PENNE ALLA VODKA
Provided by Ree Drummond : Food Network
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 12
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 ALLA VODKA
I love this recipe for penne alla vodka. I used to work in a restaurant in Toronto, Ontario, Canada and we used to make this dish a lot. I have made it for all my friends and family and they all love it too and I thought I would share it with you all. Enjoy!
Provided by AMCONTE2000
Categories World Cuisine Recipes European Italian
Time 55m
Yield 8
Number Of Ingredients 8
Steps:
- Fry bacon in a large skillet over medium-high heat until evenly browned, about 10 minutes. Drain some of the drippings from the skillet. Cook and stir garlic with the bacon until garlic is tender, 1 to 2 minutes.
- Stir tomatoes, salt, and pepper into bacon mixture; simmer for 15 minutes. Pour vodka over bacon mixture; simmer until sauce is slightly reduced, 15 minutes.
- Bring a large pot of lightly salted water to a boil. Cook pasta at a boil, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes; drain and transfer pasta to a serving bowl.
- Stir cream into vodka sauce and simmer until heated through, about 5 minutes. Toss penne and vodka sauce together until coated; sprinkle with nutmeg.
Nutrition Facts : Calories 319.2 calories, Carbohydrate 46 g, Cholesterol 26.3 mg, Fat 9.2 g, Fiber 2.9 g, Protein 10.7 g, SaturatedFat 4.5 g, Sodium 273.1 mg, Sugar 4.3 g
PENNE ALLA VODKA
THE ABSOLUTE BEST PENNE ALLA VODKA ANYWHERE!! CREAMY, RICH, TOMATO, VODKA SAUCE, WITH PROSCUITTO. I GUARANTEE YOU WILL LOVE THIS DISH!! *tip* squeeze the tomatoes to drain them so the sauce isnt watery
Provided by Bri22
Categories Penne
Time 15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a wide pot big enough to hold all the pasta and sauce, melt the butter.
- add the garlic and cook until golden brown.
- stir in the proscuitto and cook for a a minute or two.
- add the tomatoes, crushed pepper, pepper and salt.
- simmer for 5 minutes.
- stir in the cream and cook for 2 minutes stirring alot.
- add the vodka and cook until it no longer smells strongly of vodka (about 3-5 minutes).
- cook the pasta as directed on box but al dente.
- add the pasta to the pot with the sauce and mix until it is all coated over the pasta.
- toss with the cheese and serve immediately.
PENNE ALLA VODKA
This easy and impressive pasta is always on the menu when my husband and I have new friends over for dinner. Years later, they've asked me to make this Penne alla Vodka recipe again. -Cara Langer, Overland Park, Kansas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 504 calories, Fat 19g fat (11g saturated fat), Cholesterol 64mg cholesterol, Sodium 966mg sodium, Carbohydrate 62g carbohydrate (6g sugars, Fiber 4g fiber), Protein 19g protein.
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
PENNE ALLA VODKA
It is suggested when you make this recipe that you use a premium vodka as a less expensive brand will give a harsh taste. To allow your pasta and sauce to finish cooking at the same time, add your pasta to the boiling water directly after adding the vodka to the sauce. This recipe is from Cook's Illustrated Nov/Dec 2006
Provided by Bev I Am
Categories Penne
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Puree half of tomatoes in food processor until smooth.
- Dice remaining tomatoes into 1/2" pieces, discarding cores.
- Combine pureed and diced tomatoes in liquid measuring cup (you should have about 1 2/3 cups).
- Add reserved liquid to equal 2 cups.
- Heat oil in large saucepan over medium heat until shimmering.
- Add onion and tomato paste and cook, stirring occasionally, until onions are light golden around edges, about 3 minutes.
- Add garlic and pepper flakes; cook, stirring constantly, until fragrant, about 30 seconds.
- Stir in tomatoes and 1/2 tsp salt.
- Remove pan from heat and add vodka.
- Return pan to medium-high heat and simmer briskly until alcohol flavor is cooked off, 8-10 minutes; stir frequently and lower heat to medium if simmering becomes too vigorous.
- Stir in cream and cook until hot, about 1 minute.
- Meanwhile, bring 4 quarts water to boil in large Dutch oven over high heat.
- Add 1 TBS salt and pasta.
- Cook until just shy of al dente, then drain pasta, reserving 1/4 cup cooking water, and transfer pasta back to Dutch oven.
- Add sauce to pasta and toss over medium heat until pasta absorbs some of the sauce, 1-2 minutes, adding reserved cooking water if sauce is too thick.
- Stir in basil and adjust seasoning with salt.
- Divide among pasta bowls and serve immediately, passing Parmesan separately.
- For Penne Alla Vodka With Pancetta:.
- Heat 1 TBS olive oil in large saucepan over medium-high heat, add 3 oz thinly sliced pancetta, cut into 1/2" pieces (about 1/2 cup)and cook until crisp, 6-8 minutes. Using slotted spoon, transfer pancetta to small bowl and set aside. Pour off all but 2 TBS fat from pan and continue with recipe for Penne alla Vodka, using fat in pan instead of oil in step 5, reducing salt to a pinch in step 8, and adding reserved pancetta to sauce along with basil in step 16.
Nutrition Facts : Calories 660.1, Fat 20.6, SaturatedFat 8.2, Cholesterol 40.8, Sodium 58.2, Carbohydrate 101.7, Fiber 15.5, Sugar 6.6, Protein 11.4
PENNE ALLA VODKA
From the Sopranos cookbook. We make this with 13.5 oz of penne, 3.5 tbsp butter and 3 oz prosciutto, so that's how I entered it, and it was wonderful
Provided by PolishRuski
Categories < 30 Mins
Time 30m
Yield 1 pound, 6 serving(s)
Number Of Ingredients 10
Steps:
- in a skillet large enough to hold the cooked pasta, melt the butter over medium heat. Add the garlic and cook until golden, about 2 minutes. Stir in the prosciutto and cook for 1 minute.
- Add the tomatoes and crushed red pepper and simmer for 5 minutes. Stir in the cream and cook, stirring well, for 1 minute. Add the vodka and cook for 2 minutes. Season to taste with salt.
- Meanwhile, bring at least 4 quarts of water to a boil in a large pot. Add the pasta and salt to taste. Cook, stirring frequently, until the penne is al dente, tender yet still firm to the bite. Drain the pasta, reserving some of the cooking water.
- Add the pasta to the skillet with the sauce and toss the pasta until it is well coated. Add a little of the reserved cooking water if the sauce seems too thick. Add in the cheese and toss again. Serve immediately.
Nutrition Facts : Calories 438.9, Fat 18, SaturatedFat 10.5, Cholesterol 52.3, Sodium 144.8, Carbohydrate 57.1, Fiber 8.7, Sugar 3.6, Protein 9.7
TRADITIONAL PENNE ALLA VODKA
Make and share this Traditional Penne Alla Vodka recipe from Food.com.
Provided by Richard-NYC
Categories Penne
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in large saucepan.
- Add onions and shallot and saute about 2 min.
- Add tomato paste and prosciutto and vodka stirring to mix.
- Add crushed tomatoes.
- Cover and simmer one hour.
- Remove from heat and add light cream.
- Serve over cooked penne.
Nutrition Facts : Calories 975.3, Fat 48.4, SaturatedFat 25.4, Cholesterol 132, Sodium 434, Carbohydrate 116.6, Fiber 17.1, Sugar 11.9, Protein 17.9
PENNE ALLA VODKA
Make and share this Penne alla vodka recipe from Food.com.
Provided by spatchcock
Categories Penne
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
- Pour the tomatoes and their liquid into the work bowl of a food processor.
- Using quick on/off pulses, process the tomatoes just until they are finely chopped.
- (Longer processing will aerate the tomatoes, turning them pink.) Stir the penne into the boiling water.
- Bring the water back to a boil, stirring frequently.
- Cook the pasta, semi-covered, stirring occasionally, until done, 8 to 10 minutes.
- Meanwhile, heat the olive oil in a large skillet over medium heat.
- Whack the garlic cloves with the side of a knife and add them to the hot oil.
- Cook, shaking the skillet, until the garlic is lightly browned, about 3 minutes.
- Lower the work bowl with the tomatoes close to the skillet and carefully slide the tomatoes into the pan.
- Bring to a boil, season lightly with salt and generously with crushed red pepper, and boil 2 minutes.
- Pour in the vodka, lower the heat so the sauce is at a lively simmer, and simmer until the pasta is ready.
- Just before the pasta is done, fish the garlic cloves out of the sauce and pour in the cream.
- Add the 2 tablespoons butter or oil, if using, and swirl the skillet to incorporate into the sauce.
- If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into the sauce in the skillet.
- If not, drain the pasta, return it to the pot, and pour in the sauce.
- Bring the sauce and pasta to a boil, stirring to coat the pasta with sauce.
- Check the seasoning, adding salt and red pepper if necessary.
- Sprinkle the parsley over the pasta and boil until the sauce is reduced enough to cling to the pasta.
- Remove the pot from the heat, sprinkle 3/4 cup of the cheese over the pasta, and toss to mix.
- Serve immediately, passing additional cheese if you like.
Nutrition Facts : Calories 552.6, Fat 24.9, SaturatedFat 10.3, Cholesterol 44.5, Sodium 190, Carbohydrate 69.1, Fiber 10.4, Sugar 4.4, Protein 11.7
HEALTHY PENNE ALLA VODKA
Healthy Penne alla Vodka is a low fat spin on traditional vodka sauce. It is creamy, flavorful, and takes less than an hour to make. A hot batch of penne with creamy tomato sauce is the perfect meal for a weeknight or date night at home. Top each bowl with fresh basil ribbons and grated cheese and pair with a glass of wine for an impressive home cooked meal.
Provided by Kathleen Higashiyama
Categories Pasta
Time 55m
Number Of Ingredients 15
Steps:
- In a medium pot or dutch oven, heat olive oil and butter on medium heat. Add onions and garlic and cook uncovered for 5 minutes until the onions are translucent. Stir in dried oregano, dried basil, and red chili flakes and cook for 1-2 minutes.
- Stir in vodka and simmer for about 7 minutes until the alcohol cooks off. While the vodka cooks, add tomatoes to a blender with salt and pepper, then puree for 1-2 minutes. Add pureed tomatoes to the pot and stir. Cook covered on low heat for 30 minutes.
- While the sauce is cooking, bring 5 quarts of salted water to a boil. Add the penne to the water and stir occasionally. Cook until al dente, about 10 minutes. Drain the pasta and set aside.
- Once the sauce is cooked, stir in 1/4 cup of Parmigiano-Reggiano and Greek yogurt until it becomes creamy and pink. Add salt and pepper to taste and half of the basil. Add the pasta to the sauce and gently stir to combine.
- Serve in bowls and sprinkle additional basil and Parmigiano-Reggiano or parmesan cheese on each serving.
Nutrition Facts : Calories 369 kcal, Sugar 4 g, Sodium 513 mg, Fat 3 g, SaturatedFat 1 g, TransFat 1 g, Carbohydrate 60 g, Fiber 3 g, Protein 14 g, Cholesterol 4 mg, UnsaturatedFat 2 g, ServingSize 1 serving
PENNE ALLA VODKA
Although this dish, now listed on countless Italian restaurant menus, has a certain novelty, it takes just one bite to discover how successful the combination is. This version comes from Le Sirenuse, in Positano, Italy.
Provided by Food Network
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Melt butter in a deep 12-inch heavy skillet over moderately low heat. Add onion and cook, stirring occasionally, until it begins to soften, about 5 minutes. Stir in vodka, bring to a simmer, and simmer for 4 minutes. Add tomato puree and cream and simmer, stirring occasionally, until onion is soft, about 5 minutes. Stir in ham, Tabasco, salt, and pepper. Keep sauce warm over very low heat. Cook pasta in 6- to 8-quart pot of boiling salted water (1 tablespoon salt per every 4 quarts water) until al dente. Reserve 1/2 cup cooking water and drain pasta. Add pasta to sauce and toss with sauce and cheese, adding some of reserved cooking water if pasta seems dry.
PENNE ALLA VODKA (WITHOUT VODKA!)
This vodka-less vodka sauce recipe comes together in the amount of time it takes to boil a batch of pasta. Incredibly tasty and shockingly simple, this is sure to become a weeknight dinner favourite.
Provided by Maggie Turansky
Categories Main Courses
Time 10m
Number Of Ingredients 8
Steps:
- Bring a large pot of heavily salted water to a rolling boil over high heat. Once boiling, add pasta, stir to prevent sticking, and cook for about 2 minutes less than the package suggests -- we will finish cooking the pasta in the sauce
- Meanwhile over medium heat in a large skillet, head 2 tablespoons of olive oil until shimmering. Add the onion and crushed garlic (along with a generous pinch of salt) and cook, stirring occasionally, until the onion is softened and translucent and the garlic is very lightly browned, about five minutes. Add the chilli flakes, if using, and cook for a further minute or two.
- Add the tomato paste and cook for about 2 minutes, or until the paste darkens in colour slightly and becomes sticky, Add a ladle-full of pasta water (about 60ml) to loosen the sauce and deglaze the pan.
- Reduce the heat to low and pour in the cream. Stir until well combined with the tomato paste sauce.
- Drain the pasta, reserving some of the pasta cooking water. Add the pasta to the skillet and toss to coat in the sauce. Add more pasta water if necessary until the desired sauce consistency is met. Taste a noodle to see if it is cooked thoroughly, then turn off the heat. Add the parmesan cheese and toss to combine.
- Portion the pasta into bowls and garnish with a bit more parmesan and some basil leaves.
Nutrition Facts : Calories 416 calories, Carbohydrate 45 grams carbohydrates, Cholesterol 62 milligrams cholesterol, Fat 21 grams fat, Fiber 3 grams fiber, Protein 11 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 137 milligrams sodium, Sugar 4 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
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- Heat the oil in a medium (11-inch) Dutch oven, such as Le Creuset, over medium-low heat. Add the onions and cook for about 5 minutes, until the onions are translucent. Add the garlic, oregano, and red pepper flakes and cook for just one minute. Add the vodka and simmer for 5 to 7 minutes, until the mixture is reduced by half. With clean hands, crush each tomato into the pot. Add 2 teaspoons of salt and ½ teaspoon of black pepper. Cover the pot with a tight-fitting lid and bake for 1½ hours.
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- Pierce the tomatoes over the sink, one by one, to let the water and seeds release from the tomatoes. This doesn't have to be perfect. Add them to a bowl and set aside. When all the tomatoes are in a bowl, crush them with your hands. Again, this does not have to be perfect because they will eventually be processed in a blender. Reserve 1 cup of puree from the can of tomatoes.
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