Ciao Bella Vodka Sauce Food

CIAO BELLA VODKA SAUCE

Steps:

• In a large pot melt butter and saute onion until translucent. Add garlic and all the dry herbs and saute 2-3 minutes or until fragrant.
• Add tomatoes, salt and pepper and puree tomato mixture in a food processor, hand held blender or blender. Return pureed mixture back to the pot. Simmer for about 15 minutes.
• Add prosciuto and vodka. Simmer 10-15 minutes more. Slowly add cream, heat through another 5-10 minutes. Do not boil or the cream will break. Serve over penne pasta cooked al dente.

PENNE ALLA VODKA (BEST VODKA SAUCE!)

Steps:

• Bring a pot of water to a boil to cook pasta. Season water with salt.
• Heat oil in a large pot over medium heat. Add onion and prosciutto saute 4 - 5 minutes, add garlic and red pepper flakes and saute 1 minute longer.
• Remove pan from heat and add tomatoes, vodka, season with salt and pepper to taste. Return to medium-high heat, bring to a simmer then reduce heat to medium-low and let simmer until strong alcohol scent has cooked off, about 15 minutes**, stirring occasionally.
• Meanwhile cook pasta according to package directions. Reserve 1/2 cup pasta water and drain pasta.
• Stir cream into sauce and let just heat through, about 1 minute. Stir in parmesan, basil and oregano.
• Add drained pasta to pot with sauce, toss to coat, while thinning sauce with a little pasta water as needed. Serve warm with more parmesan and garnish with more basil if desired.

THE BEST AUTHENTIC HOMEMADE VODKA SAUCE

Steps:

• Cook the pancetta with the onions and crushed pepper until fragrant and slightly caramelized.
• Introduce the main ingredients and then simmer for 15 minutes. Stir in the cheese last.
• Cook for an al dente texture and save some of that hot pasta cooking water to finish your sauce.
• Combine pasta with sauce and cook together for about 2 minutes to marry flavors. Add a little pasta water at a time for desired consistency.

CAN OF TOMATO PASTE VODKA SAUCE

Steps:

• Bring a large pot of water to a rolling boil over medium-high heat; season the water generously with salt. Add the pasta and cook, stirring occasionally, until al dente, 8 to 12 minutes (depending on the pasta shape). Reserve 1 cup of cooking water in a liquid measuring cup, then drain the pasta.
• Meanwhile, heat the olive oil in another large pot or Dutch oven over medium heat. Add the shallots and cook, stirring occasionally, until just tender, 3 to 4 minutes. Add the crushed red pepper flakes, garlic and 1/4 teaspoon salt and cook, stirring frequently, until the garlic has softened, 1 to 2 minutes more. Add the tomato paste and continue to cook, stirring occasionally, until the tomato paste has turned a deep brick red and is starting to caramelize on the bottom and sides of the pot, about 6 minutes. Pour in the vodka and scrape any brown bits from the bottom of the pot, then cook until the vodka is almost completely absorbed and the alcohol has cooked off, 1 to 2 minutes. Reduce the heat to medium low, then stir in the heavy cream and 1/4 cup of the reserved pasta water until smooth and combined.
• Add the cooked pasta, Parmesan and butter to the sauce and stir to evenly combine. Taste and adjust the seasoning with more salt. Adjust the consistency of the sauce, adding 1 tablespoon of cooking water at a time, until it nicely coats the pasta (it should be creamy, glossy and saucy). Serve in shallow bowls with an extra sprinkle of Parmesan and thinly sliced fresh basil.

PASTA ALLA VODKA

Steps:

• Heat the oil in a large frying pan or casserole dish. Add the shallot and a large pinch of salt and gently fry over a low heat for 10 mins or until softened and translucent. Add the garlic and chilli flakes and cook for 30 seconds. Stir through the tomato purée, cook for 2 mins, then stir through the vodka and cook for 3 mins. Quickly stir through the cream to combine, then remove from the heat.
• Cook the pasta in salted water following pack instructions. Drain and reserve 150ml cooking water. Add roughly 50ml of the water to the tomato sauce, then tip in the pasta and cheese, tossing everything together over a low heat until well coated and glossy (loosen with a splash more of the cooking water if it's a little dry). Season to taste, then serve with a sprinkling of the extra parmesan, a good grinding of black pepper and the basil leaves scattered over the top.

CIAO BELLA LIMONCELLO

Steps:

• Using a potato peeler or sharp knife remove lemon rind. Try not to cut into the pith it will make you mixture bitter.
• Combine vodka and lemon rind in a non reactive bowl (glass), cover and let stand at room temp. for 2 weeks.
• Strain through a sieve into a bowl.
• In a saucepan combine water and sugar cook over medium heat until sugar dissolves, stirring occasionally. Remove from heat and cool to room temp.
• Add vodka mixture. Divide limoncello among sterilized bottle, and seal. Store in the refrigerator up to 1 year.