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.
Time 45m Yield 6 Number Of Ingredients 8 Steps:
In a large skillet over medium heat, cook garlic in olive oil until tender, 1 to 2 minutes. Stir in tomatoes, breaking up a bit with fork. Stir in basil, salt and pepper and simmer 15 minutes. Stir in vodka and cook 15 minutes more. 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. Stir cream into sauce and cook 10 minutes more. Toss with hot pasta.
Time 1h15m Yield 6-8 serving(s) Number Of Ingredients 15 Steps:
Heat the oil in a large saucepan; when hot, saute the onions until golden brown, about 5 minutes. Add crushed tomatoes to the saucepan. Stir in the oregano, basil, salt and pepper and simmer 1 hour to concentrate flavors. While the sauce is cooking, heat 4 T of the butter in a skillet over medium heat. Saute the mushrooms and hot pepper flakes until the mushrooms are golden. Carefully add the vodka and simmer for 5 minutes to cook off the alcohol. Add the heavy cream and bring to a simmer; pour the cream mixture into the tomato puree; stir to mix. Keep the sauce warm while cooking the pasta. Add the kosher salt to 6 quarts of water. Bring to a rolling boil. Add pasta to boiling water; cook uncovered until pasta is al dente, about 12 minutes. Drain well. Melt the remaining 4 T of butter in a large skillet. Stir in pasta to glaze, then add Parmesan cheese and mix thoroughly. Stir in 1/3 or the sauce and mix with the pasta; divide among plates. Top each plate with some additional sauce; pass remaining sauce and additional cheese at the table.
Time 35m Yield 4 serving(s) Number Of Ingredients 12 Steps:
Cook pasta in a large pot of boiling lightly salted water for about 8-10 minutes or until al dente and then drain. Heat oil in large skillet or wok over medium heat. Saute garlic, prosciutto, and red pepper flakes for 1 minute. Stir in tomatoes and tomato paste and cook for 3 minutes. Stir in vodka and cream and simmer for 15 minutes. Stir in Parmesan and chopped basil. Add pasta and toss until evenly coated. Serve with additional Parmesan cheese if desired.
Yield 4 , 2 serving(s) Number Of Ingredients 9 Steps:
Saute onions in butter and olive oil until transparent. Add shredded or pureed tomatoes with juice. Cook over medium heat 20 to 25 minutes or until all liquid content is reduced. Meanwhile in separate saucepan, cook pasta according to package directions, drain very well and set aside. When tomato sauce is ready, stir in heavy cream. Bring to a near boil, reduce heat and cook 2 to 3 minutes until cream and tomatoes are well blended. Stir in sauce and pepper vodka, mix, stir in hot cooked penne pasta. Stir together to blend. Liberally sprinkle with grated Parmesan cheese. -Rosalind Beck CHEF’S NOTES: Pepper vodka is a commercial item available at many liquor stores, but chef Enzo Perlini prefers the flavor of a homemade version: stir 1/4 tsp. red crushed pepper in 4 Tbsp Vodka. Marinate 3 hours or overnight. Using coffee filter or fine cloth napkin, allow peppered vodka to filter 3 hours. Remove and discard filter and set peppered vodka concentrate aside. Penne is large straight tubes of macaroni cut on the diagonal.
Time 30m Yield 4-6 serving(s) Number Of Ingredients 17 Steps:
Prick sausage casings several times& cook in lightly salted, boiling water for 3 minutes. Drain, cool& slice into rounds about 1/2 inch thick. Melt butter& oil in a very large skillet. Add sausages, onion & garlic; cook on medium heat until sausages are lightly browned. Add peppers & zucchini & cook for 2 minutes. Bring a large pot of lightly salted water to a boil. Add penne & cook, according to package directions, until al dente (approx 9 minutes). Drain well. In the meantime, add tomato sauce, salt, pepper & cumin to the sausage mixture. Simmer, stirring occasionally, for about 6 minutes or until sauce starts to thicken. Add vodka & cook for another minute, stirring constantly. Add the cream, nutmeg& Parmesan; simmer for 2 minutes, stirring constantly. Add pasta to skillet; toss or stir well and serve sprinkled with parsley & additional Parmesan.
More about “penne russo a la vodka recipes”
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.
