Rigatoni With Vodka Sauce Recipes
VODKA RIGATONI
Rigatoni with a tomato cream sauce. Can be frozen.
Provided by ANGCHICK
Categories World Cuisine Recipes European Italian
Time 50m
Yield 8
Number Of Ingredients 14
Steps:
- Drain roasted peppers, reserving a small amount of the liquid. Cut peppers into strips.
- Combine prosciutto, cream, crushed tomatoes, vodka, roasted peppers with reserved liquid, parsley, garlic powder, sugar, salt and black pepper, and crushed red pepper in a saucepan. Cover. Cook over medium heat, stirring often, until the sauce comes to a boil. Reduce heat, and simmer for 30 minutes.
- Meanwhile, cook pasta according to package directions. Drain, and transfer to a large serving bowl.
- Stir cheese into the sauce. Stir sauce into rigatoni and top with peas.
Nutrition Facts : Calories 557.5 calories, Carbohydrate 53.5 g, Cholesterol 102.8 mg, Fat 31.1 g, Fiber 4.4 g, Protein 17.6 g, SaturatedFat 17.5 g, Sodium 1214.3 mg, Sugar 3.3 g
RIGATONI WITH EASY VODKA SAUCE
Before you convince yourself there's no way that a little onion, tomato paste, and cream can come together in mere minutes to make one of the best homemade pasta sauces you've ever had, hear us out. Better yet, make this recipe for yourself. Just try and use double-concentrated tomato paste, which packs more flavor than the standard stuff.
Provided by Claire Saffitz
Categories Bon Appétit Dinner Pasta Tomato Vodka Garlic Parmesan Milk/Cream Soy Free Tree Nut Free Vegetarian
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil.
- Meanwhile, heat 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium. Cook onion and garlic, stirring constantly, just until onion is starting to brown around the edges, 5-7 minutes. Add tomato paste and red pepper flakes and stir to coat onion. Cook, stirring often, until paste is deep red and starting to brown and stick to the bottom of pot, 5-7 minutes. Add vodka, scraping up brown bits; reduce heat to low.
- Using a heatproof measuring glass, scoop out about ¼ cup boiling water from pot and add heavy cream. Stirring constantly, gradually pour cream mixture into onion mixture and cook, stirring, until a smooth sauce forms. Remove from heat.
- Cook pasta in the pot of boiling water, stirring occasionally, until al dente. About 1 minute before pasta is done, scoop out 1 cup pasta cooking liquid.
- Return Dutch oven to low heat. Using a slotted spoon, transfer pasta to Dutch oven. Stir in 1/2 cup pasta cooking liquid, then gradually add half of Parmesan, stirring constantly to melt. Pasta should be coated with a smooth, glossy sauce. Season with salt; add more pasta cooking liquid if sauce is too thick.
- Divide pasta among bowls. Top with basil and remaining Parmesan and drizzle with a little oil.
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