additional 5 to 8 minutes over high heat, stirring from time to time. Taste for seasoning. Stir in the cream. Puree in a blender until smooth. Set aside until ready to use.
SPICY VODKA CREAM SAUCE WITH SWEET AND HOT ITALIAN SAUSAGE
Make and share this Spicy Vodka Cream Sauce With Sweet and Hot Italian Sausage recipe from Food.com.
Provided by finnarthex
Categories < 60 Mins
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 13
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.
- In large skillet, heat oil over moderate heat. Remove casing from sausage and add to skillet. Cook, breaking up the meat, until brown. Add garlic and red pepper and cook, stirring until garlic is golden brown.
- Add tomatoes, tomatoe sauce and salt; bring to boil. Reduce heat and simmer 15 minutes.
- Add vodka and cream and bring to boil. Reduce heat to low and add pasta, toss for 1 minute. Stir in fresh parsley, cheese, and serve.
Nutrition Facts : Calories 940.8, Fat 39.6, SaturatedFat 14.2, Cholesterol 75.3, Sodium 2158.1, Carbohydrate 110.4, Fiber 8.3, Sugar 14.6, Protein 34
SPICY RIGATONI ALLA VODKA
Provided by Elena Besser
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
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.
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- Cook the pasta according to package instructions in a large pot of generously salted water. Before draining, reserve 2/3 cup of the pasta water for the side. Then drain the pasta and set aside.
- Heat a large pan over medium heat and add 2 to 3 tablespoons of olive oil. Saute the diced onions and minced garlic until soft and fragrant, about four to five minutes.Add the tomato paste and stir for about 2 minutes. Next, add the vodka and deglaze the pan for about 3 minutes, or until the vodka evaporates.
- Add the reserved pasta water, smoked paprika, red pepper flakes, and salt and pepper. Stir well and bring to a gentle simmer. Slowly add the cream, stirring until the sauce comes to a simmer again, about 4-5 minutes. Once the sauce is simmering again, turn the heat to medium low. Add the freshly grated parmesan and the butter. Stir and let cook for 3-5 minutes, or until the sauce is smooth and glossy.
- Add the cooked pasta and mix well until each noodle is coated. Season with more salt and pepper if desired and top with more parmesan when serving. Serve hot and enjoy!
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