RIGATONI ALA VODKA
Make and share this Rigatoni Ala Vodka recipe from Food.com.
Provided by hjunkman
Categories One Dish Meal
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 998.4, Fat 44.2, SaturatedFat 22.2, Cholesterol 246.5, Sodium 1987.6, Carbohydrate 119.9, Fiber 7, Sugar 7.8, Protein 28.1
VODKA RIGATONI
Rigatoni with a tomato cream sauce. Can be frozen.
Provided by ANGCHICK
Categories World Cuisine Recipes European Italian
Time 50m
Yield 8
Number Of Ingredients 14
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.
Nutrition Facts : Calories 557.5 calories, Carbohydrate 53.5 g, Cholesterol 102.8 mg, Fat 31.1 g, Fiber 4.4 g, Protein 17.6 g, SaturatedFat 17.5 g, Sodium 1214.3 mg, Sugar 3.3 g
RIGATONI WITH EASY VODKA SAUCE
Before you convince yourself there's no way that a little onion, tomato paste, and cream can come together in mere minutes to make one of the best homemade pasta sauces you've ever had, hear us out. Better yet, make this recipe for yourself. Just try and use double-concentrated tomato paste, which packs more flavor than the standard stuff.
Provided by Claire Saffitz
Categories Bon Appétit Dinner Pasta Tomato Vodka Garlic Parmesan Milk/Cream Soy Free Tree Nut Free Vegetarian
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil.
- Meanwhile, heat 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium. Cook onion and garlic, stirring constantly, just until onion is starting to brown around the edges, 5-7 minutes. Add tomato paste and red pepper flakes and stir to coat onion. Cook, stirring often, until paste is deep red and starting to brown and stick to the bottom of pot, 5-7 minutes. Add vodka, scraping up brown bits; reduce heat to low.
- Using a heatproof measuring glass, scoop out about ¼ cup boiling water from pot and add heavy cream. Stirring constantly, gradually pour cream mixture into onion mixture and cook, stirring, until a smooth sauce forms. Remove from heat.
- Cook pasta in the pot of boiling water, stirring occasionally, until al dente. About 1 minute before pasta is done, scoop out 1 cup pasta cooking liquid.
- Return Dutch oven to low heat. Using a slotted spoon, transfer pasta to Dutch oven. Stir in 1/2 cup pasta cooking liquid, then gradually add half of Parmesan, stirring constantly to melt. Pasta should be coated with a smooth, glossy sauce. Season with salt; add more pasta cooking liquid if sauce is too thick.
- Divide pasta among bowls. Top with basil and remaining Parmesan and drizzle with a little oil.
SPICY RIGATONI ALLA VODKA
Provided by Elena Besser
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
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.
RIGATONI WITH VODKA SAUCE
This is a simple yet elegant dish. The vodka gives you a slight tingle of heat! Perfect served with garlic bread. This recipe is also nice with Italian Sausage browned with the onions and garlic. Enjoy!
Provided by KPD123
Categories One Dish Meal
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 859.5, Fat 30.7, SaturatedFat 11.9, Cholesterol 147.5, Sodium 1093.4, Carbohydrate 104.8, Fiber 4.7, Sugar 18.8, Protein 25.3
VODKA RIGATONI
Use extreme caution when igniting this dish! This is a special occasion dish because it is so rich in flavor and calories.
Provided by cooking_geek
Categories Weeknight
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 360.9, Fat 17.3, SaturatedFat 7.9, Cholesterol 72.7, Sodium 184, Carbohydrate 34.8, Fiber 1.8, Sugar 2.1, Protein 7.1
RIGATONI WITH VODKA-TOMATO SAUCE
Make and share this Rigatoni With Vodka-Tomato Sauce recipe from Food.com.
Provided by lazyme
Categories < 30 Mins
Time 25m
Yield 2 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 1082.8, Fat 51.9, SaturatedFat 23.8, Cholesterol 218, Sodium 552, Carbohydrate 104.4, Fiber 5.4, Sugar 6.2, Protein 21.4
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