Pasta With Fire Roasted Vodka Sauce Recipes

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ROASTED TOMATO PENNE ALLA VODKA



Roasted Tomato Penne alla Vodka image

Provided by Rachael Ray : Food Network

Time 3h25m

Yield 4 to 6 servings

Number Of Ingredients 13

3 pounds plum tomatoes
2 tablespoons EVOO, plus more for drizzling
About 2 tablespoons fresh thyme leaves, finely chopped
Salt and freshly ground pepper
4 cloves garlic, finely chopped
1 onion, finely chopped
1 cup vodka
1/2 cup chicken stock
1 cup mascarpone cheese
Generous handful fresh basil leaves, torn
1 pound penne rigate or other short-cut pasta
1 cup diced fresh mozzarella
1 cup shredded Parmigiano-Reggiano

Steps:

  • Preheat the oven to 325 degrees F.
  • Halve the tomatoes lengthwise and arrange them cut-side up on wire racks set over rimmed baking sheets. Drizzle with EVOO and sprinkle with the thyme, salt and pepper. Roast until the tomatoes are slumped but still moist in the center, about 1 hour 15 minutes. Let cool.
  • Heat 2 tablespoons EVOO in a pot over medium heat. Add the garlic and onions, and season with salt and pepper. Cook until very soft but not caramelized, 12 to 15 minutes. Add the vodka and cook until reduced by half. Add the chicken stock and roasted tomatoes and heat through. Stir in the mascarpone, then puree into a fairly smooth, creamy sauce using an immersion blender, food processor or blender. Return the sauce to the pot, add the basil and stir until wilted.
  • Bring a large pot of water to a boil for the pasta, and season with salt. Add the pasta and cook until al dente. Drain.
  • Toss the pasta with the sauce and transfer to a glass or ceramic baking dish. Top with the mozzarella and parmesan. If you are making the pasta ahead of time, cool it and then cover with parchment and foil. Store in the refrigerator.
  • When you are ready to serve, preheat the oven to 375 degrees F.
  • Bake the casserole, covered, until heated through, about 45 minutes. Uncover and bake until brown and bubbly on top, 15 to 20 more minutes.
  • Cook's Note: Serve with a salad of escarole or romaine dressed with lemon juice, EVOO, salt and pepper.

PASTA WITH FIRE-ROASTED VODKA SAUCE



Pasta With Fire-Roasted Vodka Sauce image

The recipe below puts canned tomatoes to good use-the fire-roasted variety in particular. If you haven't tried them, you must as they lend a welcome smoky flavor for this time of year. And because the recipe is meatless, it's perfect for those observing Ash Wednesday, the official start of Lent. A splash of vodka and heavy cream finish off the hearty sauce, making it great for cold March days, and parents thinking beyond Chef Boyardee. Recipe Source: Relish Mag

Provided by Ceezie

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
1 cup diced onion
3/4 cup diced carrot
1/3 cup vodka
14 1/2 ounces diced fire-roasted tomatoes
14 1/2 ounces diced tomatoes with garlic
1 cup water
1 tablespoon tomato paste
1 teaspoon sugar
kosher salt
pepper
1/4 cup heavy cream
6 cups hot cooked penne

Steps:

  • In a large nonstick skillet, heat oil over medium-high heat. Add onion and carrot; cook, stirring occasionally, 4 minutes or until onion is softened. Add vodka and remaining ingredients except cream and pasta; bring to a boil. Reduce heat and simmer, stirring occasionally, 15 minutes. Add cream. Serve over pasta.

Nutrition Facts : Calories 280.8, Fat 7, SaturatedFat 2.8, Cholesterol 13.6, Sodium 36.1, Carbohydrate 44.6, Fiber 7.6, Sugar 2.8, Protein 4.4

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