Pasta With Vodka Sauce And Shrimp Recipes

PASTA IN VODKA CREAM SAUCE

Pasta in Vodka Cream Sauce image

Try step by step recipe for Pasta in Vodka Cream Sauce. Prepared with tomato, cream and vodka, this is an easy yet very delicious Pasta Sauce recipe. You can also make sauce ahead of time and refrigerate it for later use, add chicken or veggies for restaurant-style Pasta Dinner at home. Only 20 minutes Cook Time starting with made-from-scratch Tomato Sauce. The addition of few basic pantry ingredients, vegetables, vodka, and a splash of cream (okay - a generous splash of cream) transforms an humble tomato sauce into a much more luxurious Vodka Cream Sauce. You will love the flavors.This recipe for Vodka Sauce with cream is one of our family-favorite Pasta Sauce. No kidding! This is the reason, I shared Vodka Pasta on blog, (one of very initial recipe) 5 years ago. In-fact, there are many variations of Tomato Cream Sauce such as Pasta Penne Rosa, Masala Pasta that I have shared in these years.Recently, when I made pasta with this creamy vodka sauce again, I decided to revive this recipe. Today, I'm updating the pictures, description, improving the directions, and also adding additional details to make Marinara (the base tomato sauce for Vodka Pasta) Sauce from scratch.Original recipe called for using a good quality marinara/tomato sauce. When I don't have store-bought Marinara Sauce in-hand, I often reach for a can of plum tomatoes from pantry. This is one ingredient I always have in plenty. Really, there are endless list of recipes which needs Tomato Sauce. So, good Canned tomatoes gives me option to make a restaurant quality tomato sauce in minutes. Pasta Puttanesca, Pasta All Norma.. all need magic of Tomato Sauce. Note: I'm soon updating my all-purpose Marinara (Tomato Sauce). Check back again.Key Ingredients for a Tasty Vodka Sauce:Clearly, Vodka Tomato Cream Sauce.. the name says it all. The quintessential three ingredients which make a killer tasty Vodka Sauce are 1) Vodka, 2) A good quality Tomato Sauce, 3) Cream. You can pull a delicious family pasta dinner of Penne All Vodka if you have penne pasta and above three. Vodka Tomato Sauce:To make Tomato Sauce, I start by sauteing onion and garlic until onions are just soft. I use mixture of olive oil and butter for more flavor and rich creamy sauce. Once onions are soft, I cook aromatic for 1 minute before de-glazing pan with Vodka. It is important to cook-off alcohol in vodka before adding tomatoes. (about 3 minutes on medium high heat and onions are infused with delicious and subtle vodka flavor, plus alcohol is gone.) Next, I add pureed plum tomatoes. Pureeing tomatoes before adding to sauce saves time. I don't re-puree the sauce after it is cooked. I personally don't prefer the cooked pureed sauce because it muddles the color/shine/flavor of sauce, making it more soup-like. (If you don't like the onions in sauce, you can puree the sauce after cooking. In that case, you can even use whole crushed tomatoes and puree everything later).Once aromatics and tomatoes are cooked, the oil surfaces on top. This is the clear indication of a good, robust and delicious tomato sauce.Creamy Sauce:In my humble opinion, cream makes Vodka Sauce the Best Vodka Cream Sauce! My family will only eat pasta Vodka Sauce with cream. For silky, signature (restaurant-style) vodka sauce, cream is must have. It is even more important than vodka. :)I add cream and heat sauce very briefly until it thickens a bit and comes together. Cream makes sauce smooth, also mellow-down the flavor of tomato sauce. For best results, use good quality heavy cream (double cream). Note: Half and half (half cream, half whole milk) does good job too and make sauce bit lite.Make Vodka Sauce Ahead of TimeVodka Sauce can be made up-to 3-4 days ahead of time. Only make sure that ingredients used for the sauce were within freshness date. I'm specially referring to cream. Check the fresh date of cream or use following approach:1. Make-ahead Vodka Sauce up-to step 3 in directions. At this time, it will be a Tomato Vodka Sauce. Let it cool and come to room temperature. Pour in tight lid container, refrigerate until ready to use.2. When ready to use, Add back to pan (no more oil needed). Add heavy cream and heat until sauce is creamy. Use as desired.(If you plan to use Vodka Sauce within few days, and cream used is freshly bought. It is okay to even make complete sauce ahead of time and refrigerate.)Pasta for Vodka Cream SaucePasta with Vodka Cream Sauce is the best way to enjoy this homemade sauce. In pasta, I often use one that has groves to hold on to creamy sauce such as Penne or fold into creamy sauce such as Spaghetti. Bow Tie Pasta (used for this recipe when I shared first time, old picture below) also works well.Use of penne makes this recipe signature Penne All Vodka. Use of spaghetti makes this Spaghetti Marinara Cream Sauce Pasta! SO many options! (this is the magic of cooking at home). Add a serving of chicken or veggies and this pasta sauce will still be well received. I promise. Oh, I also recommend layering Vodka Cream Sauce in Lasagna, or use as base for Ratatouille (my personal favorites).Thank you for listening to this Home Chef. :)Save Time - Cook Pasta while Making Sauce:To make Pasta with Vodka Cream Sauce, I cook pasta at the same time I'm making the sauce. This dual work saves me lot of time. By the time pasta cooks, the sauce is almost ready. It needs about 15-20 minutes to make this cream sauce for pasta. Most general pasta brands take 10-12 minutes to cook al-dente plus the water boiling time. (both done about the same time)Once pasta is cooked, add it to ready cream sauce with Parmesan cheese, fresh basil. (Reserve some pasta water to adjust consistency of sauce.)Note: Use a wide, deep saute pan to make sauce, so that you can assemble whole pasta dish in one pan. That's it!Vodka Cream Sauce Pasta is ready to devour! Enjoy! Leftovers are perfect to pack for lunch. (But in-case you enjoyed it all? :) I hope you save some Vodka Sauce because you will be craving "Vodka Cream Sauce Pasta" soon, again!)-Savita x

Provided by Savita

Time 30m

Number Of Ingredients 12

Ingredients

28 Oz Tomatoes, Good quality San Marzano Tomatoes, pureed, no salt added
1/2 Cup Heavy Cream, use more as per taste
1/2 Cup Vodka
2 tbsp Olive Oil, and 1 tbsp butter
1 tbsp Italian Seasoning, or mix equal part of oregano, basil, and thyme
1/2 tbsp Garlic, 2-3 cloves, small diced
1/2 Cup Yellow Onion, small diced
1/4 tsp Chili Flakes
1 tsp Salt and Black Pepper, 1 tsp salt, 1/4 tsp black pepper, adjust per taste
1 lbs Pasta, Bow Tie Or Penne Pasta
1/2 Cup Parmesan Cheese, grated
few tbsp Basil, fresh basil leaves, chopped

Steps:

Cook Pasta: To boil pasta, bring pot of water to full boil and add generous amount of salt (approx. 1 tbsp). Boil pasta in this water until al-dente or cook pasta as per package directions (regular penne pasta takes about 11-12 minutes).
In a wide, deep, heavy bottom pan, heat 2 tbsp oil and 1 tbsp of butter. When butter melts, add diced onion, and garlic. Sweat onions in oil until they are just soft. (2 minutes. Don't let garlic/onion burn.) Add herbs, and chili flakes and continue cooking for 1 minute. Now add vodka and cook for 3 minutes so that alcohol evaporates leaving behind the flavor only. Add pureed tomatoes, with 1/2 tsp of salt. Cook covered for 7-8 minutes or until oil shows on top.
To make Vodka Cream Sauce, add 1/2 cup heavy cream, and crushed black pepper. Mix well, taste and adjust salt. If sauce feels tart/need more creaminess, add few more tbsp heavy cream, cook with cream for 1-2 minute and then remove from heat.
Add in cooked/drained pasta, all but 2 tbsp of Parmesan cheese (leave 2 tbsp for garnish) and couple of tbsps of pasta water to sauce. Toss everything very gently. Garnish with fresh basil leaves and some remaining grated Parmesan Cheese. Serve immediately and enjoy easy Italian at home!!

PASTA IN VODKA SAUCE

Pasta in Vodka Sauce image

This is a simple, non-time-consuming recipe, but is delicious nonetheless.

Provided by Joelene Craver

Categories Meat and Poultry Recipes Pork

Yield 5

Number Of Ingredients 13

Ingredients

1 onion, chopped
2 stalks celery, chopped
3 cloves garlic, minced
¼ cup olive oil
¼ pound thinly sliced prosciutto
¾ cup vodka
1 (28 ounce) can crushed tomatoes
¼ teaspoon dried oregano
2 tablespoons chopped fresh parsley
1 tablespoon dried basil
¼ teaspoon cayenne pepper
1 cup half-and-half cream
1 pound penne pasta

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.

Nutrition Facts : Calories 716.7 calories, Carbohydrate 83.5 g, Cholesterol 37.9 mg, Fat 26.2 g, Fiber 7.2 g, Protein 21.1 g, SaturatedFat 8.3 g, Sodium 686.2 mg, Sugar 4.3 g

PASTA WITH VODKA SAUCE AND SHRIMP

Pasta with Vodka Sauce and Shrimp image

It pays to perfect the classics. Pasta with vodka sauce is an easy dish that is both simple and sumptuous. Adding quick shrimp scampi elevates it to a perfect meal for a date night.

Provided by Rachael Ray : Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 small to medium onion
EVOO
4 tablespoons butter
3 large cloves garlic
Salt
1 teaspoon Calabrian chili paste OR 1/2 teaspoon crushed red pepper flakes
1 cup vodka
1 can (28 ounces) Italian crushed tomatoes
A few leaves of basil, torn, plus a few to serve
1 pound penne rigate pasta
1 pound large raw shrimp, deveined and tails removed
1 lemon
1/4 cup Pernod or white vermouth
A handful flat-leaf parsley, finely chopped
1 cup heavy cream
A handful freshly grated Parmigiano-Reggiano cheese, plus some to pass at table, optional ( -- and controversial to some Italians)

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.

VODKA SAUCE WITH MEAT PASTA RECIPE

Vodka Sauce with Meat Pasta Recipe image

Homemade vodka sauce with meat is an easy dinner meal you will come back to time again for its delicious flavor and the variety of different ways you can use it to create meals your family loves.

Provided by Karin and Ken

Categories Main Course

Number Of Ingredients 21

Ingredients

1/2 pound uncooked pasta (penne, rigatoni, bowtie or other short pasta)
1/3 cup onion (chopped)
1 28 ounce can canned tomatoes (diced)
2-3 tablespoon tomato paste (or 1/2 small can)
1-2 tablespoon garlic (minced)
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon salt (or more to taste)
2 teaspoon pepper (or more to taste)
1/2 teaspoon crushed red pepper flakes (optional, or add more to taste)
1/2 cup vodka
1/2 cup heavy cream (half and half)
2-3 tablespoon olive oil
1/2 pound ground beef, pork, sausage (no casings), or turkey
6 slices bacon or pancetta chopped, about 1/4 pound
1/2 pound shrimp, defrosted and deveined (10-12 shrimp)
1 -1 1/2 cups rotisserie, leftover, grilled chicken, cut up into bite sized pieces
1/2 pound raw chicken breast or chicken thighs, boneless, skinless, cut into bite sized pieces
1/2 cup fresh mushrooms, sliced
1/4 cup peppers, green, yellow, orange or red, chopped
parmesan cheese grated (for serving if desired)

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!

Nutrition Facts : Calories 462 kcal, Carbohydrate 48 g, Protein 9 g, Fat 19 g, SaturatedFat 8 g, Cholesterol 34 mg, Sodium 226 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 10 g, ServingSize 1 serving

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