Penne Al Forno Alla Vodka Recipes

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PENNE WITH PINK VODKA SAUCE



Penne with Pink Vodka Sauce image

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

1 (16 ounce) package dry penne pasta
5 tablespoons butter
2 cloves garlic, crushed
1 cup vodka
2 (28 ounce) cans crushed tomatoes
1 cup mozzarella cheese, shredded
1 pint heavy cream

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!)



Penne alla Vodka (Best Vodka Sauce!) image

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

1 (28 oz) can San Marzano tomatoes, (crushed finely with hands*)
2 Tbsp extra virgin olive oil
1/2 cup minced yellow onion
3 oz. proscuitto (or pancetta, diced (optional))
1 Tbsp minced garlic ((3 cloves))
Salt and freshly ground black pepper
1/2 cup vodka
1/4 tsp red pepper flakes, (more or less to taste)
2/3 cup heavy cream
1/4 cup finely shredded parmesan cheese, (plus more for serving)
1 Tbsp chopped fresh oregano
1/4 cup chopped fresh basil
14 oz. penne pasta, (plus reserved pasta water for thinning sauce as needed)

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



Penne Alla Vodka With Chicken image

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

2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1 medium onion, cut into small dice (about 1 cup)
2 medium cloves garlic, minced or grated on a Microplane zester (about 2 teaspoons)
1/2 teaspoon dried oregano
Pinch crushed red pepper flakes
One 28-ounce can whole tomatoes, plus juices, crushed by hand or with a potato masher into 1/2-inch chunks
1 stem fresh basil (optional)
1/2 cup heavy cream
1/4 cup vodka
8 to 12 ounces dried penne, ziti or other short pasta
Kosher salt
Reserved pasta cooking water
1 pound boneless, skinless chicken breasts, cut into 1/2-inch-wide slivers
2 tablespoons chopped fresh parsley, for garnish
Grated Parmigiano-Reggiano cheese, for garnish

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



Penne Al Forno Alla Vodka image

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

15 ounces dry penne pasta
5 tablespoons olive oil (at LEAST five tbsp.)
1 tablespoon balsamic vinegar
red onion
black pepper
basil
1/2 pint half-and-half cream
1 (14 1/2 ounce) can diced tomatoes
5 -8 ounces parmesan cheese
2 ounces vodka (I prefer Absolut Peppar, and 2oz is about 2 shots.)
water
oregano (optional)
lemon juice (optional)

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



Penne alla Norma image

Provided by Food Network

Time 2h10m

Yield 6 servings

Number Of Ingredients 12

7 ounces ricotta salata (1 whole piece)
4 tablespoons extra virgin olive oil
1/2 small onion, peeled and chopped
3 cloves garlic, peeled and chopped
1/2 teaspoon crushed red pepper flakes
3 1/2 pounds ripe Italian plum tomatoes, peeled, seeded, and chopped
1/4 cup fresh basil leaves, julienned
4 small eggplants
Salt
Olive oil
Black pepper
1 pound penne pasta

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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