PENNE ALLA VODKA
Creamy, luscious, and easy to make, this is the best penne alla vodka recipe! This lighter version skips the cream but still tastes decadent.
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 30m
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil for cooking the pasta. Measure the vodka and keep it near the stove.
- In a large, deep skillet or Dutch oven, heat the oil over medium heat. Once it is hot and shimmering, add the onion, salt, and black pepper. Cook until the onion begins to soften, about 5 minutes. Add the garlic and cook just until fragrant, about 30 seconds.
- Carefully add the vodka (be especially cautious if your stove has an open flame). Scrape with a wooden spoon or spatula to deglaze the pan, then let the vodka cook until reduced by half, about 3 minutes.
- Add the crushed tomatoes, oregano, and red pepper flakes. Bring this sauce to a steady simmer, then reduce the heat to a low simmer. Adjust the heat as needed so that the sauce simmers gently so it continues to reduce but does not bubble aggressively. Let simmer until thickened, about 10 minutes. Stir in the half and half and let simmer 5 minutes more.
- While the sauce simmers, cook the pasta in the boiling water to al dente, according to package instructions. Reserve 1 cup of the pasta cooking liquid, then drain the pasta and immediately add it to the sauce. Toss to coat the pasta, adding a bit of the pasta cooking liquid to loosen the sauce as needed. Stir in the Parmesan. Serve hot, sprinkled with basil or parsley.
Nutrition Facts : ServingSize 1 (of 6), Calories 464 kcal, Carbohydrate 61 g, Protein 14 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 17 mg, Fiber 8 g, Sugar 10 g, UnsaturatedFat 4 g
PENNE WITH VODKA SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 5
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.
- Simple Tomato Sauce:
- 1/2 cup extra-virgin olive oil
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 1 stalk celery, chopped
- 1 carrot, chopped
- 2 (32-ounce) cans crushed tomatoes
- 4 to 6 basil leaves
- 2 dried bay leaves
- Sea salt and freshly ground black pepper
- 4 tablespoons unsalted butter, optional
- 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.
- Yield: 6 cups
- Prep Time: 15 minutes
- Cook Time: 1 hour, 10 minutes
PENNE AND VODKA SAUCE
One of the best and easiest recipes I have tried. You can find pancetta at any good Italian deli, try not to substitute as it makes the dish. This is also very good with shrimp added in the last few minutes of simmering. If you like spice, add a dash or 2 of red pepper flakes.
Provided by Rick Naylor
Categories Main Dish Recipes Pasta
Time 25m
Yield 4
Number Of Ingredients 7
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.
- Meanwhile, melt butter or margarine in a large skillet over medium heat. Add pancetta, and saute until lightly browned. Add vodka and stir until it is reduced by half, about 4 to 5 minutes. Stir in tomato sauce and cream. Simmer uncovered for 10 to 12 minutes. Stir every few minutes.
- Stir in pasta, and heat through. Serve with Parmesan cheese.
Nutrition Facts : Calories 795.3 calories, Carbohydrate 87.9 g, Cholesterol 84.1 mg, Fat 35.2 g, Fiber 5.1 g, Protein 23.9 g, SaturatedFat 17.1 g, Sodium 928.9 mg, Sugar 7.5 g
PENNE VODKA WITH HERBED CHICKEN
Steps:
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring frequently. Drain. Return to pot.
- Meanwhile, heat marinara sauce, tomatoes with juices, basil, vodka, and crushed red pepper in heavy large saucepan over medium heat until hot, about 5 minutes. Add shredded chicken and stir until heated through.
- Add sauce to pasta and toss. Season with salt and pepper. Transfer to serving bowl. Sprinkle with cheese and serve.
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- Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring frequently. Drain. Return to pot.
- Meanwhile, heat marinara sauce, tomatoes with juices, basil, vodka and crushed red pepper in heavy large saucepan over medium heat until hot, about 5 minutes. Add shredded chicken and stir until heated through.
- Add sauce to pasta and toss. Season with salt and pepper. Transfer to serving bowl. Sprinkle with cheese and serve.
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