Spicy Penne A La Vodka Food

PENNE WITH SPICY VODKA TOMATO CREAM SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In large skillet, heat oil over moderate heat. Remove casing from sausage and add to skillet. Cook, breaking up the meat, until brown. Add garlic and red pepper and cook, stirring until garlic is golden brown.
• Add tomatoes and salt; bring to boil. Reduce heat and simmer 15 minutes.
• Add vodka and cream and bring to boil. Reduce heat to low and add pasta, toss for 1 minute. Stir in fresh parsley and serve!

PENNE ALLA VODKA

Steps:

• Cook the pasta according to package directions.
• Saute the garlic and onions in 2 tablespoons butter and the olive oil in a saucepan over medium heat until soft. Pour in the vodka, being careful if your stove has an open flame (remove the pan from the heat before adding). Cook and reduce for 2 to 3 minutes, then pour in the tomato puree. Stir the mixture until it's thoroughly combined, then reduce the heat to low. Pour in the heavy cream. Stir to combine, then turn heat to the lowest simmer possible. Sprinkle in the red pepper flakes and add salt and pepper to taste. Finally, stir in the remaining 1 tablespoon butter. Pour the drained pasta into the sauce and toss to combine. Sprinkle on the Parmesan, then sprinkle on more red pepper flakes if desired.

PENNE & SAUSAGES A LA VODKA

Steps:

• Prick sausage casings several times& cook in lightly salted, boiling water for 3 minutes.
• Drain, cool& slice into rounds about 1/2 inch thick.
• Melt butter& oil in a very large skillet.
• Add sausages, onion & garlic; cook on medium heat until sausages are lightly browned.
• Add peppers & zucchini & cook for 2 minutes.
• Bring a large pot of lightly salted water to a boil.
• Add penne & cook, according to package directions, until al dente (approx 9 minutes).
• Drain well.
• In the meantime, add tomato sauce, salt, pepper & cumin to the sausage mixture.
• Simmer, stirring occasionally, for about 6 minutes or until sauce starts to thicken.
• Add vodka & cook for another minute, stirring constantly.
• Add the cream, nutmeg& Parmesan; simmer for 2 minutes, stirring constantly. Add pasta to skillet; toss or stir well and serve sprinkled with parsley & additional Parmesan.

ENZO'S PENNE A LA VODKA

Steps:

• Saute onions in butter and olive oil until transparent. Add shredded
• or pureed tomatoes with juice. Cook over medium heat 20 to 25 minutes or until all liquid content is reduced.
• Meanwhile in separate saucepan, cook pasta according to package directions, drain very well and set aside. When tomato sauce is ready, stir in heavy cream.
• Bring to a near boil, reduce heat and cook 2 to 3 minutes until cream and tomatoes are well blended.
• Stir in sauce and pepper vodka, mix, stir in hot cooked penne pasta.
• Stir together to blend.
• Liberally sprinkle with grated Parmesan cheese. -Rosalind Beck CHEF'S NOTES: Pepper vodka is a commercial item available at many liquor stores, but chef Enzo Perlini prefers the flavor of a homemade version: stir 1/4 tsp.
• red crushed pepper in 4 Tbsp Vodka.
• Marinate 3 hours or overnight. Using coffee filter or fine cloth napkin, allow peppered vodka to filter 3 hours.
• Remove and discard filter and set peppered vodka concentrate aside. Penne is large straight tubes of macaroni cut on the diagonal.

PENNE ALLA VODKA

Steps:

• Cook pasta according to package directions., Meanwhile, in a large skillet, heat butter over medium-high heat. Add garlic; cook and stir 1 minute. Add prosciutto; cook 2 minutes longer. Stir in tomatoes, vodka, salt and pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Stir in cream; cook 2-3 minutes longer, stirring occasionally., Drain pasta. Add pasta and cheese to sauce; toss to combine.

PASTA ALLA VODKA

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.