The Best Pasta Alla Vodka Food

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.

ONE-POT SPAGHETTI ALLA VODKA

Steps:

• Heat the olive oil in a large wide pot over medium-high heat. Add the chard stems, season with salt and cook, stirring occasionally, until tender, about 5 minutes. Add the garlic and red pepper flakes and cook until the garlic is softened, about 30 seconds. Stir in the tomato paste and cook until slightly darker in color, about 1 minute. Carefully add the vodka and cook 30 seconds to burn off the alcohol but not all the liquid.
• Add 4 cups water, the crushed tomatoes, 1/2 teaspoon salt and the spaghetti to the pot and stir. Bring to a boil, then reduce the heat to a simmer; stir in the chard leaves. Cook, stirring occasionally, until the pasta is tender and the sauce is thickened, 10 to 12 minutes.
• Stir in the heavy cream and parmesan. Cook, tossing, until combined. Remove from the heat and stir in the cherry tomatoes. Let stand a few minutes to let the sauce thicken; season with salt. Divide among bowls and top with more parmesan.

PASTA ALLA VODKA

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.

ONE-POT PENNE ALLA VODKA

Steps:

• Heat the olive oil in a 4-quart saucepan over medium heat. Add the onions and cook, stirring occasionally, until softened, about 6 minutes. Add the tomato paste and red pepper flakes and cook, stirring to coat the onions, about 1 minute. Add the canned tomatoes, penne, vodka, 1 teaspoon salt and 3 1/2 cups water and bring to a boil over medium-high heat. Continue to cook, stirring frequently, until the pasta is al dente and the sauce has reduced by about half and thickened, about 12 minutes. Remove from the heat. Stir in the heavy cream, half the Parmesan and 1/2 teaspoon salt. Divide the penne among 4 bowls and garnish with the remaining Parmesan and torn basil leaves.

PASTA ALLA VODKA

Steps:

• Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente. Drain.
• While the pasta is cooking, combine 2 tablespoons of the oil, the garlic, shallots or onions and crushed red pepper in a large skillet and cook over medium-high heat, stirring occasionally, until everything starts to sizzle and begins to soften, 1 to 2 minutes. Stirring constantly, carefully pour in the tomato sauce (it will sizzle) until well combined with the other ingredients. Remove from the heat and add the vodka, 1/2 teaspoon salt and a few grinds of black pepper. Return to the heat and bring to a simmer and cook, stirring occasionally, until the sauce has thickened and reduced slightly, about 5 minutes. Stir in the cream and continue to cook for 1 minute.
• Add the pasta to the skillet and stir to coat well. Let the pasta cook briefly in the sauce until it thickens a little more and clings nicely to the pasta. Stir in the Parmesan, remaining 1 tablespoon oil, 1/4 teaspoon salt and a few grinds of black pepper. Transfer the pasta to a serving dish and sprinkle with the parsley if using. Serve, passing more Parmesan at the table.