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
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.
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
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
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.
SALMON AND RIGATONI A LA VODKA
Fresh salmon fillets that have been marinated in vodka, olive oil and a fresh herb mix are served alongside pasta in a creamy Parmesan tomato sauce.
Provided by Allrecipes Member
Categories Pasta by Shape
Time 45m
Yield 4
Number Of Ingredients 15
Steps:
- In shallow glass dish, combine 1 tablespoon each: parsley, chives, vodka and oil. Stir in lemon juice, 1 clove minced garlic, Morton Lite® Salt Mixture and black pepper. Coat both sides of fish fillets generously with mixture; place skin-side-up in marinade. Cover and refrigerate at least 30 minutes.
- In large non-stick skillet, melt butter and heat remaining oil; saute onion and remaining garlic until soft and translucent. Add remaining vodka to onions and cook until absorbed by onions and reduced to about 3 tablespoons. Add crushed tomatoes and stir; simmer for about 8 minutes. Stir in 1/2 cup cream, simmer while stirring, 2 minutes; cover and keep warm.
- Cook pasta according to package directions, substituting Morton Lite Salt® Mixture for salt; drain.
- Toss pasta with remaining cream, parsley and 1/4 cup cheese. Stir pasta into tomato/vodka sauce. Keep warm.
- Preheat broiler to 500 degrees F. Place fish on broiler rack skin-side-down; press marinade ingredients over top of fish. Broil fish fillets for 10 to 15 minutes (depending on thickness of fish) or until fish flakes easily with a fork. Cool 5 minutes on cutting surface. Slice salmon fillets into pieces; remove and discard skin.
- Arrange salmon evenly over pasta. Garnish with chopped chives and Parmesan cheese, if desired. Serve immediately.
Nutrition Facts : Calories 896.2 calories, Carbohydrate 97.7 g, Cholesterol 100.8 mg, Fat 33.2 g, Fiber 6.8 g, Protein 43.6 g, SaturatedFat 11 g, Sodium 770.2 mg, Sugar 10 g
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
GRILLED SALMON WITH RIGATONI AND VODKA MARINARA SAUCE RECIPE - (4.6/5)
Provided by á-179212
Number Of Ingredients 15
Steps:
- Pre-heat grill making sure to coat the grates with a good high temperature cooking spray. Start the water for the pasta adding a pinch of sea salt Prepare the salmon by first removing the skin. Lightly brush with olive oil and then add a bit of salt, pepper, grill seasonings and if desired a dusting of cayenne pepper. Chop garlic cloves and add ~ 1/4 cup olive oil to a sauce pan. Cook with medium heat for a couple of minutes. Add the vodka cream sauce and stir gently. Depending on your tastes, you may thin the sauce a bit using chicken broth or water. Also, for a more tangy twist, add a small can of Hunt's diced tomatoes. Turn down the heat to low and allow the sauce to simmer. Add pasta to boiling water (for about 12 minutes) and then add the salmon to the grill. Grill the salmon for about 4 minutes on each side. Don't worry if it is medium rare, you will be breaking up the salmon and adding it to the sauce for the last couple of minutes. Gently add sizable chunks of salmon into the sauce. Also, add the chopped or shredded basil leaves. Swirl the sauce around to mix the ingredients but not break up the salmon. Drain the pasta when ready and then scoop the freshly prepared salmon and marinara sauce on top. Sprinkle with parmesan cheese, a few chopped basil leaves and you're all set. Serve with a chilled bottle of Kung Fu Girl Reisling or Muir Wood oaked Chardonnay. :) Tidbits: This recipe is based on a wonderful dish from New York's Little Italy. Adding the diced tomatoes gives the sauce a wonderfully tangy flavor and also serves to thin the sauce a bit.
More about "salmon and rigatoni a la vodka food"
THE BEST RIGATONI A LA VODKA WITH PANCETTA | SALT SUGAR …
From saltsugarspice.com
5/5 (1)Category Dinner, Main Course, PastaCuisine ItalianCalories 459 per serving
- Set large pot of salted water over medium high heat. Let it come to a rapid boil while preparing vodka cream sauce
- Empty entire can of whole peeled tomatoes with juices into a food processor. Pulse to crush the tomatoes.
- In large skillet melt 2 tbsp of butter over medium heat. When butter has melted, add shallots and pancetta. Cook until shallots are softened and pancetta is browned, less than 5 minutes.
RIGATONI ALLA VODKA - QUICK, EASY, DELICIOUS - SIP AND …
From sipandfeast.com
RIGATONI A LA VODKA - AN EASY DINNER RECIPE BY HEATHER …
From heathersteiger.com
RIGATONI WITH EASY VODKA SAUCE RECIPE | BON APPéTIT
From bonappetit.com
SALMON ALLA VODKA • A WHOLESOME NEW WORLD
From awholesomenewworld.com
PENNE ALLA VODKA WITH SMOKED SALMON - LITTLE SUGAR SNAPS
From littlesugarsnaps.com
5/5 (1)Category Dinner, Main CourseCuisine ItalianPublished Sep 20, 2021
RIGATONI ALLA VODKA | RICARDO
From ricardocuisine.com
5/5 (13)Total Time 30 minsCategory Main Dishes
BEST SMOKED SALMON PASTA (AN EASY SALMON PASTA RECIPE!)
From savoryexperiments.com
CREAMY SALMON RIGATONI RECIPE | LAND O’LAKES
From landolakes.com
RIGATONI VODKA - COOKING FOR KEEPS
From cookingforkeeps.com
ALLRECIPES
HOW TO COOK THE BEST SALMON RIGATONI ALLA VODKA
From youtube.com
RIGATONI “A LA VODKA” RECIPE | HELLOFRESH
From hellofresh.com
SPICY RIGATONI ALLA VODKA (SPICY VODKA SAUCE) - LAUREN FROM SCRATCH
From laurenfromscratch.com
RIGATONI ALLA VODKA – SMITTEN KITCHEN
From smittenkitchen.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