RIGATONI PIE ALLA VODKA
Rigatoni stands at attention in this savory baked pie. The tender upright tubes of pasta are filled and topped with a creamy tomato-vodka sauce, turning a classic Italian dish into a vertical centerpiece.
Provided by Food Network Kitchen
Categories main-dish
Time 2h15m
Number Of Ingredients 12
Steps:
- Heat 1/4 cup of the oil with the shallot in a large saucepan over medium-low heat. Once it begins to sizzle, cook the shallot, stirring occasionally, until is soft and just beginning to brown, about 6 minutes. Stir in the red pepper flakes, then add the tomatoes with their juices, vodka and 1/2 cup water. Increase the heat to high and bring the sauce to a boil, crushing the tomatoes with the back of a wooden spoon. Lower the heat to maintain a simmer and cook, stirring occasionally, until reduced and thickened, about 15 minutes. Stir in the cream, bring back to a simmer and cook for 1 minute. Remove the pan from the heat, stir in the basil and season with salt and pepper. Let the sauce cool for 10 minutes, then puree in a blender until smooth.
- Preheat the oven to 375 degrees F. Grease a 9-inch springform pan with 1 tablespoon oil.
- Bring a large pot of generously salted water to a boil. Cook the pasta until slightly less than al dente, about 8 minutes. Drain, spread in a single layer on a rimmed baking sheet and toss with the remaining 1 tablespoon oil.
- Stand the rigatoni on their ends in the prepared springform pan until it is completely filled (you might have leftover pasta). Put the pan on a foil-lined baking sheet to catch any drips. Pour the sauce over the pasta, spreading it with the back of a spoon (you might have leftover sauce). Sprinkle with the mozzarella and Parmesan.
- Cover the pan with foil, doming it slightly to avoid touching the cheese. Bake for 30 minutes. Uncover the pan and continue cooking until the top is golden brown and bubbly, about 30 minutes more. Let the pasta cool for 10 minutes, then carefully remove the sides of the pan, sprinkle with basil, cut into wedges and serve.
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 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
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
VODKA RIGATONI
Use extreme caution when igniting this dish! This is a special occasion dish because it is so rich in flavor and calories.
Provided by cooking_geek
Categories Weeknight
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a heavy large skillet over medium heat.
- Add shallots and crushed red pepper.
- Sauté until shallots are translucent, about 5 minutes.
- Add vodka and carefully ignite with a long match to burn off alcohol.
- Simmer 2 minutes or until flames subside, shaking pan continuously.
- Increase heat to high, add whipping cream, and boil 3 minutes or until mixture thickens.
- Add tomato sauce and boil 2-3 minutes or until mixture thickens and coats the back of the spoon.
- (sauce can be made a day ahead and chilled).
- Cook rigatoni in salted water until tender, but still firm to bite-do not overcook.
- Before straining, set aside 1/4 cup of the salted cooking water.
- Drain pasta and return to pot.
- Add prepared sauce, prosciutto, 1/3 cup asiago cheese, parsley, and basil.
- Toss to mix.
- Add the 1/4 cup reserved cooking water if mixture is too dry.
- Season to taste with pepper.
- Transfer to large bowl.
- Sprinkle with remaining asiago cheese and serve.
Nutrition Facts : Calories 360.9, Fat 17.3, SaturatedFat 7.9, Cholesterol 72.7, Sodium 184, Carbohydrate 34.8, Fiber 1.8, Sugar 2.1, Protein 7.1
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
RIGATONI WITH EASY VODKA SAUCE
Before you convince yourself there's no way that a little onion, tomato paste, and cream can come together in mere minutes to make one of the best homemade pasta sauces you've ever had, hear us out. Better yet, make this recipe for yourself. Just try and use double-concentrated tomato paste, which packs more flavor than the standard stuff.
Provided by Claire Saffitz
Categories Bon Appétit Dinner Pasta Tomato Vodka Garlic Parmesan Milk/Cream Soy Free Tree Nut Free Vegetarian
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil.
- Meanwhile, heat 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium. Cook onion and garlic, stirring constantly, just until onion is starting to brown around the edges, 5-7 minutes. Add tomato paste and red pepper flakes and stir to coat onion. Cook, stirring often, until paste is deep red and starting to brown and stick to the bottom of pot, 5-7 minutes. Add vodka, scraping up brown bits; reduce heat to low.
- Using a heatproof measuring glass, scoop out about ¼ cup boiling water from pot and add heavy cream. Stirring constantly, gradually pour cream mixture into onion mixture and cook, stirring, until a smooth sauce forms. Remove from heat.
- Cook pasta in the pot of boiling water, stirring occasionally, until al dente. About 1 minute before pasta is done, scoop out 1 cup pasta cooking liquid.
- Return Dutch oven to low heat. Using a slotted spoon, transfer pasta to Dutch oven. Stir in 1/2 cup pasta cooking liquid, then gradually add half of Parmesan, stirring constantly to melt. Pasta should be coated with a smooth, glossy sauce. Season with salt; add more pasta cooking liquid if sauce is too thick.
- Divide pasta among bowls. Top with basil and remaining Parmesan and drizzle with a little oil.
More about "rigatoni alla vodka food"
RIGATONI WITH EASY VODKA SAUCE RECIPE | BON APPéTIT
From bonappetit.com
4.8/5 (426)Estimated Reading Time 2 minsServings 4
- Fill a stock pot or other large pot three-quarters full with water and heat over high. Toss in a handful of salt and bring to a boil while you do your other prep.
RIGATONI ALLA VODKA - COMFORTABLE FOOD
From comfortablefood.com
Cuisine ItalianTotal Time 35 minsCategory Dinner, LunchCalories 1199 per serving
- Heat the oil in a large, heavy bottomed skillet over medium heat, then add the bacon and sautee it until just starting to crisp. Stir in the garlic and red pepper, and cook for another minute or so.
- Add the vodka, then the tomatoes and tomato paste, and cook for about 3 - 5 minutes, then stir in the peas, mascarpone and cream and let simmer for about 15 - 20 minutes.
- Let the sauce rest while you boil your pasta to al dente, then drain it and toss together with the sauce.
RIGATONI ALLA VODKA – SMITTEN KITCHEN
From smittenkitchen.com
RIGATONI ALLA VODKA - NEW YORK FOOD JOURNAL
From nyfjournal.com
VODKA RIGATONI WITH SMOKED SAUSAGE AND PEAS - GIVE IT SOME …
From giveitsomethyme.com
RIGATONI ALLA VODKA | RICARDO
From ricardocuisine.com
RIGATONI ALLA VODKA: A HEAVENLY RECIPE - T H E G A R G O Y L E
From denversouthgargoyle.com
RIGATONI ALLA VODKA - SPICE TRIBE
From spicetribe.com
SPICY RIGATONI ALLA VODKA - ALLIE CARTE DISHES
From alliecarte.com
SPICY RIGATONI ALLA VODKA – FOOD NETWORK KITCHEN
From foodnetwork.com
RIGATONI VODKA | TOP CHEF ANTONIA LOFASO - RACHAEL RAY SHOW
From rachaelrayshow.com
SPICY RIGATONI ALLA VODKA – BEAT THE BUDGET
From beatthebudget.com
SPICY RIGATONI ALLA VODKA (SPICY VODKA SAUCE ... - LAUREN FROM …
From laurenfromscratch.com
RIGATONI ALLA VODKA | RIGATONI PASTA RECIPES, RIGATONI RECIPES, …
From pinterest.ca
SPICY RIGATONI ALLA VODKA RECIPE | REAL SIMPLE
From realsimple.com
SPICY RIGATONI ALLA VODKA — ROCKIN MEALS
From rockinmealss.com
RIGATONI ALLA VODKA WITH WHIPPED RICOTTA | LINDSEY EATS
From lindseyeatsla.com
RIGATONI ALLA VODKA - TOBEN FOOD BY DESIGN
From tobenfoodbydesign.com
RIGATONI VODKA - COOKING FOR KEEPS
From cookingforkeeps.com
BAKED RIGATONI ALLA VODKA WITH SAUSAGE AND BROCCOLI RABE
From today.com
RIGATONI ALLA VODKA - QUICK, EASY, DELICIOUS - SIP AND FEAST
From sipandfeast.com
HOW TO MAKE RIGATONI VODKA | TOP CHEF ANTONIA LOFASO
From rachaelrayshow.com
CARBONE'S SPICY RIGATONI VODKA - TASTETORONTO
From tastetoronto.com
RECIPE: RIGATONI ALLA VODKA - FOOD NEWS
From foodnewsnews.com
RIGATONI ALLA VODKA WITH SUN-DRIED TOMATOES - DASH OF HONEY
From dashofhoney.ca
RIGATONI ALLA VODKA - TAYLAH'S KITCHEN
From taylahskitchen.com
SPICY RIGATONI ALLA VODKA - COOKING WITH NONNA
From cookingwithnonna.com
SPICY VEGAN VODKA SAUCE + RIGATONI - THE FLOURED KITCHEN
From theflouredkitchen.com
RIGATONI “A LA VODKA” RECIPE | HELLOFRESH
From hellofresh.com
SPICY RIGATONI ALLA VODKA WITH MASCARPONE AND SPECK
From pinabresciani.com
RIGATONI ALLA VODKA ARCHIVES - ITALIAN FOOD
From cfood.org
RECIPE OF THE DAY: RIGATONI PIE ALLA VODKA | FOOD NETWORK
From youtube.com
GRANNIE GEEK: RIGATONI ALLA VODKA - AT MIMI'S TABLE
From atmimistable.com
RIGATONI PIE ALLA VODKA | RECIPE | FOOD NETWORK RECIPES, RECIPES, …
From pinterest.com
RIGATONI ALLA VODKA ARRABIATA RECIPE - FOOD.COM
From food.com
RIGATONI ALLA VODKA - BANZA
From eatbanza.com
SAM’S RIGATONI ALLA VODKA — MY DAILY DELISH
From mydailydelish.com
15 MINUTE RIGATONI ALLA VODKA – MEGHAN IT UP
From meghanitup.com
RUSTIC RIGATONI ALLA VODKA - WHATCHA COOKING GOOD LOOKING?
From whatchacookinggoodlooking.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love