Penne Alla Vodka Grilled Cheese Recipe By Tasty

Steps:

• In a large pot over medium heat, add the olive oil and onion, and cook until the onion is slightly translucent.
• Add the garlic, salt, and vodka, and cook for about 2 minutes, stirring constantly.
• Add the tomato sauce and heavy cream, and bring to a boil.
• Add the cooked penne and stir until the sauce evenly coats the pasta.
• Serve warm with Parmesan and parsley.
• Enjoy!

Steps:

• Heat 1 tablespoon of olive oil in a large skillet.
• Add onion and 1 clove of garlic, and cook until onions are translucent.
• Add tomato sauce and mix to combine with onion and garlic.
• Add vodka, dried basil, red pepper flakes, and salt. Let this to simmer for 2 minutes to allow most of the alcohol to burn off.
• Add heavy cream and stir until fully combined. The sauce will turn into a beautiful light orange creamy mixture.
• Add cooked pasta to vodka sauce and mix until noodles are fully coated in sauce.
• Cover with a lid and let simmer for 5 minutes or until the sauce has reduced by half.
• Garnish with basil.
• Enjoy!

Steps:

• Heat oil in a large pot over high heat. Cook onion until translucent.
• Add beef, salt, and pepper, cooking until all the moisture has evaporated and the beef is browned.
• Add crushed tomatoes, vodka, and chili flakes, stirring and cooking until half of the liquid has evaporated and the sauce has reduced.
• Add cream, stirring until evenly incorporated.
• Stir in pasta until evenly coated.
• Serve with parsley and parmesan.
• Nutrition Calories: 1753 Fat: 69 grams Carbs: 193 grams Fiber: 13 grams Sugars: 22 grams Protein: 93 grams
• Enjoy!

Steps:

• Bring a large pot of salted water to a boil. Add the penne and cook according to the package instructions until al dente. Reserve 1 cup of the pasta water, then drain the pasta and rinse under cold water.
• Heat a large saucepan over medium-high heat. Add the bacon and cook until the edges are crisp, 2-3 minutes. If bacon is not particularly fatty, add 1 tablespoon of butter and stir until melted. Add the shallot and cook until softened, 3-4 minutes. Add the garlic and red pepper flakes and cook until fragrant, about 30 seconds.
• Add the vodka and cook until almost completely evaporated, 1-2 minutes. Add the crushed tomatoes, pepper, and salt. Bring to a simmer, then cook for 4 minutes, or until the sauce the mixture comes to a low boil. Add the cream, reduce the heat to low, and simmer for 5 minutes, until the sauce has thickened.
• Add the penne and remaining tablespoon of butter and stir until well coated in the sauce. If the sauce is too thick, add a splash of the reserved pasta water.
• Remove the pan from the heat. Add the Parmesan and Romano cheeses and stir until incorporated.
• Transfer the pasta to a serving dish and top with torn burrata, a drizzle of olive oil, pepper, and basil.
• Enjoy!

Steps:

• Bring a medium pot of well-salted water to a boil over high heat. Add the penne and cook for 7-8 minutes, until the pasta is mostly cooked but still has a raw bite to it. Reserve 1 cup of the pasta cooking water, then drain the penne and set aside.
• Melt 1 tablespoon of butter and the olive oil together in a large skillet over medium heat until the butter is bubbling. Add the onion and ¼ teaspoon salt and sauté for 2-3 minutes, until softened and translucent. Add the garlic and red pepper flakes and sauté for 1 minute, stirring occasionally to prevent browning, until fragrant.
• Add the tomato paste and stir to combine. Cook for 4-6 minutes, until the tomato paste is slightly thickened and darker in color. Deglaze the pan with the vodka, scraping up any browned bits from the bottom of the pan. Stir in the tomato sauce and heavy cream until well combined. Stir in the Parmesan cheese until melted, 1 minute.
• Add ⅓ cup of the reserved pasta water and simmer for 2-3 minutes, until the sauce thickens. Season with the remaining ½ teaspoon of salt. Transfer about ⅔ cup of the sauce to a bowl and set aside.
• Fold the penne into the remaining sauce and cook for 1-2 minutes, until the pasta is al dente and well coated in the sauce. If the sauce looks dry at all, add a couple more tablespoons of pasta water to loosen the sauce.
• Make the grilled cheese sandwiches: Spread 1-2 tablespoons of softened butter over one side of each slice of bread.
• Place a slice of bread, buttered side down, in a large skillet over medium-low heat. Top with 2 ounces of torn mozzarella, half of the penne alla vodka, another ounce of mozzarella, half of the basil, 2 more ounces of mozzarella, and 1 tablespoon of the reserved vodka sauce. Top with a second slice of bread, buttered side up. Cook for 4-5 minutes, until the cheese is melting and the bottom of the bread is golden brown. Flip and cook for 2-3 minutes more, until the cheese is fully melted and the second side is golden brown. Repeat with the remaining ingredients to make another sandwich.
• Serve the grilled cheese hot with the reserved vodka sauce alongside for dipping.
• Enjoy!