Vodka Sauce Rigatoni Recipes
RIGATONI ALA VODKA
Make and share this Rigatoni Ala Vodka recipe from Food.com.
Provided by hjunkman
Categories One Dish Meal
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a medium sauce pan, heat oil until hot. Add garlic and saute until golden brown.
- Add tomato sauce, salt, red pepper, black pepper, and basil.
- Cook over medium heat, stirring occasionally, until thoroughly heated.
- Add heavy cream and vodka. Stir to mix and cook for a few minutes.
- Boil rigatoni according to package instructions (do not overcook).
- In a mixing bowl, combine drained pasta with cream sauce. Mix thoroughly. Transfer to a serving bowl and sprinkle with grated cheese, bacon, and parsley.
- Serve immediately.
Nutrition Facts : Calories 998.4, Fat 44.2, SaturatedFat 22.2, Cholesterol 246.5, Sodium 1987.6, Carbohydrate 119.9, Fiber 7, Sugar 7.8, Protein 28.1
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.
More about "vodka sauce rigatoni recipes"
RIGATONI WITH VEGAN VODKA SAUCE - LEITE'S CULINARIA RECIPE ...
From leitesculinaria.com
Reviews 2Category EntreesCuisine AmericanTotal Time 30 mins
- Set a large pot of heavily salted water over high heat and bring to a boil. Add the pasta and cook until al dente according to the package directions. Drain the pasta, return it to the pot, and place it off the heat.
- Meanwhile, in a large, deep-sided skillet over medium heat, warm the olive oil. When it shimmers, add the garlic and red pepper flakes and cook until fragrant, 1 to 2 minutes. Carefully stir in the tomatoes and their juices, salt, and as much or as little brown sugar as personal preference dictates. Bring to a simmer, stirring occasionally. Add the vodka and continue to simmer for about 5 minutes.
- Toss the cashews and water in a blender and process on high speed until very smooth, about 2 minutes. Carefully add the tomato mixture to the blender and blend again until smooth.
- Pour the sauce into the pot with the pasta and toss to coat. Taste and adjust the seasoning. Top each serving with a pinch of red pepper flakes and, if desired, a scattering of basil. (The sauce can be made in advance and stored in an airtight container in the refrigerator for up to 3 days.) Originally published September 14, 2018.
RIGATONI WITH VODKA SAUCE RECIPE - PUREWOW
From purewow.com
3.8/5 (16)Total Time 30 minsServings 4Calories 634 per serving
- In a large high-sided skillet or Dutch oven, heat a few tablespoons of olive oil over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, 6 to 8 minutes. Add the garlic and cook until fragrant, about 3 minutes. Season with salt and pepper.
- Meanwhile, bring a large pot of salted water to a boil. While finishing the sauce, cook the pasta until very al dente, 7 to 9 minutes or according to the package directions. Reserve about 1 cup of pasta water before draining the pasta.
- Add the tomato paste to the onion-garlic mixture and cook, stirring frequently, until it begins to caramelize (it will change in color from bright red to deep brick red), about 5 minutes. Add the vodka to deglaze the pan, scraping any browned bits from the bottom of the skillet and cooking off the alcohol, about 3 minutes. Turn off the heat and stir in the cream, then adjust the seasoning as needed to taste.
- Transfer the drained pasta into the sauce and return to medium-low heat. Add about ¼ cup of the reserved pasta water, stirring to coat the pasta and loosen the sauce. Add more pasta water as needed until the sauce is glossy and coating the noodles. Serve garnished with fresh basil and Parmesan cheese.
RIGATONI IN VODKA SAUCE - RECIPE GIRL®
From recipegirl.com
Ratings 2Calories 703 per servingCategory Main Course
- Prepare the Rigatoni according to the package instructions. Don't overcook-- it's actually better if you remove it from the water when it's somewhat al dente, rather than soft.
- While the Rigatoni is cooking, prepare the sauce. In a large skillet, heat the butter and olive oil. Add shallots and prosciutto, and saute for about 3 minutes. Add the vodka and wine to the pan and simmer until the liquid has reduced by about half. Add the marinara sauce and simmer for about 5 minutes. Stir in the cream and basil, and heat through. Add salt and pepper, to taste.
- Drain the pasta and put it back into the pot. Scrape the sauce onto the pasta in the pot and toss to coat. Turn the heat to medium to heat through. Stir in ½ cup of the Parmesan. Remove from heat.
- Plate individual servings with an additional sprinkle of Parmesan cheese. Garnish with fresh basil, if desired.
RIGATONI WITH EASY VODKA SAUCE RECIPE | BON APPéTIT
From bonappetit.com
4.8/5 (304)Estimated Reading Time 6 minsServings 4
- Fill a stock pot or other large pot three-quarters full with water and heat over high. Toss in a handful of salt and bring to a boil while you do your other prep.
RIGATONI WITH VODKA SAUCE RECIPE | BERTOLLI
From bertolli.com
Estimated Reading Time 1 min
HEALTHY RIGATONI WITH VODKA SAUCE - FOOD BY THE GRAM
From foodbythegram.com
Ratings 2Calories 298 per servingCategory Main Course
- Heat a large skillet over medium-low heat. Add Smart Balance, shallots, and garlic. Sauté until shallots and garlic start to caramelize, about 3 minutes.
- Add tomato paste and mix to form a uniform paste. Cook for about 5 minutes, moving the paste around the pan.
- Add vodka. Scrape the bottom of the pan with a wood spoon and move mixture around for 4-5 minutes to cook off the alcohol.
- Meanwhile, bring a pot of water to a boil and cook pasta according to package instructions. Drain and set aside.
RIGATONI PASTA IN A CREAMY VODKA SAUCE - DADSPANTRY
From dadspantry.com
Cuisine ItalianCategory EntreeServings 8Total Time 35 mins
- In a skillet, saute the onions on medium heat for five minutes, add the garlic. Continue until the onions are slightly caramelized.
- Add the marinara sauce, sausage, and the pepper flakes. Cook on medium for about 10 minutes and then add the cream and spinach. Mix the cream and spinach into the sauce and cook for about 5 more minutes, letting the sauce thicken.
TASTETORONTO | CARBONE'S SPICY RIGATONI VODKA
From tastetoronto.com
5/5 Category Main DishesServings 4Total Time 35 mins
- While onions are cooking, start on sauce. In a large pot or Dutch oven, heat olive oil on medium-low until warm, add in minced garlic clove and stir with a wooden spoon for 1 minute (being careful not to burn). You may add a few cranks of fresh black pepper if you like.
- In a large frying pan, heat the butter over medium heat until melted and just starting to foam. Add in sliced onions, stir and season with salt. Add 1/2 cup water and turn heat down to low. Simmer for 15-20 minutes until onions are translucent and very soft but do not let them brown. Remove from heat and set aside.
- Add in tomatoes, salt and sugar, turn heat up to medium-high and stir. Once simmering, add vodka to sauce and continue to stir for 1 minute.
- Pour in heavy cream and Calabrian chilis, stir and again bring up to a simmer. Turn heat down to low and let simmer uncovered for 15 minutes, stirring occasionally.
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- Heat the oil in a large straight-sided saute pan. Add the onion and garlic and saute until fragrant and the onions are translucent, about 5 minutes. Season with salt and pepper, then add the tomatoes, tomato paste, chili paste and vodka and continue to cook for another 5 - 7 minutes until the mixture has thickened.
- Cook the rigatoni according to package instructions. Just before draining, remove 1 cup of pasta water.
- Add the rigatoni into the pan with the sauce and toss to combine. Add 1/2 cup of pasta cooking liquid and stir together. If it's still not getting as creamy as you want, add a splash or two more of water until you reach your desired sauce consistency. Stir in the nutritional yeast.
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