Penne Rigatti Ala Vodka Recipes

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PENNE ALLA VODKA



Penne alla Vodka image

Creamy and bright vodka sauce and penne are a classic combo, but rigatoni works too!

Provided by Francesca Zani

Categories     Dinner     Lunch     Entree     Pasta

Time 25m

Yield 6

Number Of Ingredients 13

1 pound dry penne rigate
3 tablespoons extra virgin olive oil
8 large garlic cloves, finely chopped (about 1/4 cup)
1/4 teaspoon kosher salt, plus more for pasta water
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon freshly ground black pepper
3/4 cup vodka
1 (14.5-ounce) can crushed tomatoes
2 tablespoons unsalted butter
2/3 cup heavy cream
1/4 cup grated Pecorino Romano cheese, plus more for serving
1/4 cup finely chopped basil leaves (about 15 large leaves)
2 tablespoons finely chopped parsley

Steps:

  • Cook the pasta: Fill a large pot of water (about 4 quarts) and salt it generously. Set it over high heat and bring it to a boil. Add the pasta and cook until al dente, following package instructions. Drain the pasta into a colander set in the sink.
  • Meanwhile, start the vodka sauce: Heat a large sauté pan over medium-low heat. Add the olive oil and once it's hot, add the garlic, salt, red pepper flakes, and black pepper. Cook until soft, stirring frequently with a wooden spoon, about 4 minutes. Pull the pan off the heat and add the vodka. You're doing this off the heat to avoid a flare-up, especially if you have a gas stove. Return the pan back to the heat, now medium-high, and cook the alcohol off, about 2 minutes. The vodka should be reduced by half.
  • Add the crushed tomatoes: Pour in the crushed tomatoes and simmer for 5 minutes until the raw tomato flavor cooks off.
  • Add the heavy cream: Reduce the heat to medium-low and stir in the butter and heavy cream. When the butter has melted, take the pan off heat and blend the sauce with an immersion blender until smooth. You may need to transfer the sauce into a narrower container to do this. You could use a blender instead. Transfer the sauce back into the pan and simmer until slightly thickened, about 3 minutes. Taste and adjust seasoning with salt and black pepper.
  • Toss the pasta in the sauce: Add the drained pasta into the sauce. Sprinkle in 1/4 cup Pecorino, the basil, and parsley. Stir the pasta in the vodka sauce until evenly coated. Serve with more cheese sprinkled on top. Refrigerate leftovers in an airtight container for up to 3 days. Reheat it on the stovetop over low heat with a splash of water or cream. Did you love the recipe? Leave us stars below!

PENNE ALLA VODKA



Penne alla Vodka image

Penne alla vodka makes an impressive dinner that's ideal for company, yet easy enough for an affordable weeknight meal!

Provided by Nicole McLaughlin

Time 30m

Number Of Ingredients 15

1 (28 ounce) can whole peeled tomatoes (preferably San Marzano)
2 tablespoons olive oil
3 ounces pancetta, diced
0.5 cup finely chopped onion
2 cloves garlic, finely minced
0.25 teaspoon crushed red pepper, or more to taste
1 teaspoon kosher salt, plus more to taste
3 tablespoons tomato paste
0.66 cup vodka
1 pound rigatoni or penne pasta
1 cup heavy cream
0.25 teaspoon pepper, plus more to taste
0.66 cup freshly grated Parmesan cheese
2 tablespoons finely chopped parsley
3 tablespoons chopped fresh basil

Steps:

  • Place a large pot of salted water over high heat to bring to a boil. Pour tomatoes in a medium bowl and crush well with hands or chop in a food processor. Set aside.
  • While water heats, prepare the sauce. In a large saucepan or deep skillet, heat oil and pancetta over medium-high heat. Cook, stirring frequently until pancetta is crisp, about 5 minutes. Add onion and cook, stirring constantly, until translucent, about 3 minutes. Add garlic and crushed red pepper and cook for 1 minute. Add tomato paste and cook, stirring often, until the tomato paste has taken on a slight brownish color, 2 to 3 minutes. Add vodka and cook until reduced by at least half. Stir in reserved tomatoes and juices and bring mixture to a simmer. Reduce heat and simmer until thickened, about 10 minutes.
  • While sauce reduces, add pasta to boiling water and cook, according to package directions until al dente, 11 to 12 minutes.
  • Once sauce is reduced, stir in heavy cream and pepper and cook for 3 minutes, stirring often. Stir in 1/3 cup cheese, parsley, basil and pasta until well combined. Season with additional salt and pepper if desired.
  • Serve, sprinkled with remaining cheese and more herbs if desired.

Nutrition Facts : Calories 647 kcal, Carbohydrate 65 g, Cholesterol 72 mg, Fiber 5 g, Protein 18 g, SaturatedFat 14 g, Sodium 844 mg, Fat 30 g, UnsaturatedFat 0 g

PENNE RIGATTI ALA VODKA



Penne Rigatti Ala Vodka image

A very easy recipe to make and is very tasty. Found a recipe similar to this one several years ago and made my own modifications to achieve a nice flavor. This recipe doubles very well, but be careful when igniting the Vodka. I suggest that the Vodka and cayenne pepper be burned in separte batches, then combine together before continuing with the recipe.

Provided by William Uncle Bill

Categories     Penne

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb penne rigate (or a pasta of your choice)
1 tablespoon salt
2 tablespoons extra virgin olive oil
2 fluid ounces vodka
1/8 teaspoon cayenne pepper
1 cup whole milk, homogenized
1 cup whipping cream
2 tablespoons ketchup
1/2 cup grated parmigiano-reggiano cheese

Steps:

  • In a pasta pot or a large cooking pot, fill 3/4 full with water and bring to a rolling boil.
  • Add 1 tablespoon salt and 2 tablespoons olive oil.
  • Add pasta and cook uncovered for about 12 minutes or until el dente'.
  • DO NOT OVERCOOK.
  • In the meantime, in a medium size frying pan, heat Vodka and cayenne pepper until near boiling.
  • CAREFULLY light the Vodka using a long stick match and let the alcohol burn off.
  • USE CAUTION.
  • Soon as the alcohol burns out, add the milk, heavy cream and ketchup.
  • Simmer until sauce thickens, about 15 minutes, stirring occasionally.
  • Add 1/4 cup of grated Parmigiano Reggiano cheese and stir to blend.
  • Cook for 2 minutes longer.
  • Drain pasta well and transfer to a large bowl.
  • Pour sauce mixture over and toss to coat.
  • Sprinkle remaining 1/4 cup of Parmigiano Reggiano cheese and mix lightly.
  • Serve immediately.

PENNE RIGATE IN A VODKA SAUCE



Penne Rigate in a Vodka Sauce image

Categories     Sauce     Vodka     Simmer     Boil

Yield serves 6

Number Of Ingredients 12

1 teaspoon kosher salt or to taste, plus more for pasta pot
1 pound penne rigate
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1/2 cup finely diced onion
2 garlic cloves, crushed and peeled
1/4 teaspoon peperoncino flakes
28-ounce can Italian plum tomatoes, preferably San Marzano, crushed by hand
1/2 cup half-and-half
1/3 cup vodka
1 cup grated Parmigiano-Reggiano or Grana Padano
1/4 cup shredded fresh basil leaves

Steps:

  • Bring a large pot of salted water to boil for the pasta. When the sauce is almost done, slip the pasta into the pasta pot, stir around, and cook until al dente.
  • Melt the butter in the olive oil in a large skillet over medium heat. Toss in the diced onion and crushed garlic, and let them sweat a few minutes, without coloring. Clear a "hot spot" and toast the peperoncino for a minute. Then ladle in about 1/2 cup pasta water, stir, and let simmer to break down the onion, about 2 to 3 minutes.
  • Once the onion has softened, pour in the crushed tomatoes. Slosh out the can with about a cup of pasta water, and add it to the sauce. Season with salt, bring to a simmer, and cook until thickened, about 10 to 12 minutes.
  • When the sauce has thickened, remove the garlic cloves, then add the half-and-half and vodka. Bring to a boil, and cook until the sauce comes together and thickens again. When the pasta is al dente, scoop out of the pot with a strainer or spider, and drop it directly into the sauce. Cook and toss the pasta in the sauce until coated all over. Remove from heat, and toss with the grated cheese and basil. Serve immediately.

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