Rigatoni With Vodka Tomato Sauce Food

VODKA RIGATONI

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.

RIGATONI PIE ALLA VODKA

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.

RIGATONI ALA VODKA

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.

RIGATONI WITH VODKA-TOMATO SAUCE

Steps:

• Heat oil in heavy large skillet over medium heat.
• Add shallots and crushed red pepper.
• Saute until shallots are translucent, about 5 minutes.
• Add vodka and ignite with long match.
• Simmer until flames subside, shaking pan occasionally, about 2 minutes.
• Increase heat to high, add cream and boil until mixture thickens, about 3 minutes.
• Add tomato sauce; boil until sauce thickens and coats back of spoon, about 2 minutes.
• (Can be made 1 day ahead; chill).
• Cook pasta in pot of boiling water until tender but still firm to bite.
• Drain; reserve 1/4 cup cooking liquid.
• Bring sauce to simmer.
• Add pasta, prosciutto, 1/3 cup cheese, parsley, and basil to skillet and toss to coat.
• Add reserved pasta cooking liquid if mixture is too dry.
• Season to taste with pepper.
• Transfer to large bowl.
• Sprinkle with remaining 1/2 cup cheese and serve.

RIGATONI AL SEGRETO (RIGATONI WITH SECRET SAUCE)

Steps:

• Heat olive oil in saucepan over medium-high heat. Add onions, salt. Cook until no longer white and starting to turn translucent, about 5 minutes. Stir in garlic; cook about 1 minute. Add chili flakes and blended tomato sauce. Bring to a simmer; adjust heat to medium to medium-low. Simmer gently, stirring occasionally, for 45 to 60 minutes. Reduce heat to low.
• Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes (5 minutes from doneness).
• Add about 2/3 of the basil to the sauce. Stir in butter. When butter melts, add cheese in 3 increments.
• Drain pasta; transfer to sauce. Stir until rigatoni are evenly coated with sauce. Serve sprinkled with the remaining basil and a dusting of grated cheese.

VODKA RIGATONI

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.