PENNE ALLA VODKA
Provided by Ree Drummond : Food Network
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Cook the pasta according to package directions.
- Saute the garlic and onions in 2 tablespoons butter and the olive oil in a saucepan over medium heat until soft. Pour in the vodka, being careful if your stove has an open flame (remove the pan from the heat before adding). Cook and reduce for 2 to 3 minutes, then pour in the tomato puree. Stir the mixture until it's thoroughly combined, then reduce the heat to low. Pour in the heavy cream. Stir to combine, then turn heat to the lowest simmer possible. Sprinkle in the red pepper flakes and add salt and pepper to taste. Finally, stir in the remaining 1 tablespoon butter. Pour the drained pasta into the sauce and toss to combine. Sprinkle on the Parmesan, then sprinkle on more red pepper flakes if desired.
PENNE ALLA VODKA (WITHOUT VODKA!)
This vodka-less vodka sauce recipe comes together in the amount of time it takes to boil a batch of pasta. Incredibly tasty and shockingly simple, this is sure to become a weeknight dinner favourite.
Provided by Maggie Turansky
Categories Main Courses
Time 10m
Number Of Ingredients 8
Steps:
- Bring a large pot of heavily salted water to a rolling boil over high heat. Once boiling, add pasta, stir to prevent sticking, and cook for about 2 minutes less than the package suggests -- we will finish cooking the pasta in the sauce
- Meanwhile over medium heat in a large skillet, head 2 tablespoons of olive oil until shimmering. Add the onion and crushed garlic (along with a generous pinch of salt) and cook, stirring occasionally, until the onion is softened and translucent and the garlic is very lightly browned, about five minutes. Add the chilli flakes, if using, and cook for a further minute or two.
- Add the tomato paste and cook for about 2 minutes, or until the paste darkens in colour slightly and becomes sticky, Add a ladle-full of pasta water (about 60ml) to loosen the sauce and deglaze the pan.
- Reduce the heat to low and pour in the cream. Stir until well combined with the tomato paste sauce.
- Drain the pasta, reserving some of the pasta cooking water. Add the pasta to the skillet and toss to coat in the sauce. Add more pasta water if necessary until the desired sauce consistency is met. Taste a noodle to see if it is cooked thoroughly, then turn off the heat. Add the parmesan cheese and toss to combine.
- Portion the pasta into bowls and garnish with a bit more parmesan and some basil leaves.
Nutrition Facts : Calories 416 calories, Carbohydrate 45 grams carbohydrates, Cholesterol 62 milligrams cholesterol, Fat 21 grams fat, Fiber 3 grams fiber, Protein 11 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 137 milligrams sodium, Sugar 4 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
ONE-POT PENNE ALLA VODKA
You don't have to cook pasta and sauce separately anymore. In our version of this classic dish, all the ingredients come together in one pot and the pasta cooks while the sauce reduces and thickens.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the olive oil in a 4-quart saucepan over medium heat. Add the onions and cook, stirring occasionally, until softened, about 6 minutes. Add the tomato paste and red pepper flakes and cook, stirring to coat the onions, about 1 minute. Add the canned tomatoes, penne, vodka, 1 teaspoon salt and 3 1/2 cups water and bring to a boil over medium-high heat. Continue to cook, stirring frequently, until the pasta is al dente and the sauce has reduced by about half and thickened, about 12 minutes. Remove from the heat. Stir in the heavy cream, half the Parmesan and 1/2 teaspoon salt. Divide the penne among 4 bowls and garnish with the remaining Parmesan and torn basil leaves.
PENNE ALLA VODKA
THE ABSOLUTE BEST PENNE ALLA VODKA ANYWHERE!! CREAMY, RICH, TOMATO, VODKA SAUCE, WITH PROSCUITTO. I GUARANTEE YOU WILL LOVE THIS DISH!! *tip* squeeze the tomatoes to drain them so the sauce isnt watery
Provided by Bri22
Categories Penne
Time 15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a wide pot big enough to hold all the pasta and sauce, melt the butter.
- add the garlic and cook until golden brown.
- stir in the proscuitto and cook for a a minute or two.
- add the tomatoes, crushed pepper, pepper and salt.
- simmer for 5 minutes.
- stir in the cream and cook for 2 minutes stirring alot.
- add the vodka and cook until it no longer smells strongly of vodka (about 3-5 minutes).
- cook the pasta as directed on box but al dente.
- add the pasta to the pot with the sauce and mix until it is all coated over the pasta.
- toss with the cheese and serve immediately.
PENNE ALLA NO VODKA
This was created while making Penne alla Vodka when I realized I was out of Vodka. Oh NO! I made a few changes to a recipe I'd used in the past and my family thought it was perfect without the Vodka. I was given orders not to change a thing next time. This makes a great meal served with grilled Italian sausage on the side or mixed with the pasta & "pink" sauce.
Provided by Shabby Sign Shoppe
Categories One Dish Meal
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In one pot boil water for pasta.
- In a heavy pot melt the butter.
- Add the garlic and cook until golden brown.
- Add the tomatoes, crushed pepper, onion powder, basil, Italian seasoning, pepper and salt.
- Simmer for 5 minutes.
- Cook the pasta as directed.
- Stir in the cream and cook for 2 minutes stirring alot.
- Add the pasta to the pot with the sauce and mix until it is all coated over the pasta.
- Serve immediately with freshly grated cheese.
Nutrition Facts : Calories 515.9, Fat 21.6, SaturatedFat 12.7, Cholesterol 59.8, Sodium 730.5, Carbohydrate 72.5, Fiber 11.2, Sugar 0.2, Protein 12.4
PENNE ALLA VODKA
Although this dish, now listed on countless Italian restaurant menus, has a certain novelty, it takes just one bite to discover how successful the combination is. This version comes from Le Sirenuse, in Positano, Italy.
Provided by Food Network
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Melt butter in a deep 12-inch heavy skillet over moderately low heat. Add onion and cook, stirring occasionally, until it begins to soften, about 5 minutes. Stir in vodka, bring to a simmer, and simmer for 4 minutes. Add tomato puree and cream and simmer, stirring occasionally, until onion is soft, about 5 minutes. Stir in ham, Tabasco, salt, and pepper. Keep sauce warm over very low heat. Cook pasta in 6- to 8-quart pot of boiling salted water (1 tablespoon salt per every 4 quarts water) until al dente. Reserve 1/2 cup cooking water and drain pasta. Add pasta to sauce and toss with sauce and cheese, adding some of reserved cooking water if pasta seems dry.
PENNE ALLA NO VODKA
This was created while making Penne alla Vodka when I realized I was out of Vodka. Oh NO! I made a few changes to a recipe I'd used in the past and my family thought it was perfect without the Vodka. I was given orders not to change a thing next time. This makes a great meal served with grilled Italian sausage on the side or mixed with the pasta & "pink" sauce.
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In one pot boil water for pasta.
- In a heavy pot melt the butter.
- Add the garlic and cook until golden brown.
- Add the tomatoes, crushed pepper, onion powder, basil, Italian seasoning, pepper and salt.
- Simmer for 5 minutes.
- Cook the pasta as directed.
- Stir in the cream and cook for 2 minutes stirring alot.
- Add the pasta to the pot with the sauce and mix until it is all coated over the pasta.
- Serve immediately with freshly grated cheese.
Nutrition Facts : Calories 515.9, Carbohydrate 72.5, Cholesterol 59.8, Fat 21.6, Fiber 11.2, Protein 12.4, SaturatedFat 12.7, Sodium 730.5, Sugar 0.2
NO CREAM-NO CRY PENNE ALLA VODKA
The dirty little secret about Penne alla Vodka is not the vodka but the hefty amount of heavy cream. Vodka is colorless, odorless, and without much flavor-not really attributes of a superstar ingredient. It's the combination of cream and tomato sauce that gives this dish its signature flavor. The traditional cream is swapped here for low-fat Greek yogurt.
Yield serves 4
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Add the pasta and cook according to the package directions, about 9 minutes; drain.
- While the pasta is cooking, bring the marinara sauce and crushed red pepper to a simmer in a large nonstick sauté pan over medium heat. Cook the sauce, stirring it occasionally with a heat-resistant rubber spatula, until it is slightly thickened, about 5 minutes. Remove the sauté pan from the heat.
- Stir about 1/2 cup of the marinara sauce into the yogurt until smooth (this tempers it and prevents the yogurt from curdling). Then whisk the yogurt mixture back into the marinara sauce.
- In a large serving bowl, toss the sauce with the drained penne and the basil. Season with salt and pepper to taste. Sprinkle the cheese on top, and serve.
- Whole-wheat pasta has a dense texture that makes it a little tougher than regular pasta. Some people like that chewiness; some don't. If you're in the latter category, overcook it a bit. Toward the end of the cooking time, keep testing it until it's as tender as you like it.
- Fat: 60g (before), 4.8g (after)
- Calories: 618 (before), 320 (after)
- Protein: 18g
- Carbohydrates: 55g
- Cholesterol: 11mg
- Fiber: 6g
- Sodium: 416mg
PENNE AL FORNO ALLA VODKA
Easy to make baked penne pasta with a tomato-alfredo vodka sauce. For fresher taste, use 2 diced Roma tomatoes instead of the canned tomatoes. As for the vodka, don't use anything too dramatic. My favorites are plain Absolut, absolut peppar, absolut citron, and the lemon smirnoff. If the vodka is flavored, only use 1 1/2 shots instead of two. Sometimes I add shrimp to add some protein to the dish, and this is how to do so: About an hour before starting the dish, coat your shrimp with olive oil. Grind black pepper over the top and drizzle lemon juice over the top. Put the shrimp in a bag and add a small amount more of all those ingredients plus a dash of balsamic vinegar and a good season of basil. Marinate for at least 30 mins, then broil for 4 minutes, turn over, another 4 minutes. Keep warm in a toaster oven until pasta is baked and add shrimp to the finished dish.
Provided by collegecookbook
Categories Penne
Time 1h5m
Yield 1 Pasta bake, 2-6 serving(s)
Number Of Ingredients 13
Steps:
- Mince desired amount of onion (I prefer about 3 slices).
- Sauté onion in enough olive oil to cover the bottom of a saucepan. Add balsamic vinegar and desired amount of pepper and basil to the olive oil before cooking the onion.
- After cooking for about 2-4 minutes, pour the half and half on top and simmer for about 7 minutes.
- Add desired amount of canned tomatoes, but be sure to pour in all of the tomato juice. (I use 3/4s of a can) Mix well and simmer for another 7 minutes.
- SLOWLY add 5 oz of parmesan cheese: Add 2 spoons full, stir until mixed, repeat until you have enough cheese to cover the top of your pasta dish.
- After cheese is mixed and melted throughout, remove the sauce from heat.
- Add the vodka to the sauce right before you begin the next step. You want the sauce to be somewhat cool to keep the alcohol from burning out, as you want this to happen while baking the dish.
- In a dish big enough to hold all the pasta (mine is around 12x6x3 in), drizzle olive oil on the bottom until the dish is lightly covered. Add a THIN layer of DRY pasta and SPOON a layer of sauce on top. For every three spoons of sauce, add one spoon of water. when the first layer is covered, add another THIN layer of pasta and repeat until running out of sauce. DO NOT SKIP THE WATER.
- When all sauce is used, the dish should be about 3/4ths full of pasta. If all of the pasta is not submerged in the sauce/water mix, add water until it is.
- Drizzle Lemon juice and sprinkle oregano over the top (optional).
- Bake at 375 degrees for 30 minutes.
- After cooking for 30 minutes, take a fork and dig to the middle and try piece of pasta, if moderatly chewy, top the dish with the rest of your Parmesan and bake for another 5-10 minutes. If if the pasta is still starchy, bake for another 5-10 minutes, then add the cheese, and bake again 10 minutes.
- Let sit out for at least 5 minutes to cool and finalize the pasta.
Nutrition Facts : Calories 1636.9, Fat 72.7, SaturatedFat 26.2, Cholesterol 106.9, Sodium 1154.3, Carbohydrate 186.8, Fiber 26, Sugar 7.4, Protein 48.6
PENNE ALLA VODKA
It is suggested when you make this recipe that you use a premium vodka as a less expensive brand will give a harsh taste. To allow your pasta and sauce to finish cooking at the same time, add your pasta to the boiling water directly after adding the vodka to the sauce. This recipe is from Cook's Illustrated Nov/Dec 2006
Provided by Bev I Am
Categories Penne
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Puree half of tomatoes in food processor until smooth.
- Dice remaining tomatoes into 1/2" pieces, discarding cores.
- Combine pureed and diced tomatoes in liquid measuring cup (you should have about 1 2/3 cups).
- Add reserved liquid to equal 2 cups.
- Heat oil in large saucepan over medium heat until shimmering.
- Add onion and tomato paste and cook, stirring occasionally, until onions are light golden around edges, about 3 minutes.
- Add garlic and pepper flakes; cook, stirring constantly, until fragrant, about 30 seconds.
- Stir in tomatoes and 1/2 tsp salt.
- Remove pan from heat and add vodka.
- Return pan to medium-high heat and simmer briskly until alcohol flavor is cooked off, 8-10 minutes; stir frequently and lower heat to medium if simmering becomes too vigorous.
- Stir in cream and cook until hot, about 1 minute.
- Meanwhile, bring 4 quarts water to boil in large Dutch oven over high heat.
- Add 1 TBS salt and pasta.
- Cook until just shy of al dente, then drain pasta, reserving 1/4 cup cooking water, and transfer pasta back to Dutch oven.
- Add sauce to pasta and toss over medium heat until pasta absorbs some of the sauce, 1-2 minutes, adding reserved cooking water if sauce is too thick.
- Stir in basil and adjust seasoning with salt.
- Divide among pasta bowls and serve immediately, passing Parmesan separately.
- For Penne Alla Vodka With Pancetta:.
- Heat 1 TBS olive oil in large saucepan over medium-high heat, add 3 oz thinly sliced pancetta, cut into 1/2" pieces (about 1/2 cup)and cook until crisp, 6-8 minutes. Using slotted spoon, transfer pancetta to small bowl and set aside. Pour off all but 2 TBS fat from pan and continue with recipe for Penne alla Vodka, using fat in pan instead of oil in step 5, reducing salt to a pinch in step 8, and adding reserved pancetta to sauce along with basil in step 16.
Nutrition Facts : Calories 660.1, Fat 20.6, SaturatedFat 8.2, Cholesterol 40.8, Sodium 58.2, Carbohydrate 101.7, Fiber 15.5, Sugar 6.6, Protein 11.4
HIGHLY RATED PENNE ALLA VODKA
This recipe was taken from America's Test Kitchen's Best-Ever Recipes with slight modifications. It has become a family favorite and is easy to make. I suggest using Smirnoff Vodka and whole tomatoes without any additional seasonings to avoid unnecessary sugar/salt. For those of you with allergies, I personally use lactose-free whipping cream and Tru Roots ancient grains penne to make it lactose-free and gluten-free. Baked chicken is a great addition to complete the meal!
Provided by amanda.nagy
Categories Vegetable
Time 30m
Yield 4 , 4 serving(s)
Number Of Ingredients 13
Steps:
- Puree half of the tomatoes in a food processor until smooth (about 20 seconds).
- Chop the remaining tomatoes into 1/2 inch pieces, discarding the cores. Combined the pureed and diced tomatoes in a liquid measuring cup (about 1 2/3 cups). Add the reserved liquid to equal 2 cups.
- Bring 4 quarts water to a boil in a large pot for the pasta. Add 1 tablespoon salt and the pasta to the boiling water. Cook, stirring often, until the pasta is almost al dente.
- Heat the oil in a large saucepan over medium heat until shimmering. Add the onion and tomato paste and cook, stirring occasionally, until onion is light golden around the edges (about 3 minutes).
- Stir in the garlic and pepper flakes and cook until fragrant (about 30 seconds).
- Stir in the tomatoes and 1/2 teaspoon of salt. Remove the saucepan from the heat and add the vodka.
- Return the saucepan to medium heat and simmer, stirring frequently, until the alcohol flavor has cooked off (8-10 minutes).
- Stir in the cream and cook until hot (about 1 minute).
- Reserve 1/4 cup of the pasta cooking water, drain the past, and return it to the pot.
- Stir in the sauce and toss to combine. Cook over medium heat until the pasta absorbs some of the sauce (about 1-2 minutes). You can thin the sauce with the reserved pasta cooking water if needed.
- Stir in the basil and serve. Pass grated Parmesan cheese separately for extra flavour!
- Slice and add baked chicken on top (optional).
Nutrition Facts : Calories 680.5, Fat 20.6, SaturatedFat 8.2, Cholesterol 40.8, Sodium 2093.1, Carbohydrate 101.4, Fiber 15.5, Sugar 6.6, Protein 11.4
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