Penne Rigatti Ala Vodka Recipes

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.

Steps:

• In a pasta pot or a large cooking pot, fill 3/4 full with water and bring to a rolling boil.
• Add 1 tablespoon salt and 2 tablespoons olive oil.
• Add pasta and cook uncovered for about 12 minutes or until el dente'.
• DO NOT OVERCOOK.
• In the meantime, in a medium size frying pan, heat Vodka and cayenne pepper until near boiling.
• CAREFULLY light the Vodka using a long stick match and let the alcohol burn off.
• USE CAUTION.
• Soon as the alcohol burns out, add the milk, heavy cream and ketchup.
• Simmer until sauce thickens, about 15 minutes, stirring occasionally.
• Add 1/4 cup of grated Parmigiano Reggiano cheese and stir to blend.
• Cook for 2 minutes longer.
• Drain pasta well and transfer to a large bowl.
• Pour sauce mixture over and toss to coat.
• Sprinkle remaining 1/4 cup of Parmigiano Reggiano cheese and mix lightly.
• Serve immediately.

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.

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.