Penne Alla Vodka Grilled Cheese Recipe By Tasty Food

PENNE ALLA VODKA RECIPE BY TASTY

Steps:

• Heat 1 tablespoon of olive oil in a large skillet.
• Add onion and 1 clove of garlic, and cook until onions are translucent.
• Add tomato sauce and mix to combine with onion and garlic.
• Add vodka, dried basil, red pepper flakes, and salt. Let this to simmer for 2 minutes to allow most of the alcohol to burn off.
• Add heavy cream and stir until fully combined. The sauce will turn into a beautiful light orange creamy mixture.
• Add cooked pasta to vodka sauce and mix until noodles are fully coated in sauce.
• Cover with a lid and let simmer for 5 minutes or until the sauce has reduced by half.
• Garnish with basil.
• Enjoy!

PENNE ALLA VODKA FROM LEFTOVER SAUCE RECIPE BY TASTY

Steps:

• In a large pot over medium heat, add the olive oil and onion, and cook until the onion is slightly translucent.
• Add the garlic, salt, and vodka, and cook for about 2 minutes, stirring constantly.
• Add the tomato sauce and heavy cream, and bring to a boil.
• Add the cooked penne and stir until the sauce evenly coats the pasta.
• Serve warm with Parmesan and parsley.
• Enjoy!

PENNE ALLA VODKA PASTA RECIPE BY TASTY

Steps:

• Heat oil in a large pot over high heat. Cook onion until translucent.
• Add beef, salt, and pepper, cooking until all the moisture has evaporated and the beef is browned.
• Add crushed tomatoes, vodka, and chili flakes, stirring and cooking until half of the liquid has evaporated and the sauce has reduced.
• Add cream, stirring until evenly incorporated.
• Stir in pasta until evenly coated.
• Serve with parsley and parmesan.
• Nutrition Calories: 1753 Fat: 69 grams Carbs: 193 grams Fiber: 13 grams Sugars: 22 grams Protein: 93 grams
• Enjoy!

PENNE ALLA VODKA

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 GRILLED CHEESE RECIPE BY TASTY

Steps:

• Bring a medium pot of well-salted water to a boil over high heat. Add the penne and cook for 7-8 minutes, until the pasta is mostly cooked but still has a raw bite to it. Reserve 1 cup of the pasta cooking water, then drain the penne and set aside.
• Melt 1 tablespoon of butter and the olive oil together in a large skillet over medium heat until the butter is bubbling. Add the onion and ¼ teaspoon salt and sauté for 2-3 minutes, until softened and translucent. Add the garlic and red pepper flakes and sauté for 1 minute, stirring occasionally to prevent browning, until fragrant.
• Add the tomato paste and stir to combine. Cook for 4-6 minutes, until the tomato paste is slightly thickened and darker in color. Deglaze the pan with the vodka, scraping up any browned bits from the bottom of the pan. Stir in the tomato sauce and heavy cream until well combined. Stir in the Parmesan cheese until melted, 1 minute.
• Add ⅓ cup of the reserved pasta water and simmer for 2-3 minutes, until the sauce thickens. Season with the remaining ½ teaspoon of salt. Transfer about ⅔ cup of the sauce to a bowl and set aside.
• Fold the penne into the remaining sauce and cook for 1-2 minutes, until the pasta is al dente and well coated in the sauce. If the sauce looks dry at all, add a couple more tablespoons of pasta water to loosen the sauce.
• Make the grilled cheese sandwiches: Spread 1-2 tablespoons of softened butter over one side of each slice of bread.
• Place a slice of bread, buttered side down, in a large skillet over medium-low heat. Top with 2 ounces of torn mozzarella, half of the penne alla vodka, another ounce of mozzarella, half of the basil, 2 more ounces of mozzarella, and 1 tablespoon of the reserved vodka sauce. Top with a second slice of bread, buttered side up. Cook for 4-5 minutes, until the cheese is melting and the bottom of the bread is golden brown. Flip and cook for 2-3 minutes more, until the cheese is fully melted and the second side is golden brown. Repeat with the remaining ingredients to make another sandwich.
• Serve the grilled cheese hot with the reserved vodka sauce alongside for dipping.
• Enjoy!

PENNE ALLA VODKA

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 VODKA

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.

PASTA ALLA VODKA

Steps:

• Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente. Drain.
• While the pasta is cooking, combine 2 tablespoons of the oil, the garlic, shallots or onions and crushed red pepper in a large skillet and cook over medium-high heat, stirring occasionally, until everything starts to sizzle and begins to soften, 1 to 2 minutes. Stirring constantly, carefully pour in the tomato sauce (it will sizzle) until well combined with the other ingredients. Remove from the heat and add the vodka, 1/2 teaspoon salt and a few grinds of black pepper. Return to the heat and bring to a simmer and cook, stirring occasionally, until the sauce has thickened and reduced slightly, about 5 minutes. Stir in the cream and continue to cook for 1 minute.
• Add the pasta to the skillet and stir to coat well. Let the pasta cook briefly in the sauce until it thickens a little more and clings nicely to the pasta. Stir in the Parmesan, remaining 1 tablespoon oil, 1/4 teaspoon salt and a few grinds of black pepper. Transfer the pasta to a serving dish and sprinkle with the parsley if using. Serve, passing more Parmesan at the table.

PENNE ALLA VODKA

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.

FABULOUS PENNE A LA VODKA

Steps:

• Heat the oil in a large saucepan; when hot, saute the onions until golden brown, about 5 minutes. Add crushed tomatoes to the saucepan.
• Stir in the oregano, basil, salt and pepper and simmer 1 hour to concentrate flavors.
• While the sauce is cooking, heat 4 T of the butter in a skillet over medium heat. Saute the mushrooms and hot pepper flakes until the mushrooms are golden.
• Carefully add the vodka and simmer for 5 minutes to cook off the alcohol.
• Add the heavy cream and bring to a simmer; pour the cream mixture into the tomato puree; stir to mix. Keep the sauce warm while cooking the pasta.
• Add the kosher salt to 6 quarts of water. Bring to a rolling boil. Add pasta to boiling water; cook uncovered until pasta is al dente, about 12 minutes. Drain well.
• Melt the remaining 4 T of butter in a large skillet. Stir in pasta to glaze, then add Parmesan cheese and mix thoroughly. Stir in 1/3 or the sauce and mix with the pasta; divide among plates. Top each plate with some additional sauce; pass remaining sauce and additional cheese at the table.