Traditional Penne Alla Vodka Recipes

Steps:

• Heat oil in large saucepan.
• Add onions and shallot and saute about 2 min.
• Add tomato paste and prosciutto and vodka stirring to mix.
• Add crushed tomatoes.
• Cover and simmer one hour.
• Remove from heat and add light cream.
• Serve over cooked penne.

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:

• Heat the olive oil in a 4-quart saucepan over medium heat. Add the onions and cook, stirring occasionally, until softened, about 6 minutes. Add the tomato paste and red pepper flakes and cook, stirring to coat the onions, about 1 minute. Add the canned tomatoes, penne, vodka, 1 teaspoon salt and 3 1/2 cups water and bring to a boil over medium-high heat. Continue to cook, stirring frequently, until the pasta is al dente and the sauce has reduced by about half and thickened, about 12 minutes. Remove from the heat. Stir in the heavy cream, half the Parmesan and 1/2 teaspoon salt. Divide the penne among 4 bowls and garnish with the remaining Parmesan and torn basil leaves.

Steps:

• Finely dice the cooked ham and set it aside.
• Place a heavy bottom sautoir or pan on medium-high flame. Add the olive oil and the butter. When the butter melts and becomes foamy add the chopped onions, let it saute until crispy, and do not let it brown.
• Add the diced ham, mix it in, lower the flame and let it sweat for about 15 minutes, stir it occasionally.
• Add the tomato sauce, mix it in, let it simmer for another 20 minutes, then add the parsley, simmer for 3 minutes, add the reduced heavy cream and the vodka, mix it all well and let simmer for 20 minutes
• Check the consistency, simmer for other 10 minutes if you need to, season and mix in the cooked penne, let it simmer for 2 minutes and serve it HOT!!!
• Procedure to cook the pasta: In a pasta-cooker or a soup pot, add 6 quarts of salted water and place it over medium-high flame. Bring the water to a boil, add the penne at once, lower the flame to medium, partially cover the pot, and let it cook for about 11 minutes, stirring occasionally, drain it and dress the pasta with your favorite sauce.

Steps:

• In a wide pot big enough to hold all the pasta and sauce, melt the butter.
• add the garlic and cook until golden brown.
• stir in the proscuitto and cook for a a minute or two.
• add the tomatoes, crushed pepper, pepper and salt.
• simmer for 5 minutes.
• stir in the cream and cook for 2 minutes stirring alot.
• add the vodka and cook until it no longer smells strongly of vodka (about 3-5 minutes).
• cook the pasta as directed on box but al dente.
• add the pasta to the pot with the sauce and mix until it is all coated over the pasta.
• toss with the cheese and serve immediately.

Steps:

• Cook pasta according to package directions., Meanwhile, in a large skillet, heat butter over medium-high heat. Add garlic; cook and stir 1 minute. Add prosciutto; cook 2 minutes longer. Stir in tomatoes, vodka, salt and pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Stir in cream; cook 2-3 minutes longer, stirring occasionally., Drain pasta. Add pasta and cheese to sauce; toss to combine.

Steps:

• Puree half of tomatoes in food processor until smooth.
• Dice remaining tomatoes into 1/2" pieces, discarding cores.
• Combine pureed and diced tomatoes in liquid measuring cup (you should have about 1 2/3 cups).
• Add reserved liquid to equal 2 cups.
• Heat oil in large saucepan over medium heat until shimmering.
• Add onion and tomato paste and cook, stirring occasionally, until onions are light golden around edges, about 3 minutes.
• Add garlic and pepper flakes; cook, stirring constantly, until fragrant, about 30 seconds.
• Stir in tomatoes and 1/2 tsp salt.
• Remove pan from heat and add vodka.
• Return pan to medium-high heat and simmer briskly until alcohol flavor is cooked off, 8-10 minutes; stir frequently and lower heat to medium if simmering becomes too vigorous.
• Stir in cream and cook until hot, about 1 minute.
• Meanwhile, bring 4 quarts water to boil in large Dutch oven over high heat.
• Add 1 TBS salt and pasta.
• Cook until just shy of al dente, then drain pasta, reserving 1/4 cup cooking water, and transfer pasta back to Dutch oven.
• Add sauce to pasta and toss over medium heat until pasta absorbs some of the sauce, 1-2 minutes, adding reserved cooking water if sauce is too thick.
• Stir in basil and adjust seasoning with salt.
• Divide among pasta bowls and serve immediately, passing Parmesan separately.
• For Penne Alla Vodka With Pancetta:.
• Heat 1 TBS olive oil in large saucepan over medium-high heat, add 3 oz thinly sliced pancetta, cut into 1/2" pieces (about 1/2 cup)and cook until crisp, 6-8 minutes. Using slotted spoon, transfer pancetta to small bowl and set aside. Pour off all but 2 TBS fat from pan and continue with recipe for Penne alla Vodka, using fat in pan instead of oil in step 5, reducing salt to a pinch in step 8, and adding reserved pancetta to sauce along with basil in step 16.

Steps:

• Bring a large pot of lightly salted water to a boil. Place a large sauté pan over medium-low heat, and add onion, oil and a sprinkling of salt. Sauté onion until soft and beginning to caramelize, about 10 minutes.
• Add tomatoes and their juices, and simmer for 15 to 20 minutes. Add heavy cream, and remove from heat.
• Add pasta to boiling water and cook until al dente. Drain pasta and return to cooking pot. Add vodka, butter and salt to taste. Gently mix penne until butter is melted. Add tomato mixture, and mix until pasta is coated.
• To serve, transfer pasta and sauce to a large warmed bowl. Pass Parmesan cheese for guests to serve themselves.

Steps:

• Heat 1 tablespoon of olive oil in a large skillet.
• Add onion and 1 clove of garlic, and cook until onions are translucent.
• Add tomato sauce and mix to combine with onion and garlic.
• Add vodka, dried basil, red pepper flakes, and salt. Let this to simmer for 2 minutes to allow most of the alcohol to burn off.
• Add heavy cream and stir until fully combined. The sauce will turn into a beautiful light orange creamy mixture.
• Add cooked pasta to vodka sauce and mix until noodles are fully coated in sauce.
• Cover with a lid and let simmer for 5 minutes or until the sauce has reduced by half.
• Garnish with basil.
• Enjoy!