Pasta Bake With Vodka Sauce Recipes

PASTA WITH VODKA SAUCE AND SHRIMP

Steps:

• Place a large pot of water on the stove for pasta. Also put up a deep skillet for sauce and a nonstick skillet for shrimp.
• Gather your ingredients.
• Peel and finely chop the onion.
• In a large deep skillet, heat EVOO, a turn of the pan. Add 2 tablespoons butter and when it foams add the onions. Stir to soften while you peel and chop the garlic. Add 2 cloves of chopped garlic to onions and season with salt. Stir in 1/2 teaspoon of chili paste or about 1/4 teaspoon of red pepper flakes. Add vodka and reduce by half, 2 to 3 minutes. Add tomatoes and tear in a few leaves of basil. Reduce heat and simmer sauce, 10 minutes.
• Season pasta water with a fat tablespoon of salt, add penne and cook 1 minute less than package directions, about 8 minutes. Have a mug or measuring cup on hand.
• Add shrimp to a medium bowl and toss with remaining garlic. Thinly slice a lemon and toss with shrimp.
• In the second skillet, heat EVOO, 2 turns of the pan, over medium-high and melt in 2 tablespoons butter. Add the shrimp mixture and toss 2 to 3 minutes; shrimp should be pink and opaque. Add a splash of Pernod or vermouth, the remaining red pepper flakes, a little salt and parsley; toss. Turn off heat.
• Add cream to sauce and stir. Add shrimp to sauce, bring back to a bubble and turn off heat.
• Reserve about 1/2 cup of starchy salty water and drain pasta or transfer to sauce with a spider. Toss pasta with sauce and grated cheese, using water to loosen as necessary.
• Transfer pasta to large serving bowl or to individual shallow bowls to serve.

PENNE WITH VODKA SAUCE

Steps:

• Bring a large pot of salted water to a boil. Add the penne and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta. Empty the tomatoes into a bowl and crush with your hands.
• Meanwhile, melt the butter in a large skillet over medium heat. Add the shallots and cook, stirring occasionally, until slightly softened, about 3 minutes. Add the garlic and red pepper flakes and cook, stirring, 30 seconds. Remove from the heat and stir in the vodka, tomatoes and salt to taste. Return the skillet to medium heat and simmer, stirring often, until the alcohol cooks off, about 7 minutes. Stir in the heavy cream and cook until the sauce thickens slightly, about 3 minutes. Stir in the parmesan and basil.
• Add the pasta to the sauce and toss to combine, adding some of the reserved cooking water to loosen, if needed. Season with salt. Serve topped with more parmesan and basil.

PASTA IN VODKA SAUCE

Steps:

• In a large skillet, heat oil over medium heat. Cook onion, celery, and garlic in oil; stir until soft. Add prosciutto and vodka. Simmer until almost all liquid is gone.
• Add tomatoes, cayenne, and herbs. Simmer for 10 minutes.
• Stir in half and half, and heat for 3 minutes.
• Meanwhile, cook pasta in boiling salted water until done. Drain. Serve sauce over noodles.

PENNE ALLA VODKA CASSEROLE

Steps:

• Preheat oven to 350F. In a large skillet heat 2 Tbsp. olive oil over high heat, add the sausages, and cook until browned.
• Add the onions, 3/4 tsp salt, and the black pepper. Saute until onions are transparent. Stir in the basil and garlic and cook for another 2 min.
• Add the vodka and tomatoes. Reduce heat to low and simmer for 40 min. Add the Essence and the cream, stir to mix and simmer for 5 min. Remove from heat. Set aside.
• Bring a large pot of water to boil with the remaining tsp. of salt. Add the pasta and boil until al dente according to manufacturer's instructions. Drain.
• Combine half of the ricotta and half the Parmesan with the remaining 2 Tbsp. olive oil in a large mixing bowl. Add the pasta and toss to coat.
• Next, add the sausage mixture and the remaining ricotta and Parmesan, mix well.
• Spray a 9x13" baking dish with cooking spray and add mixture.
• Top with mozzarella cheese. Bake for 45 min. until golden brown and heated through. Serve with crusty bread.
• Adapted from Emeril's Potluck cookbook

VODKA SAUCE WITH MEAT PASTA RECIPE

Steps:

• Get out and measure all of your ingredients.
• Heat a skillet over medium heat. Add olive oil, onions, and garlic. Sauté until soft (about 5 minutes) stirring occasionally.
• In a blender add the whole peeled tomatoes, sauteed onion and garlic, and the spices (basil, oregano, salt). Blend until a smooth puree.
• Return the blended mixture to the skillet and add the cream and vodka. Stir. Cook over a medium/low heat for 25 minutes stirring often.
• In a pot boil water. Add ½ lb of pasta of choice (penne, rigatoni, bow ties, etc..) and cook according to instructions.
• Turn off heat but let sauce stay on burner.
• Add drained pasta to the vodka sauce and serve. Garnish with desired choice like fresh basil.
• Serve.
• Enjoy every bite!

INSTANT POT CHICKEN WITH VODKA SAUCE PASTA

Steps:

• Start by turning your Instant Pot to the saute feature. Add in your butter and let it melt down. Dice up your chicken into small chunks and season with salt and pepper.
• Toss the chicken into the Instant Pot and sear the chicken and cook for 5-7 minutes or until the chicken is close to cooked.
• Add in your garlic at the end, and cook until it is fragrant. Then turn off the saute feature.
• Pour in the chicken stock or water and use a wooden spoon to scrape the bottom of the Instant Pot. Now you will add in the marinara sauce, and vodka.
• Break the fettuccine pasta in half and place on top of the chicken. Add in your basil. Use tongs and push down the pasta so it is all covered in the liquid.
• Place the lid on the Instant Pot and set the valve to sealing. Cook high pressure /manual mode for 4 minutes. After the 4 minutes are cooked, you will do a quick release of pressure.
• Once you remove the lid slowly pour in your heavy cream and stir. Top with grated parmesan and parsley and serve.
• This Instant Pot vodka sauce pasta and chicken is so delicious. Give this recipe a try!
• To thicken the sauce add 1 teaspoon of cornstarch with 2 teaspoon water and as you pour in stir, and it thickens the sauce. Repeat as needed at the end to get the desired thickness as you would like.

PASTA BAKE WITH VODKA SAUCE

Steps:

• Preheat oven to 375 degrees.
• Boil pasta in hot water until just underdone (two minutes or so less than the instructions on the box).
• While the pasta is cooking, heat oil and garlic in a saucepan over medium heat.
• Add peppers and mushrooms to the saucepan and sautee until just tender (about 5-7 minutes).
• Drain pasta.
• In a medium sized mixing bowl, mix sautéed vegetables, fresh tomatoes, 1 Tablespoon fresh parsley
• Add vodka tomato sauce and 1 cup of the low fat Mozzarella cheese and mix well.
• Pour the mixture into a baking dish. I use a 9" X 5" bread pan.
• Sprinkle the remaining 1/2 cup of Mozzarella cheese and the remaining Tablespoon of Parsley over the top of the pasta.
• Bake at 375 degrees for ten minutes or until the cheese on top is brown and bubbly.

CHICKEN SPINACH PASTA BAKE WITH VODKA SAUCE

Steps:

• 1. Cook Pasta according to directions on box. Drain and set aside. Preheat the oven to 350 degrees Fahrenheit. 2. Season both sides of chicken breasts evenly with garlic powder, onion salt, salt, pepper, and dried Italian spices. Cook in olive oil over medium-low heat until no longer pink inside (7-8 min each side). 3. Cut the chicken into bite sized pieces and place in a large mixing bowl. 4. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add fresh spinach and season with salt and pepper. Cook until wilted. Add the spinach and olives to the chicken.5. Add half of cooked pasta to a large glass baking dish. Pour a jar of vodka sauce over the pasta and stir to coat each piece of pasta. 6. Carefully add chicken and spinach mixture. Pour 1/2 of the second jar of vodka sauce over the chicken, spinach and pasta. Sprinkle in two cups of shredded mozzarella cheese. 7. Add the remaining pasta and stir all ingredients together carefully. If the dish seems dry, add more sauce. Top with 1 cup of mozzarella cheese. Drizzle a tiny bit of olive oil over the top of the cheese. 8. Cover the baking dish with tinfoil and bake for 30 minutes. Uncover the dish, add remaining cup of mozzarella cheese and bake uncovered for 8-10 minutes or until bubbly. Top with fresh parsley.NOTE: Since pasta bake leftovers dry out easily, we always reserve half a jar of sauce to add when reheating leftovers.