VODKA SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 2 chopped shallots in a skillet with 2 tablespoons butter over medium heat, about 3 minutes. Add 3/4 cup heavy cream, 2 cups Perfect Marinara Sauce (see Cook's Note) and a pinch of red pepper flakes; heat through. Stir in 1/4 cup grated parmesan and 1 to 2 tablespoons vodka; season with salt. Toss with penne.
PENNE WITH VODKA SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 1h25m
Yield 6 cups
Number Of Ingredients 16
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.
PERFECT VODKA SAUCE WITH PROSCIUTTO
I adopted this recipe in Aug. 2006 & will add input whenever I prepare it. It originally was posted Dec 11, 2002. Original comments: "The best vodka sauce I've ever had. Restaurants wish they had this recipe. Really, it's true."
Provided by newspapergal
Categories Sauces
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a large frying/saute pan add oil, butter and garlic, saute on low flame until oil starts to bubble.
- Add tomatoes, salt and pepper.
- Cook covered on a low flame for about 30 minutes.
- Add vodka.
- Cook uncovered for 25 minutes.
- Add prosciutto-- cook 5 more minutes.
- Add basil and heavy cream-- cook just 5 more minutes.
- SERVE IT NOW!
- I like this over penne pasta.
- I only use Barilla.
PENNE RIGATE IN A VODKA SAUCE
Steps:
- Bring a large pot of salted water to boil for the pasta. When the sauce is almost done, slip the pasta into the pasta pot, stir around, and cook until al dente.
- Melt the butter in the olive oil in a large skillet over medium heat. Toss in the diced onion and crushed garlic, and let them sweat a few minutes, without coloring. Clear a "hot spot" and toast the peperoncino for a minute. Then ladle in about 1/2 cup pasta water, stir, and let simmer to break down the onion, about 2 to 3 minutes.
- Once the onion has softened, pour in the crushed tomatoes. Slosh out the can with about a cup of pasta water, and add it to the sauce. Season with salt, bring to a simmer, and cook until thickened, about 10 to 12 minutes.
- When the sauce has thickened, remove the garlic cloves, then add the half-and-half and vodka. Bring to a boil, and cook until the sauce comes together and thickens again. When the pasta is al dente, scoop out of the pot with a strainer or spider, and drop it directly into the sauce. Cook and toss the pasta in the sauce until coated all over. Remove from heat, and toss with the grated cheese and basil. Serve immediately.
BEST VODKA SAUCE
Friends will think they are in a five-star restaurant and that you slaved for hours. That'll be our secret.
Provided by J. Lynn
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 25m
Yield 16
Number Of Ingredients 8
Steps:
- Heat a large saucepan over high heat until the surface is very hot; add minced garlic and sear until brown, 1 to 2 minutes. Pour vodka into the saucepan, taking care to avoid any flames that ignite from the alcohol meeting the hot surface of the pan. Quickly pour cream into pan to douse the flames and stir; add tomato sauce, crushed tomatoes, Parmesan cheese, basil, and parsley.
- Bring the mixture to a boil, remove from heat, and rest sauce long enough to let herbs flavor the sauce, 5 to 10 minutes.
Nutrition Facts : Calories 152.8 calories, Carbohydrate 6 g, Cholesterol 43 mg, Fat 11.9 g, Fiber 1.3 g, Protein 2.8 g, SaturatedFat 7.3 g, Sodium 343.6 mg, Sugar 2 g
VODKA SAUCE
Recipe came from "Aunt Lynn". As she says, this is "happy", and you will be too. This is the easiest recipe for a classic Italian meal. Prep time is exact.
Provided by Chef Erin
Categories Penne
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Sauté onion, garlic, and olive oil in large sauce pot until translucent, do NOT overcook or brown.
- Add 2 cans of crushed tomatoes, and vodka.
- Cook about 1/2 hour or until all alcohol has burned off.
- Add heavy cream and basil.
- Add tomato paste to your discretion, although sauce should be of a thick consistency, some people like theirs thin.
- Let sauté about 1/2 hour.
- Serve with penne and freshly grated parmesan cheese.
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