Spicy Vodka Sauce 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!

SPICY SAUSAGE VODKA CREAM SAUCE

Steps:

• Bring large pot of salted water to a boil, add pasta and cook al dente.
• In large skillet, heat oil over moderate heat. Remove casting from sausage and add to skillet. Cook breaking up the meat, until brown. Drain if necessary.
• Add onions, garlic and red & chili pepper to and cook, stirring until garlic and onion are golden brown.
• Add tomatoes and salt; bring to a boil. Reduce heat and simmer 30 minute (cook longer to thicken).
• Add vodka and cream and bring to boil. Reduce heat to low, simmer 30 more minute
• Top plate of penne with cream sauce and add fresh parsley!

SPICY VODKA SAUCE

Steps:

• In a small bowl, combine vodka and red pepper flakes. Set aside for 1 hour. (prep time does not include the standing time for vodka and pepper flakes).
• Heat olive oil in a large skillet over medium heat. Saute garlic, for about a minute, until fragrant, and just starting to colour. Watch it doesn't get too brown.
• Pour in vodka mixture, and simmer 10 minutes.
• Add the parsley, basil, salt and pepper.
• Crush tomatoes, and stir in with 2 cans of tomato sauce, and 1 (8 ounce) can water. Simmer 15 minutes. Stir in 1 cup heavy cream, and cook 2 minutes.

SPICY SALAMI MOZZARELLA STICKS WITH VODKA SAUCE

Steps:

• Form the sticks: Place two slices of salami on a cutting board so that they are overlapping and slightly longer than the mozzarella stick. Wrap up the mozzarella stick so it is completely covered in the salami and transfer, seam side down, to a parchment-lined rimmed baking sheet. Repeat wrapping the remaining mozzarella sticks with the salami. Refrigerate for 30 minutes.
• While the mozzarella sticks are chilling, place the flour, egg mixture and breadcrumbs in separate wide shallow containers.
• Working with one at a time, roll the mozzarella sticks in the flour and shake off any excess. Roll the sticks in the egg mixture, then in the breadcrumbs. Double coat by rolling the sticks in the egg mixture and breadcrumbs a second time. Arrange on a single layer on a rimmed baking sheet. Repeat with all of the sticks and refrigerate for 30 minutes.
• Fry the sticks: Preheat the oven to 200 degrees F. Pour the oil into a deep, heavy-bottomed pot and heat over medium heat until it reaches 350 degrees F. Meanwhile, set a wire rack inside a rimmed baking sheet. Working in batches, carefully drop the sticks into the oil and gently "swirl" the oil so they fry more evenly on all sides. Fry until they are light to medium brown, 3 to 4 minutes. Remove the mozzarella sticks with a slotted spoon or spider and lay them out in a single layer on the wire rack. Repeat until all are cooked. Keep warm in the oven if needed.
• Serve: Serve the mozzarella sticks with warm vodka sauce for dunking.
• In a medium skillet over medium heat, heat the olive oil. Add the onion and garlic and season with salt. Stir in the vodka, sugar and red pepper flakes and cook for about 5 minutes. Add the tomatoes and cook for an additional 5 to 8 minutes over high heat, stirring from time to time. Taste for seasoning. Stir in the cream. Puree in a blender until smooth. Set aside until ready to use.

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.

SPICY VODKA SAUCE

Steps:

• Heat a large saucepan over medium heat, add Extra-Virgin Olive Oil (as needed), and enough Butter (1 tablespoon) to coat the bottom of the pan.
• Lower the heat to medium-low and add the Yellow Onion (1) and Water (2 tablespoon). Cook the onion low and slow for about 15 minutes until the onions are very soft, but not brown. If the onions start to brown or caramelize, lower the heat or add a little more water one tablespoon at a time.
• Once the onions are cooked, add the Vodka (1/4 cup), Calabrian Chili Paste (1 tablespoon), and Crushed Red Pepper Flakes (1/2 teaspoon). Turn the heat to medium, and mix everything together. Cook until the vodka reduces by half (about 2 to 5 minutes).
• Add the San Marzano Tomatoes (2 can). Stir until everything is combined, breaking the tomatoes with the back of your spoon. Season with salt and pepper, and bring the sauce to a boil. Once boiling, lower the heat to medium-low and let the sauce simmer for at least 30 minutes, partially covered.
• Take the sauce off the heat, and using a hand blender (or regular blender if you don't own a hand blender), blend the sauce until it is nice and smooth.
• Once blended, turn the heat to low and slowly stir in the Heavy Cream (1 1/2 cup), the remaining tablespoon of Butter (1 tablespoon), and a nice handful of Parmesan Cheese (to taste). Taste and adjust seasoning as needed.

GNOCCHI AND SPICY VODKA SAUCE

Steps:

• Heat oil in deep skillet and add diced onion until transparent (about 5 minutes).
• Add garlic until slightly colored (1-2 minutes).
• Add drained can of diced tomatoes, crushed red pepper, and bullion.
• Heavily simmer over medium to medium low heat for 10 minutes, stirring occasionally.
• In the mean time set a salted pot of water to boil and cook Gnocchi.
• After gnocchi has cooked, add to sauce and toss for 2-3 minutes and add oregano and basil, stirring until well mixed.
• Add heavy whipping cream and simmer for 5-7 more minutes, stirring occasionally.
• Set aside to cool and serve when warm.

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. Add sausage, 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,.

SPICY RIGATONI ALLA VODKA

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.