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
RIGATONI PIE
With just a few extra minutes of prep time, a classic baked pasta dinner is transformed into an eye-catching pie. To save time, instead of making your own tomato sauce, you can substitute 4 cups of smooth-textured, store-bought marinara.
Provided by Food Network Kitchen
Categories main-dish
Time 2h5m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat 4 tablespoons of the olive oil with the garlic in a large saucepan over medium-low heat. Once it begins to sizzle, cook, stirring occasionally, until the garlic is soft and just beginning to brown, about 6 minutes. Stir in the chile flakes, then add the tomatoes and 1 1/2 cups water. Increase the heat to high and bring the tomato 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. 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 olive oil and bring a large pot of generously salted water to a boil. Cook the pasta until it is slightly less than al dente, about 8 minutes. Drain the pasta, spread in a single layer on a rimmed baking sheet and toss with the remaining 1 tablespoon olive oil.
- Stand the rigatoni on their ends in the prepared pan until it is completely filled (you might not use all the pasta). Place the pan on a foil-lined baking sheet to catch drips. Pour the sauce over the noodles, spreading it with the back of a spoon (You might not use all the sauce.) Sprinkle the pasta with the mozzarella and Parmesan cheeses.
- 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, cut into wedges and serve.
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 PIE RECIPE BY TASTY
Here's what you need: olive oil, ground beef, garlic, salt, pepper, crushed tomato, rigatoni, parmesan cheese, mozarella, springform pan
Provided by Paroma Soni
Categories Dinner
Yield 10 servings
Number Of Ingredients 10
Steps:
- Boil the rigatoni in salted boiling water until just underdone or al dente.
- Drain the pasta and place in a bowl with a little olive oil so the pasta doesn't stick together. Set aside.
- Preheat oven to 400°F/200°C.
- In a pan, heat the olive oil and add the ground beef.
- Break up and stir the beef until brown.
- Add in the garlic, salt, and pepper. Stir until combined.
- Add in the crushed tomatoes and simmer until thickened, about 20 minutes.
- Sprinkle the prepared pasta with the parmesan cheese and mix.
- In a springform pan, place the rigatoni noodles standing up to fill the pan.
- Pour the sauce over the noodles and bake at 400°F/200°C for 15 minutes.
- Sprinkle the pie with the mozzarella cheese and bake for another 15 minutes at the same temperature.
- Slice and serve!
Nutrition Facts : Calories 394 calories, Carbohydrate 38 grams, Fat 15 grams, Fiber 2 grams, Protein 25 grams, Sugar 3 grams
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 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.
More about "rigatoni pie alla vodka food"
RIGATONI WITH EASY VODKA SAUCE RECIPE - BON APPéTIT
From bonappetit.com
4.8/5 (417)Estimated Reading Time 3 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 PIE ALLA VODKA - COOKING TV RECIPES
From cookingtv-channel.com
Estimated Reading Time 2 mins
RIGATONI ALLA VODKA - QUICK, EASY, DELICIOUS - SIP AND FEAST
From sipandfeast.com
Ratings 4Calories 778 per servingCategory Main Course
- Cook pasta according to directions in salted (2 Tbsp kosher salt per gallon) water and reserve 1 cup of pasta water before draining. Chop 3 cloves garlic and 1 small onion.
- Saute onion in 3 Tbsp olive oil in large pan over medium heat until translucent (about 3-5 minutes). Add garlic and continue to saute for 1 minute more.
- Add tomato paste to the pan and cook for 5 minutes. Add the crushed red pepper flakes and stir.
- Add the wine and vodka to pan and cook on high heat until boiling. Let boil for 1-2 minutes then reduce heat to medium-low. Add the cream and mix thoroughly. Let the sauce simmer for 5-10 minutes until thickened slightly.
CARBONE'S SPICY RIGATONI VODKA - TASTETORONTO
From tastetoronto.com
5/5 Category Main DishesServings 4Total Time 35 mins
- While onions are cooking, start on sauce. In a large pot or Dutch oven, heat olive oil on medium-low until warm, add in minced garlic clove and stir with a wooden spoon for 1 minute (being careful not to burn). You may add a few cranks of fresh black pepper if you like.
- In a large frying pan, heat the butter over medium heat until melted and just starting to foam. Add in sliced onions, stir and season with salt. Add 1/2 cup water and turn heat down to low. Simmer for 15-20 minutes until onions are translucent and very soft but do not let them brown. Remove from heat and set aside.
- Add in tomatoes, salt and sugar, turn heat up to medium-high and stir. Once simmering, add vodka to sauce and continue to stir for 1 minute.
- Pour in heavy cream and Calabrian chilis, stir and again bring up to a simmer. Turn heat down to low and let simmer uncovered for 15 minutes, stirring occasionally.
RIGATONI PIE WITH VODKA SAUCE RECIPE - TODAY.COM
From today.com
3.7/5 (43)Category EntréesCuisine Italian
- 2. Bring a large pot of salted water to a boil. Cook the pasta for about 10 minutes, or until al dente.
- 3. While the pasta cooks, spread the ricotta on the bottom of a 9-inch springform pan with the back of a spoon. Sprinkle half of the Parmesan cheese on top of the ricotta. Set aside.
RIGATONI ALLA VODKA - TAYLAH'S KITCHEN
From taylahskitchen.com
Servings 4Estimated Reading Time 2 minsCategory DinnerTotal Time 35 mins
- Fry off bacon in a large skillet on medium heat until crispy. Add the butter and onion and sauté until translucent.
- Add the garlic and tomato paste and fry off for about a minute, then deglaze the pan with the vodka. Let it cook off then pour in the cream, add the oregano, chilli flakes and a pinch of salt and pepper and let simmer. Now is a good time to start boiling the pasta.
- Simmer the sauce until it's reduced nicely, about 10 minutes. Add the pasta to the pan just before it's al dente, it will continue to cook in the sauce.
RIGATONI ALLA VODKA - CRAVING CALIFORNIA
From cravingcalifornia.com
5/5 (3)Category DinnerCuisine ItalianCalories 612 per serving
- Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve 1/2 cup of pasta water before draining.
- Heat the olive oil in a large skillet over medium heat, then add the onion and garlic. Sauté 4-5 minutes, stirring frequently until the onions are soft and translucent and the garlic is fragrant.
- Next, stir in the tomato paste until it completely coats the onion and garlic. Continue to cook, stirring often, until the paste is deep red and starting to brown on the bottom of the pan, about 5 minutes.
- Next, pour in the vodka, and continue stirring to incorporate, scraping up any browned bits from the bottom of the pan, cook 3-4 minutes. Reduce the heat to low then whisk in the heavy cream and reserved pasta water followed by the parmesan cheese.
GRANNIE GEEK: RIGATONI ALLA VODKA - AT MIMI'S TABLE
From atmimistable.com
Cuisine ItalianCategory Main CourseServings 6-8Estimated Reading Time 5 mins
RIGATONI ALLA VODKA - INSTANT POT RECIPES
From dev-recipes.instantpot.com
5/5 (5)Servings 4Cuisine ItalianCategory Main Course
RIGATONI PIE | RECIPE | RIGATONI PIE, FOOD, FOOD NETWORK ...
From pinterest.com.au
4.4/5 (13)Servings 8
RIGATONI ALLA VODKA RECIPE FROM JESSICA SEINFELD
From jessicaseinfeld.com
Servings 4-6Total Time 25 mins
RIGATONI ALLA VODKA - SMITTEN KITCHEN
From smittenkitchen.com
Servings 4Total Time 30 mins
PUMPKIN RIGATONI ALLA VODKA - YESTOYOLKS.COM
From yestoyolks.com
5/5 (2)Category PastaServings 4Total Time 40 mins
RIGATONI PIE ALLA VODKA | RECIPE | FOOD NETWORK RECIPES ...
RIGATONI PIE ALLA VODKA | RECIPE | FOOD NETWORK RECIPES ...
From pinterest.com
RIGATONI PIE WITH VODKA SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
RIGATONI PIE ALLA VODKA: A TERRIFYING CHALLENGE CONQUERED
From thechoppingblock.com
EASY RIGATONI RECIPES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
ITALIAN SAUSAGE RIGATONI RECIPES - RIGATONI PIE ALLA VODKA ...
From sauerkrautrecipes.jenpros.com
RIGATONI PIE ALLA VODKA – RECIPES NETWORK
From recipenet.org
SPICY RIGATONI VODKA - NYCFOODCOMA
From nycfoodcoma.com
RIGATONI PIE ALLA VODKA RECIPE | FOOD NETWORK KITCHEN ...
From mastercook.com
RIGATONI ALLA VODKA - BANZA
From eatbanza.com
RIGATONI PIE ALLA VODKA | ENTERTAINMENT ...
From thefloridacatholic.org
RIGATONI ALLA VODKA RECIPES
From tfrecipes.com
RECIPE: RIGATONI ALLA VODKA - FOOD NEWS
From foodnewsnews.com
RIGATONI RECIPES - COOKING WITH NONNA
From cookingwithnonna.com
RIGATONI ALLA VODKA SAUCE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
RIGATONI PIE ALLA VODKA - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
RIGATONI RECIPES / RIGATONI PIE ALLA VODKA RECIPE | FOOD ...
From crockpotkielbasa.jenpros.com
RIGATONI PIE ALLA VODKA RECIPE | FOOD NETWORK KITCHEN ...
SPICY RIGATONI ALLA VODKA - COOKINGWITHNONNA.COM
From cookingwithnonna.com
RECIPE OF THE DAY: RIGATONI PIE ALLA VODKA | FOOD NETWORK ...
From youtube.com
FOOD NETWORK RIGATONI PIE ALLA VODKA RECIPE MACRO ...
From ketofoodist.com
RIGATONI PIE ALLA VODKA RECIPES
From tfrecipes.com
RIGATONI ALLA VODKA | FUN FACTS OF LIFE
From funfactsoflife.com
R/FOOD - [HOMEMADE] RIGATONI ALLA VODKA WITH PANCETTA AND ...
From reddit.com
RIGATONI ALLA VODKA WITH BURRATA – A TASTE OF AMORE
From atasteofamore.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