CHICKEN RIGATONI WITH VODKA SAUCE
Three of my favorite things folded into one recipe: pasta, chicken and a creamy VODKA SAUCE!! The sauce and the chicken gets wedged into the center of the pasta and it makes for the MOST perfect bite of all times.
Provided by Gaby
Categories Dinner
Number Of Ingredients 16
Steps:
- Cook the ground chicken in a large saucepan with 2 teaspoons olive oil and Italian seasoning and red pepper flakes until crumbly and fully cooked. Season with salt and pepper. Remove and set aside.
- Heat the oil and butter in the same saucepan over medium-high heat. Once the butter has melted, add the onions and cook, stirring frequently, until softened but not browned, about 3 minutes. Add the garlic, oregano and crushed red pepper flakes; cook, stirring, until fragrant, about 1 minute. Add the crushed tomatoes, with their juices. Bring to a boil over high heat, then reduce the heat to medium-low so the mixture is barely bubbling; cook for 20 to 30 minutes, stirring occasionally, until the sauce has thickened and reduced to 4 cups. Season with salt and pepper.
- Working in batches as needed, transfer the sauce to a blender. Add the cream and vodka. Remove the center knob on the lid (to allow steam to escape); place a towel over the lid to prevent spilling. Starting on the lowest speed and gradually increasing to high, blend until completely smooth, about 30 seconds. Return to the saucepan and bring just to a boil over high heat, then reduce to medium-low and cook, allowing the sauce to reduce and the vodka to cook off.
- Cook the pasta until al dente. Drain the pasta, reserving 1 1/2 cups of the cooking water, then return the pasta to the pot with the sauce and add the chicken. Stir to combine, and cook over medium heat, stirring frequently, adding some of the reserved pasta cooking water as needed to thin it out.
- Serve right away, topped with basil and grated cheese (to taste). Season with salt and pepper to taste
PASTA ALLA VODKA
Sit back and tuck into a big bowl of pasta alla vodka, a creamy tomato pasta with - as you can guess - vodka, which balances out the intense flavours
Provided by Esther Clark
Categories Dinner
Time 30m
Number Of Ingredients 10
Steps:
- Heat the oil in a large frying pan or casserole dish. Add the shallot and a large pinch of salt and gently fry over a low heat for 10 mins or until softened and translucent. Add the garlic and chilli flakes and cook for 30 seconds. Stir through the tomato purée, cook for 2 mins, then stir through the vodka and cook for 3 mins. Quickly stir through the cream to combine, then remove from the heat.
- Cook the pasta in salted water following pack instructions. Drain and reserve 150ml cooking water. Add roughly 50ml of the water to the tomato sauce, then tip in the pasta and cheese, tossing everything together over a low heat until well coated and glossy (loosen with a splash more of the cooking water if it's a little dry). Season to taste, then serve with a sprinkling of the extra parmesan, a good grinding of black pepper and the basil leaves scattered over the top.
Nutrition Facts : Calories 866 calories, Fat 43 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 9 grams sugar, Fiber 9 grams fiber, Protein 20 grams protein, Sodium 0.4 milligram of sodium
CHICKEN SAUSAGE RIGATONI IN A SPICY VODKA SAUCE
Steps:
- Bring a large pot of water to boil for the pasta. In a large saute pan over medium heat melt butter with oil. Add chicken sausage and brown, 3 to 4 minutes, breaking up large chunks with a wooden spoon. Add onions, jalapenos and garlic and saute until softened, about 5 minutes. Add green pepper, paprika, Italian seasoning, salt and pepper, to taste, and cook 3 minutes more.
- Generously salt the pasta water and add the rigatoni. Cook until al dente, about 12 minutes.
- Meanwhile, add tomatoes to the sauce and bring to a simmer, for about 10 minutes. Add vodka and cream and cook a few minutes more. Toss in cheese and chopped parsley. To serve, drain the pasta well and add to the sauce. Mix until pasta is nicely coated. Season with salt and pepper, to taste.
VODKA RIGATONI
Rigatoni with a tomato cream sauce. Can be frozen.
Provided by ANGCHICK
Categories World Cuisine Recipes European Italian
Time 50m
Yield 8
Number Of Ingredients 14
Steps:
- Drain roasted peppers, reserving a small amount of the liquid. Cut peppers into strips.
- Combine prosciutto, cream, crushed tomatoes, vodka, roasted peppers with reserved liquid, parsley, garlic powder, sugar, salt and black pepper, and crushed red pepper in a saucepan. Cover. Cook over medium heat, stirring often, until the sauce comes to a boil. Reduce heat, and simmer for 30 minutes.
- Meanwhile, cook pasta according to package directions. Drain, and transfer to a large serving bowl.
- Stir cheese into the sauce. Stir sauce into rigatoni and top with peas.
Nutrition Facts : Calories 557.5 calories, Carbohydrate 53.5 g, Cholesterol 102.8 mg, Fat 31.1 g, Fiber 4.4 g, Protein 17.6 g, SaturatedFat 17.5 g, Sodium 1214.3 mg, Sugar 3.3 g
RIGATONI WITH VODKA SAUCE
This is a simple yet elegant dish. The vodka gives you a slight tingle of heat! Perfect served with garlic bread. This recipe is also nice with Italian Sausage browned with the onions and garlic. Enjoy!
Provided by KPD123
Categories One Dish Meal
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Saute onions and garlic in olive oil over medium heat until soft and translucent in a large skillet or pot.
- Stir in the spaghetti sauce and vodka and simmer over medium low heat until sauce reduces, about 15 minutes.
- Stir heavy cream into the sauce and simmer over low heat until completely heated though.
- Add the cooked pasta to the sauce, tossing to coat well. Top with parmesean cheese.
Nutrition Facts : Calories 859.5, Fat 30.7, SaturatedFat 11.9, Cholesterol 147.5, Sodium 1093.4, Carbohydrate 104.8, Fiber 4.7, Sugar 18.8, Protein 25.3
SPICY RIGATONI ALLA VODKA
Provided by Elena Besser
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Add the pasta to a large pot of heavily salted boiling water. Cook according to the package instructions.
- In a large Dutch oven over medium heat, melt the butter. Add the onion and shallot and cook, stirring occasionally, for 2 minutes. Add the garlic. Continue to cook, stirring, until the onion is translucent, an additional 2 to 3 minutes. Stir in the tomato paste and chile paste and cook until the tomato paste begins to caramelize and slightly stick to the pot, 2 to 3 minutes. Deglaze the pot with the vodka, releasing all the flavorful bits from the bottom. Continue to cook for 1 more minute. Add the heavy cream and stir to combine. Remove from the heat.
- Reserve 1/2 cup of the pasta water for later use, then drain the pasta. Add the pasta directly to the pot of sauce and toss to combine. Add 1/4 cup of the pasta water and 1/4 cup of the cheese. Continue to mix, slowly adding more pasta water as needed a splash at a time, until the desired sauce consistency is achieved. (Discard any remaining pasta water.) Top with fresh basil and more cheese.
RIGATONI WITH SAUSAGE, ARTICHOKES, AND ASPARAGUS
Make and share this Rigatoni With Sausage, Artichokes, and Asparagus recipe from Food.com.
Provided by bricookie55
Categories Pork
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil that was reserved from the sun-dried tomatoes in a large skillet over medium-high heat.
- Add sausage and cook until browned; break up the meat as it cooks.
- When brown and cooked all over, transfer sausage to a bowl with a slotted spoon.
- Add artichokes, asparagus, and garlic to the skillet and saute over medium heat, until garlic is tender, about 2 minutes.
- Add the broth, wine, and sun-dried tomatoes. Boil over medium-high heat until sauce is slightly reduced, stirring occasionally, about 8 minutes.
- Meanwhile, bring a large pot of water to a boil.
- Salt water and cook pasta according to package directions.
- Drain pasta.
- Add pasta, reserved sausage, 1/2 cup of Parmesan cheese, basil, and parsley to the artichoke mixture.
- Toss everything together until sauce is nearly absorbed by the pasta.
- Stir in mozzarella cheese, if using.
- Season with salt and pepper to taste.
- Serve with extra cheese to pass at table.
Nutrition Facts : Calories 609.6, Fat 26.6, SaturatedFat 9.6, Cholesterol 98.3, Sodium 1464.1, Carbohydrate 59.6, Fiber 10, Sugar 5.9, Protein 31.3
RIGATONI A LA VODKA
A creamy tomato sauce spiked with vodka. This sauce goes well many different types of macaroni. It should be served immediatly for best flavor. Mangia!!
Provided by arristeph
Categories < 15 Mins
Time 10m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Saute proscuito garlic onion and red pepper flakes in butter and olive oil until garlic is light gold and onions soften.
- Add tomatoes, vodka, green peas and season with salt black pepper and basil bring to a simmer and cook for 10 minutes stirring occasionally.
- Add heavy cream and pecorino cheese and stir to blend.
- Cook through for 2 minutes.
- Serve over cooked pasta with grated cheese.
Nutrition Facts : Calories 583.7, Fat 26.8, SaturatedFat 13.2, Cholesterol 128.4, Sodium 369.5, Carbohydrate 68.5, Fiber 5.6, Sugar 8.2, Protein 14.1
BETTYO'S RIGATONI ALA VODKA
I like the recipe because of it's savory taste, a change from my traditional Italian sauce, guests go crazy.
Provided by Lisa Stimac
Categories European
Time 40m
Yield 8 one cup servings, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a skillet saute butter and finely chopped garlic and scallions (use the whole scallion) until tender.
- Remove from heat.
- Ignite and let vodka cook down, (flame will go out).
- In a sauce pot add tomato sauce, half and half, pecarino romano, basil, and garlic powder.
- Then add vodka and chopped scallion and garlic butter mixture into the sauce.
- Cook over medium heat, stirring.
- Pour over cooked rigatoni.
- Garnish with fresh parsley.
- I recommend pouring the sauce over each individual dish it goes further.
RIGATONI ALA VODKA
Make and share this Rigatoni Ala Vodka recipe from Food.com.
Provided by hjunkman
Categories One Dish Meal
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a medium sauce pan, heat oil until hot. Add garlic and saute until golden brown.
- Add tomato sauce, salt, red pepper, black pepper, and basil.
- Cook over medium heat, stirring occasionally, until thoroughly heated.
- Add heavy cream and vodka. Stir to mix and cook for a few minutes.
- Boil rigatoni according to package instructions (do not overcook).
- In a mixing bowl, combine drained pasta with cream sauce. Mix thoroughly. Transfer to a serving bowl and sprinkle with grated cheese, bacon, and parsley.
- Serve immediately.
Nutrition Facts : Calories 998.4, Fat 44.2, SaturatedFat 22.2, Cholesterol 246.5, Sodium 1987.6, Carbohydrate 119.9, Fiber 7, Sugar 7.8, Protein 28.1
PASTA ALLA VODKA
There's no need to order takeout from your neighborhood restaurant when this beloved, easy-to-assemble Italian-American classic gets dinner on the table in no time. Adding pancetta brings a salty smokiness, but if you leave it out, you're still in for a quick and flavorful dish. If you're feeling ambitious, the pasta is delightful with Caesar salad or garlic bread, but it's also satisfying enough to take centerstage. Put on some Puccini, open up a bottle of red and you're guaranteed a more relaxed dining experience than the one you might get at the local red-and-white checkered-tablecloth joint.
Provided by Colu Henry
Categories dinner, easy, quick, weeknight, pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil (2 heaping tablespoons kosher salt to about 7 quarts water). Add the pasta and cook according to package instructions until al dente.
- Meanwhile, prepare the sauce: Heat the oil in a deep 12-inch skillet or pot over medium. Add the pancetta, if using, and fry until crispy, stirring occasionally, 3 to 5 minutes. Add the onion, garlic and red-pepper flakes and cook, stirring occasionally, until onion is translucent, about 3 minutes. Turn the heat to medium-low, add the vodka and cook until reduced by half, 2 to 3 minutes.
- Stir in the tomatoes and then fill the can halfway with water and swish it around to loosen up any leftover tomatoes; add a quarter to half of the water to the pan. Simmer until the sauce begins to thicken, about 10 minutes, and season with salt and pepper. If you prefer your sauce a little looser, go ahead and add the remaining water and simmer 2 to 3 minutes more. Reduce heat to low, add the cream and cook, stirring, until the sauce becomes an even pinkish-rust color, about 1 minute.
- Stir in the cooked pasta and 1/4 cup cheese; toss to coat. Season to taste with salt and pepper. Divide among bowls, top with additional cheese, if desired, and sprinkle with the oregano and parsley.
Nutrition Facts : @context http, Calories 562, UnsaturatedFat 9 grams, Carbohydrate 71 grams, Fat 18 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 9 grams, Sodium 691 milligrams, Sugar 10 grams
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