Spaghettini With Tomato Vodka Sauce Recipes

SPAGHETTINI WITH CHECCA SAUCE

Spaghettini with Checca Sauce image

Provided by Giada De Laurentiis

Time 23m

Yield 4 servings

Number Of Ingredients 9

Ingredients

8 ounces spaghettini or angel hair pasta
4 scallions (white and pale green parts only), coarsely chopped
3 garlic cloves, crushed
1 (12-ounce container) cherry tomatoes, halved
1 (1-ounce) piece Parmesan, coarsely chopped
8 to 10 fresh basil leaves
Salt and freshly ground black pepper
3 tablespoons olive oil
4 ounces fresh mozzarella cheese, cut into 1/2-inch cubes

Steps:

Cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, stirring often, about 8 minutes.
Meanwhile, combine the next 7 ingredients in a food processor. Pulse just until the tomatoes are coarsely chopped (do not puree).
Drain the pasta, reserving some of the pasta water. Toss the pasta with the tomato mixture and fresh mozzarella in a large bowl. Add some of the reserved pasta water (about 1/4 cup) if the sauce looks dry. Serve immediately.

ONE-POT SPAGHETTI ALLA VODKA

One-Pot Spaghetti Alla Vodka image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons extra-virgin olive oil
1 bunch Swiss chard, stems thinly sliced and leaves chopped
Kosher salt
3 cloves garlic, finely chopped
1/4 teaspoon red pepper flakes
1 tablespoon tomato paste
1/3 cup vodka
1 15-ounce can crushed tomatoes
12 ounces spaghetti, broken in half
1/3 cup heavy cream
1/4 cup shredded parmesan cheese, plus more for topping
1 cup cherry tomatoes, halved

Steps:

Heat the olive oil in a large wide pot over medium-high heat. Add the chard stems, season with salt and cook, stirring occasionally, until tender, about 5 minutes. Add the garlic and red pepper flakes and cook until the garlic is softened, about 30 seconds. Stir in the tomato paste and cook until slightly darker in color, about 1 minute. Carefully add the vodka and cook 30 seconds to burn off the alcohol but not all the liquid.
Add 4 cups water, the crushed tomatoes, 1/2 teaspoon salt and the spaghetti to the pot and stir. Bring to a boil, then reduce the heat to a simmer; stir in the chard leaves. Cook, stirring occasionally, until the pasta is tender and the sauce is thickened, 10 to 12 minutes.
Stir in the heavy cream and parmesan. Cook, tossing, until combined. Remove from the heat and stir in the cherry tomatoes. Let stand a few minutes to let the sauce thicken; season with salt. Divide among bowls and top with more parmesan.

Nutrition Facts : Calories 560, Fat 18 grams, SaturatedFat 7 grams, Cholesterol 27 milligrams, Sodium 810 milligrams, Carbohydrate 80 grams, Fiber 8 grams, Protein 18 grams, Sugar 9 grams

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