Penne In Vodka Cream Sauce Catelli Food

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 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 IN VODKA CREAM SAUCE - CATELLI®

Steps:

• Cook penne rigate according to package directions.
• Saute bacon 2-3 minutes. Add onion and sauté until tender. Add vodka; cook 1 minute or until most of the vodka has reduced. Stir pasta sauce and cream; simmer 4-5 minutes.
• Toss penne rigate with sauce and serve topped with parsley.

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. Add sausage, 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,.

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!

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.

PENNE WITH CREAMY VODKA SAUCE

Steps:

• Prepare the pasta according to the package directions. Drain well. Return pasta to the saucepot, add salt & pepper to tast and 1 tablespoons butter.
• In a 1 1/2 quart saucepan, stir the pasta sauce, vodka, basil, and red pepper flakes. Heat over medium heat to a simmer, stirring occasionally. Remove from heat and gently stir in the cream.
• Pour the sauce over the paste. Toss to coat.
• Spoon pasta into a serving bowl and sprinkle with Parmesan cheese.
• Serve with additional cheese, if desired.

PENNE IN VODKA SAUCE

Steps:

• Soak red peppers in vodka for 24 hours.
• Combine cream, butter and tomatoes in heavy large saucepan. Simmer until reduced by 1/3, about 12 minutes.
• Cook pasta according to directions. Drain and add to sauce. Boil 1 minute, stirring constantly. Discard red peppers, and add vodka to pasta.
• Simmer until sauce thickens, stirring constantly, about 3 minutes. Mix in 3/4 cup Parmesan and parsley.
• Serve immediately, passing additional Parmesan and pepper separately.

PENNE WITH VODKA CREAM SAUCE

Steps:

• In a large pot of boiling water, cook the penne according to package directions. Drain and place in a serving bowl; keep warm.
• Place a medium nonstick skillet over medium heat 30 seconds; melt the margarine 30 seconds more. Add the shallots; cook, stirring frequently, 2-3 minutes, until softened. Add the broth, tomato paste and pepper flakes; cook, stirring constantly, about 1 minute, until combined.
• Reduce the heat to low. Add the cream and vodka; cook, stirring constantly, 2 minutes, until heated through; do not let the mixture boil. Pour the sauce over the penne and toss to coat. Sprinkle with the parsley and cheese. Divide evenly among 4 plates and serve.

PENNE RUSSO A LA VODKA WITH BASIL CREAM SAUCE

Steps:

• Cook pasta in a large pot of boiling lightly salted water for about 8-10 minutes or until al dente and then drain.
• Heat oil in large skillet or wok over medium heat.
• Saute garlic, prosciutto, and red pepper flakes for 1 minute.
• Stir in tomatoes and tomato paste and cook for 3 minutes.
• Stir in vodka and cream and simmer for 15 minutes.
• Stir in Parmesan and chopped basil.
• Add pasta and toss until evenly coated.
• Serve with additional Parmesan cheese if desired.