Whole Wheat Penne Pasta With Creamy Vodka Sauce Recipes

PENNE ALLA VODKA (GLUTEN-FREE OPTION, WHOLE WHEAT OPTION)

Steps:

• Add crushed red pepper to vodka. Cover with a plastic wrap and set aside for at least one hour. Once the vodka turns slightly red, chop the onions and garlic.
• Heat up a pot of water for the pasta.
• Julienne basil leaves and set aside.
• Heat up a stainless steel pan (I love my All-Clad) on medium heat. Once hot, add oil followed by garlic and onions. Saute for about 3 minutes or until the onions turns golden.
• Add the crushed tomatoes and tomato sauce. Stir. Note: I prefer using NO SALT versions. You can easily find those at Whole Foods.
• Carefully add all the crushed red pepper and vodka to the sauce. There shouldn't be any flames, however stand back when you add the vodka.
• And then add fresh basil leaves, salt, and black pepper. Stir. Let this mixture simmer on low-medium heat for 15 minutes. Do not cover with a lid.
• While the sauce cooks, make the pasta. Follow the instructions on the pasta box. You can use penne or rigatoni for this dish.
• Once the sauce has simmered down, lower the heat all the way. Add heavy cream.
• Stir. It turns into an orange-pink sauce.
• Add mozzarella cheese. Stir.
• Finally, add all the drained hot pasta. You may add a little bit of reserved pasta water to thin out the sauce slightly, however don't add more than a 1/4 cup. This sauce is meant to be creamy. Let the pasta heat up for a few minutes and then turn off the stove.
• Garnish with more fresh julienne basil leaves. Enjoy with a glass of red wine. It's so damn good!

PENNE WITH VODKA SAUCE

Steps:

• Simmer the tomato sauce and vodka in a heavy large skillet over low heat until the mixture reduces by 1/4, stirring often, about 20 minutes. Stir the cream into the tomato and vodka sauce. Simmer over low heat until the sauce is heated through. Stir in the Parmesan cheese until melted and well blended.
• Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain the pasta and transfer it to the pan with the sauce, and toss to coat.
• In a large casserole pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrot and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and reduce the heat to low. Cover the pot and simmer for 1 hour or until thick. Remove bay leaves and taste for seasoning. If sauce tastes too acidic, add unsalted butter, 1 tablespoon at a time, to round out the flavor.
• Pour half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce. If not using all the sauce, allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags. Freeze for up to 6 months.

PENNE WITH VODKA SAUCE

Steps:

• Bring a large pot of salted water to a boil. Add the penne and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta. Empty the tomatoes into a bowl and crush with your hands.
• Meanwhile, melt the butter in a large skillet over medium heat. Add the shallots and cook, stirring occasionally, until slightly softened, about 3 minutes. Add the garlic and red pepper flakes and cook, stirring, 30 seconds. Remove from the heat and stir in the vodka, tomatoes and salt to taste. Return the skillet to medium heat and simmer, stirring often, until the alcohol cooks off, about 7 minutes. Stir in the heavy cream and cook until the sauce thickens slightly, about 3 minutes. Stir in the parmesan and basil.
• Add the pasta to the sauce and toss to combine, adding some of the reserved cooking water to loosen, if needed. Season with salt. Serve topped with more parmesan and basil.

PENNE WITH SPICY VODKA TOMATO CREAM SAUCE

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 large skillet, heat oil over moderate heat. Remove casing from sausage and add to skillet. Cook, breaking up the meat, until brown. Add garlic and red pepper and cook, stirring until garlic is golden brown.
• Add tomatoes and salt; bring to boil. Reduce heat and simmer 15 minutes.
• Add vodka and cream and bring to boil. Reduce heat to low and add pasta, toss for 1 minute. Stir in fresh parsley and serve!

WHOLE WHEAT PENNE PASTA WITH CREAMY VODKA SAUCE

Steps:

• Heat oil over medium heat in large saucepan. Add onion, garlic, celery, and carrots. Saute until soft, about 6-8 minutes. Add basil, tomatoes, and bay leaves. Season with salt and pepper. Reduce to low heat, cover, and simmer for 1 hour. Add butter, and remove bay leaves.
• Process sauce in blender or food processor, in batches, until smooth.
• Add vodka to tomato sauce and simmer or low for an additional 30 minutes. Sauce will reduce and thicken. Stir in cream and Parmesan and simmer until cheese is melted and sauce blended.
• Cook pasta to al dente in boiling, salted water. Drain and transfer to large bowl. Pour sauce over cooked pasta and toss. Serve immediately.

MAKEOVER PENNE WITH VODKA CREAM SAUCE

Steps:

• In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in tomatoes and vodka. Bring to a boil. Reduce heat; simmer, uncovered, for 30-35 minutes or until slightly thickened, stirring occasionally., Meanwhile, cook penne according to package directions., Stir the pesto, salt and pepper flakes into tomato mixture. In a small bowl, combine flour and cream until smooth; stir into pan. Add milk. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Drain penne; serve with sauce. Sprinkle with cheese.