Penne With Vodka Pumpkin 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.
• 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 WITH VODKA SAUCE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup of the cooking water, then drain the pasta. Drizzle lightly with olive oil, toss and set aside.
• Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the shallot and cook, stirring, until soft, about 2 minutes. Add the tomatoes, vodka, the reserved cooking water, 1/2 teaspoon salt and the red pepper flakes. Bring to a rapid simmer and cook, stirring occasionally, until slightly thickened, 12 to 15 minutes. Stir in the cream and simmer 1 more minute.
• Add the cooked pasta, the remaining 1 tablespoon olive oil, the grated cheese and parsley to the sauce. Cook, tossing, 2 to 3 minutes. Season with salt. Divide among bowls and top with more cheese.

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 WITH CREAMY PUMPKIN SAUCE

Steps:

• Cook pasta in a large pot of boiling salted water until al dente. Reserve 2 cups pasta water; drain pasta and set aside.
• In pasta pot, heat oil over medium. Add rosemary and fry, stirring, until starting to brown, 1 to 2 minutes. Using a slotted spoon, transfer rosemaryto a paper towel, leaving oil in pot.
• Carefully (oil is hot and will spatter) add pumpkin puree, garlic, half-and-half, Parmesan, vinegar, red-pepper flakes, and 1 cup reserved pasta water to pot. Stir sauce until heated through, 2 to 3 minutes.
• Add pasta to sauce, and toss to coat. If sauce is too thick, add some reserved pasta water. Season generously with salt. Serve pasta sprinkled with fried rosemary and, if desired, more red-pepper flakes.

PENNE AND VODKA 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.
• 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.

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 PINK VODKA 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 a large skillet, saute garlic in the butter. Add vodka and cook for 3 minutes. Pour in tomatoes and cheese; stir until cheese melts. Stir in heavy cream and heat thoroughly. Mix sauce into hot pasta.

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!

PENNE WITH VODKA PUMPKIN SAUCE

Steps:

• In a large sauce pot, combine leeks, olive oil, garlic, and sea salt.
• Cook over medium heat until leeks are very tender and translucent and garlic is soft enough to be easily mashed with a wooden spoon (reduce heat if necessary - do NOT brown!) This will take about 10-15 minutes.
• Turn heat to high and add the vodka and crushed red pepper flakes.
• Reduce the vodka until there is just a thin layer of liquid in the pan and a nice aroma in the air.
• Add the squash (the smaller the dice, the quicker it will cook), the water, and rosemary or sage.
• Simmer 10-20 minutes, adding water if necessary until the squash is soft enough to mash with a wooden spoon or potato masher to create a slightly chunky sauce.
• In the meantime, cook 1 pound dried penne pasta in plenty of boiling salted water until almost tender.
• Scoop the pasta into the sauce pot, adding some of the pasta cooking liquid as needed to maintain the sauce consistency.
• Season with drizzled olive oil, sea salt and freshly ground pepper to taste.
• Stir in the diced mozzarella.
• Serve with grated Stravecchio cheese.

PENNE WITH PUMPKIN SAUCE

Steps:

• In a large skillet cook the onion, bell pepper and garlic in the butter over moderate heat, stirring, until the vegetables are softened.
• Stir in the pumpkin, broth, water, cream, nutmeg, and salt and pepper to taste.
• Simmer the sauce, stirring occasionally, for 10 minutes.
• While the sauce is simmering, in a kettle of boiling salted water, boil the penne until it is al dente.
• Reserve 1 cup of the cooking water and drain penne well.
• Add the penne to the sauce and cook the mixture over moderate heat, stirring and thinning with reserved water if needed, for 1 to 20 minutes or until pasta is well coated.
• Stir parsley into pasta and serve with parmesan cheese, as desired.
• Enjoy!

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 RECIPE - (4.3/5)

Steps:

• Heat olive oil in 2-quart saucepan over medium-high heat. Cook onions 4 minutes or until tender. Stir in garlic and cook 30 seconds. Stir in vodka and cook 1 minute. Stir in sauces. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to medium-low and simmer, stirring frequently, 4 minutes. Serve over hot rigatoni or penne pasta and sprinkle with fresh basil.

PENNE WITH PUMPKIN SAUCE

Steps:

• In a large skillet cook the onion, the bell pepper, and the garlic in the butter over moderate heat, stirring, until the vegetables are softened, stir in the pumpkin, the broth, the water, the cream, the nutmeg, and salt and pepper to taste, and simmer the sauce, stirring occasionally, for 10 minutes. While the sauce is simmering, in a kettle of salted boiling water boil the penne until it is al dente, ladle out the reserve about 1 cup of the cooking water, and drain the penne well.
• Add the penne to the sauce, cook the mixture over moderate heat, stirring and thinning the sauce as desired with some of the reserved cooking water, for 1 to 2 minutes, or until the pasta is coated well, and stir in the parsley. Divide the pasta between 2 plates and serve it with the Parmesan.

PENNE WITH VODKA

Steps:

• Cook onion and garlic in butter over moderate heat, stirring, for 5 minutes, or until softened; add vodka and cook over moderately-high heat for 4 minutes.
• Add puree and cream and cook over moderate heat, stirring, for 5 minutes.
• Stir in ham, Tabasco and salt to taste.
• Cook penne until al dente.
• In a large serving bowl, toss penne with sauce.
• Sprinkle Parmesan over and serve immediately.

CHEF JOHN'S PENNE WITH VODKA SAUCE

Steps:

• Cook and stir bacon and rosemary sprig with olive oil in a large, deep skillet over medium heat until bacon renders its fat but is not crisp, about 5 minutes. Pour vodka into the skillet, standing back to avoid any flare-ups. Raise heat to high and continue to cook until the vodka reduces to about 2 tablespoons.
• Pour heavy cream into skillet, stir briefly, and add black pepper; bring sauce to a boil. Reduce heat to medium; cook and stir until sauce has slightly reduced, 3 to 4 minutes. Mix marinara sauce and water into cream mixture and bring to a simmer. Lower heat and simmer sauce 20 to 25 minutes to blend flavors.
• Fill a large pot with salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta, stirring occasionally, until cooked through but still chewy, about 10 minutes; drain and return to pot. Pour sauce over penne and stir to combine. Turn off heat, cover pot with a lid, and let stand 5 minutes for pasta to absorb sauce. Serve sprinkled with Parmesan 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.