Vodka Rigatoni Recipe 465 Food

VODKA RIGATONI

Steps:

• Drain roasted peppers, reserving a small amount of the liquid. Cut peppers into strips.
• Combine prosciutto, cream, crushed tomatoes, vodka, roasted peppers with reserved liquid, parsley, garlic powder, sugar, salt and black pepper, and crushed red pepper in a saucepan. Cover. Cook over medium heat, stirring often, until the sauce comes to a boil. Reduce heat, and simmer for 30 minutes.
• Meanwhile, cook pasta according to package directions. Drain, and transfer to a large serving bowl.
• Stir cheese into the sauce. Stir sauce into rigatoni and top with peas.

RIGATONI ALA VODKA

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.

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.

VODKA RIGATONI

Steps:

• Heat oil in a heavy large skillet over medium heat.
• Add shallots and crushed red pepper.
• Sauté until shallots are translucent, about 5 minutes.
• Add vodka and carefully ignite with a long match to burn off alcohol.
• Simmer 2 minutes or until flames subside, shaking pan continuously.
• Increase heat to high, add whipping cream, and boil 3 minutes or until mixture thickens.
• Add tomato sauce and boil 2-3 minutes or until mixture thickens and coats the back of the spoon.
• (sauce can be made a day ahead and chilled).
• Cook rigatoni in salted water until tender, but still firm to bite-do not overcook.
• Before straining, set aside 1/4 cup of the salted cooking water.
• Drain pasta and return to pot.
• Add prepared sauce, prosciutto, 1/3 cup asiago cheese, parsley, and basil.
• Toss to mix.
• Add the 1/4 cup reserved cooking water if mixture is too dry.
• Season to taste with pepper.
• Transfer to large bowl.
• Sprinkle with remaining asiago cheese and serve.

RIGATONI WITH VODKA SAUCE

Steps:

• Saute onions and garlic in olive oil over medium heat until soft and translucent in a large skillet or pot.
• Stir in the spaghetti sauce and vodka and simmer over medium low heat until sauce reduces, about 15 minutes.
• Stir heavy cream into the sauce and simmer over low heat until completely heated though.
• Add the cooked pasta to the sauce, tossing to coat well. Top with parmesean cheese.

RIGATONI WITH VODKA-TOMATO SAUCE

Steps:

• Heat oil in heavy large skillet over medium heat.
• Add shallots and crushed red pepper.
• Saute until shallots are translucent, about 5 minutes.
• Add vodka and ignite with long match.
• Simmer until flames subside, shaking pan occasionally, about 2 minutes.
• Increase heat to high, add cream and boil until mixture thickens, about 3 minutes.
• Add tomato sauce; boil until sauce thickens and coats back of spoon, about 2 minutes.
• (Can be made 1 day ahead; chill).
• Cook pasta in pot of boiling water until tender but still firm to bite.
• Drain; reserve 1/4 cup cooking liquid.
• Bring sauce to simmer.
• Add pasta, prosciutto, 1/3 cup cheese, parsley, and basil to skillet and toss to coat.
• Add reserved pasta cooking liquid if mixture is too dry.
• Season to taste with pepper.
• Transfer to large bowl.
• Sprinkle with remaining 1/2 cup cheese and serve.

RIGATONI A LA VODKA

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.