Penne Rigate In A Vodka Sauce Food

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 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 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.

PENNE WITH VODKA SAUCE

Steps:

• In a large skillet, heat corn oil over medium-low heat.
• Add garlic, stirring constantly, cook one minute.
• Stir in tomato sauce, cream, vodka, basil and oregano.
• Cook 8 minutes.
• Stir in shrimp (optional) and Parmesan cheese; heat through.
• Toss with penne.
• Serve.

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 RIGATTI ALA VODKA

Steps:

• In a pasta pot or a large cooking pot, fill 3/4 full with water and bring to a rolling boil.
• Add 1 tablespoon salt and 2 tablespoons olive oil.
• Add pasta and cook uncovered for about 12 minutes or until el dente'.
• DO NOT OVERCOOK.
• In the meantime, in a medium size frying pan, heat Vodka and cayenne pepper until near boiling.
• CAREFULLY light the Vodka using a long stick match and let the alcohol burn off.
• USE CAUTION.
• Soon as the alcohol burns out, add the milk, heavy cream and ketchup.
• Simmer until sauce thickens, about 15 minutes, stirring occasionally.
• Add 1/4 cup of grated Parmigiano Reggiano cheese and stir to blend.
• Cook for 2 minutes longer.
• Drain pasta well and transfer to a large bowl.
• Pour sauce mixture over and toss to coat.
• Sprinkle remaining 1/4 cup of Parmigiano Reggiano cheese and mix lightly.
• Serve immediately.