PENNE WITH PINK VODKA SAUCE
I made this recipe for my niece's baptism, it was a huge hit, no leftovers! Optional ingredients include, crushed red pepper flakes, sliced black olives and roasted red pepper strips. Also, you can substitute the cheese of your choice for the mozzarella.
Provided by BIG DADDY
Categories Main Dish Recipes Pasta
Time 30m
Yield 7
Number Of Ingredients 7
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 a large skillet, saute garlic in the butter. Add vodka and cook for 3 minutes. Pour in tomatoes and cheese; stir until cheese melts. Stir in heavy cream and heat thoroughly. Mix sauce into hot pasta.
Nutrition Facts : Calories 728.4 calories, Carbohydrate 65.6 g, Cholesterol 125.3 mg, Fat 38.1 g, Fiber 6.4 g, Protein 17.6 g, SaturatedFat 22.9 g, Sodium 483.6 mg, Sugar 2.4 g
PENNE ALLA VODKA (BEST VODKA SAUCE!)
Perfectly hearty and tender penne pasta is tossed with a creamy and vibrant, San Marzano tomato based and vodka infused sauce that's seasoned with fresh herbs and parmesan. Talk about delicious dinner recipe!
Provided by Jaclyn
Categories Main Course
Number Of Ingredients 13
Steps:
- Bring a pot of water to a boil to cook pasta. Season water with salt.
- Heat oil in a large pot over medium heat. Add onion and prosciutto saute 4 - 5 minutes, add garlic and red pepper flakes and saute 1 minute longer.
- Remove pan from heat and add tomatoes, vodka, season with salt and pepper to taste. Return to medium-high heat, bring to a simmer then reduce heat to medium-low and let simmer until strong alcohol scent has cooked off, about 15 minutes**, stirring occasionally.
- Meanwhile cook pasta according to package directions. Reserve 1/2 cup pasta water and drain pasta.
- Stir cream into sauce and let just heat through, about 1 minute. Stir in parmesan, basil and oregano.
- Add drained pasta to pot with sauce, toss to coat, while thinning sauce with a little pasta water as needed. Serve warm with more parmesan and garnish with more basil if desired.
Nutrition Facts : Calories 527 kcal, Carbohydrate 57 g, Protein 12 g, Fat 22 g, SaturatedFat 10 g, Cholesterol 48 mg, Sodium 366 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
PENNE ALLA VODKA WITH CHICKEN
The revolutionary takeaway in this otherwise fairly familiar recipe for pasta with vodka sauce is the pasta-cooking technique: You start the penne in the pot, in hot water from the tap, before bringing it to a boil and cooking it until done.
Provided by Adapted from "
Yield 4
Number Of Ingredients 16
Steps:
- 1 Heat the oil and butter in a large saucepan over medium-high heat
- 2 Once the butter has melted and the foaming subsides, add the onion; cook, stirring frequently, until softened but not browned, about 3 minutes
- 3 Add the garlic, oregano and crushed red pepper flakes; cook, stirring, until fragrant, about 1 minute
- 4 Add the tomatoes, with their juices, and the basil, if using
- 5 Bring to a boil over high heat, then reduce the heat to medium-low so the mixture is barely bubbling; cook for 20 to 30 minutes, stirring occasionally, until the sauce has thickened and reduced to 4 cups
- 6 Discard the basil
- 7 Working in batches as needed, transfer the sauce to a blender
- 8 Add the cream and vodka
- 9 Remove the center knob on the lid (to allow steam to escape); place a paper towel over the lid opening to avoid splash-ups
- 10 Starting on the lowest speed and gradually increasing to high, blend until completely smooth, about 30 seconds
- 11 Return to the saucepan and bring just to a boil over high heat, then reduce to medium-low and cook, allowing the sauce to reduce further while the pasta cooks
- 12 Place the pasta in a large pot and cover with hot water by a couple of inches
- 13 Add a large pinch of salt and bring to a boil over high heat, stirring occasionally to keep the pasta from sticking
- 14 Continue to cook until the pasta is fully softened but retains a slight bite in the center
- 15 Meanwhile, about 2 minutes before the pasta is done (when you can bite into the pasta, but it still resists more than you'd be comfortable dealing with on the plate), add the chicken to the sauce and stir to combine
- 16 Drain the pasta, reserving 1 1/2 cups of the cooking water, then return the pasta to the pot
- 17 Stir to combine, and cook over medium heat, stirring frequently, until the chicken is cooked through and the sauce has achieved the desired consistency, about 1 minute, adding some of the reserved pasta cooking water as necessary
- 18 Serve right away, topped with the parsley and grated cheese (to taste)
Nutrition Facts : Calories 420 calories, Fat 19 g, Carbohydrate 36 g, Cholesterol 85 mg, Fiber 3 g, Protein 22 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 5 g
PENNE AL FORNO ALLA VODKA
Easy to make baked penne pasta with a tomato-alfredo vodka sauce. For fresher taste, use 2 diced Roma tomatoes instead of the canned tomatoes. As for the vodka, don't use anything too dramatic. My favorites are plain Absolut, absolut peppar, absolut citron, and the lemon smirnoff. If the vodka is flavored, only use 1 1/2 shots instead of two. Sometimes I add shrimp to add some protein to the dish, and this is how to do so: About an hour before starting the dish, coat your shrimp with olive oil. Grind black pepper over the top and drizzle lemon juice over the top. Put the shrimp in a bag and add a small amount more of all those ingredients plus a dash of balsamic vinegar and a good season of basil. Marinate for at least 30 mins, then broil for 4 minutes, turn over, another 4 minutes. Keep warm in a toaster oven until pasta is baked and add shrimp to the finished dish.
Provided by collegecookbook
Categories Penne
Time 1h5m
Yield 1 Pasta bake, 2-6 serving(s)
Number Of Ingredients 13
Steps:
- Mince desired amount of onion (I prefer about 3 slices).
- Sauté onion in enough olive oil to cover the bottom of a saucepan. Add balsamic vinegar and desired amount of pepper and basil to the olive oil before cooking the onion.
- After cooking for about 2-4 minutes, pour the half and half on top and simmer for about 7 minutes.
- Add desired amount of canned tomatoes, but be sure to pour in all of the tomato juice. (I use 3/4s of a can) Mix well and simmer for another 7 minutes.
- SLOWLY add 5 oz of parmesan cheese: Add 2 spoons full, stir until mixed, repeat until you have enough cheese to cover the top of your pasta dish.
- After cheese is mixed and melted throughout, remove the sauce from heat.
- Add the vodka to the sauce right before you begin the next step. You want the sauce to be somewhat cool to keep the alcohol from burning out, as you want this to happen while baking the dish.
- In a dish big enough to hold all the pasta (mine is around 12x6x3 in), drizzle olive oil on the bottom until the dish is lightly covered. Add a THIN layer of DRY pasta and SPOON a layer of sauce on top. For every three spoons of sauce, add one spoon of water. when the first layer is covered, add another THIN layer of pasta and repeat until running out of sauce. DO NOT SKIP THE WATER.
- When all sauce is used, the dish should be about 3/4ths full of pasta. If all of the pasta is not submerged in the sauce/water mix, add water until it is.
- Drizzle Lemon juice and sprinkle oregano over the top (optional).
- Bake at 375 degrees for 30 minutes.
- After cooking for 30 minutes, take a fork and dig to the middle and try piece of pasta, if moderatly chewy, top the dish with the rest of your Parmesan and bake for another 5-10 minutes. If if the pasta is still starchy, bake for another 5-10 minutes, then add the cheese, and bake again 10 minutes.
- Let sit out for at least 5 minutes to cool and finalize the pasta.
Nutrition Facts : Calories 1636.9, Fat 72.7, SaturatedFat 26.2, Cholesterol 106.9, Sodium 1154.3, Carbohydrate 186.8, Fiber 26, Sugar 7.4, Protein 48.6
PENNE ALLA NORMA
Provided by Food Network
Time 2h10m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 200 degrees. Toast the ricotta on a baking sheet until golden on all sides, about 15 minutes. Allow the cheese to cool, then grate it on a large hole grater and set aside.
- To make the sauce, place 3 tablespoons of the extra virgin olive oil in a skillet over medium heat and saute the onion for 4 minutes or until soft. Add the garlic and red pepper flakes and saute for 3 more minutes. Add the tomatoes and allow to simmer over low heat for 20 minutes. Puree the sauce, stir in the basil and reserve.
- Trim the bottoms and tops off the eggplants then cut them lengthwise into 1/4-inch thick slices. Lightly salt the eggplant and place it in a colander with a bowl on top to press it down. Allow to stand for 30 minutes. Place pure olive oil to a depth of 1/4-inch in a heavy-bottomed pot over medium heat. Fry the eggplant until golden brown on both sides, turning once. Drain well on paper towels and season with fresh pepper.
- Heat the oven to 350 degrees. Cook the penne al dente. Drain the pasta well, toss it with three-fourths of the sauce and half the cheese. Place a layer of the pasta in a 9 by 13-inch baking dish, covering it with a layer of fried eggplant. Layer the remaining pasta on top and then the remaining eggplant on top of that. Sprinkle the eggplant with the remaining cheese, drizzle with the remaining sauce and one tablespoon of olive oil. Bake in the oven for 5 minutes, then serve.
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PENNE ALLA VODKA | GIANGI'S KITCHEN
From giangiskitchen.com
Cuisine Italian
Category Main Course, Pasta
Servings 5
Total Time 20 mins
- Bring a large pot of salted water to a boil. Cook the pasta according to al dente package instruction, 11 to 13 minutes. Reserve ½ cup pasta water and drain pasta.
- In a large skillet, large enough to hold all of the cooked pasta, over medium heat add olive oil, onions and garlic. Sautee until translucent, about 3 minutes.
- Add the tomatoes, vodka, and season with salt and pepper. Simmer for 10 minutes until alcohol burns off. Stir in heavy cream and butter.
- Add the pasta to the skillet with the sauce. Toss the pasta in the sauce over high heat until well coated. Add a little of the cooking water if the sauce is too thick.
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- Sauté the prosciutto, garlic and basil. In a large pan, heat the olive oil over medium heat. Add the proscuitto, garlic ,and basil and sauté until the proscuitto is browned, about 5 minutes.
- Add the vodka and tomaotes. Blend the whole tomatoes in a blender until it has a smooth consistency. Remove the pan from the stove top and add the vodka. Do not add the vodka to the pan over an open flame. Return the pan to the stove top and add the blended tomatoes. Toss in the red pepper flakes and stir to combine.
- Allow the sauce to reduce. Keep the sauce over medium heat for 30-45 minutes, stirring occasionally to prevent the bottom from burning. The sauce will become very thick.
- Rehydrate the sauce. Add the heavy cream to the sauce to rehydrate the sauce. Stir to encorporate, then reduce the heat to a simmer.
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4.8/5 (50)
Total Time 2 hrs 15 mins
Category Dinner
- Heat the olive oil in a large oven proof sauté pan over medium heat, add the onions and garlic and cook for about 5 minutes until translucent. Add the red pepper flakes and dried oregano (if using) and cook for 1 minute more. Add the vodka and continue cooking until the mixture is reduced by half, about 5 minutes more.
- Meanwhile, drain the tomatoes through a sieve. UPDATE: I no longer drain the tomatoes. I find the sauce comes out just as well, and by eliminating this draining step, I don’t have to worry about using up that juice at a later date. If you have made this many times and wish to continue draining the tomatoes, go for it. Save the strained juice. It freezes well and can be used for future sauce-making days or bloody Mary mix, etc.
- Put on an apron and crush the tomatoes into the pan with your hands—careful; this is messy. Add 2 teaspoons salt and a pinch of black pepper. Cover the pan with a tight-fitting lid or foil and place it in the oven for 1½ hours.
PENNE ALLA VODKA A RETRO ITALIAN RECIPE. – THE PASTA PROJECT
From the-pasta-project.com
Ratings 24
Servings 4
Cuisine Italian, Italian-American, Mediterranean
Category Main Course
- Peel and chop the onion, dice the pancetta if it’s in one piece. Wash and cut the cherry tomatoes into halves.
- Cook the onion in a large skillet with olive oil until it becomes transparent. Add the diced pancetta and brown it. Deglaze with the vodka over a high heat and let the alcohol evaporate. Add the red chili pepper and then add the cherry tomato halves and cook until they soften slightly.
- Put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again. Cook the pasta al dente according to the instructions on the packet. Once the pasta is ready, save a cup of cooking water and drain.
- Add the cooked pasta to the sauce and mix together well. If you think your sauce is too dry, add a little pasta cooking water. Serve with freshly ground black pepper and grated parmigiano (if required).
PENNE ALLA VODKA WITH SMOKED SALMON - LITTLE SUGAR SNAPS
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5/5 (1)
Category Dinner, Main Course
Cuisine Italian
Calories 442 per serving
- Begin by putting the pepper into the oven to roast for 30 minutes at 200C/ 400F/ GM6. This can be done ahead of time or use a jar to save time (see notes)
- Add the vodka and let bubble for 1 minute, then add the tinned tomatoes. Blitz using a stick blender until smooth
- Pierce the cherry tomatoes and skin & slice the pepper. Add both to the pan and simmer for 15 minutes
PENNE ALLA VODKA - GARRUBBO GUIDE
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- Meanwhile, in a large skillet over medium heat, heat the olive oil and the butter. Add the onion and cook until golden. Add the tomato paste and 1/4 cup of water. Add the cream and cook for a couple of minutes. Add the vodka, and salt and pepper to taste, and cook for a few more minutes.
- When the pasta is al dente, drain it and add it to the vodka mixture. Mix over medium heat and then serve immediately with a sprinkle of Parmigiano.
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