Penne Russo A La Vodka With Basil Cream Sauce 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:

• 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.
• Heat oil in a large skillet or wok over medium heat. Saute garlic, prosciutto and red pepper flakes for 1 minute. Stir in tomatoes, and cook for 3 minutes. Stir in vodka and cream. Simmer 15 minutes, or until thickened. Stir in Parmesan and chopped basil. Toss with pasta until evenly coated.

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.

Steps:

• Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes; drain. Transfer to a serving dish.
• Pour canned tomatoes into skillet over medium heat; stir in tomato sauce, vodka, garlic, oregano, basil, salt, and pepper. Simmer sauce, stirring occasionally, until alcohol is completely cooked off, 15 to 20 minutes. Stir in cream and simmer until heated through, about 5 more minutes. Remove sauce from heat.
• Pour sauce over penne pasta; toss to coat. Sprinkle with Parmesan cheese.

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.

Steps:

• 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.
• In large skillet, heat oil over moderate heat. Remove casing from sausage and add to skillet. Cook, breaking up the meat, until brown. Add garlic and red pepper and cook, stirring until garlic is golden brown.
• Add tomatoes and salt; bring to boil. Reduce heat and simmer 15 minutes.
• Add vodka and cream and bring to boil. Reduce heat to low and add pasta, toss for 1 minute. Stir in fresh parsley and serve!

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.

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.

Steps:

• Cook pasta to desired doneness, set aside.
• Cook shrimp in 1 tbs butter and some olive oil.
• Remove to a plate.
• Add more butter to pan, cook onion and garlic until tender.
• Put cooked shrimp on cutting board, cut into small pieces.
• Add wine to skillet, cook for 2 minutes.
• Add tomato sauce and mix well.
• Add cream and stir well, mix in cut up shrimp.
• Add cooked pasta and fresh herbs.
• Enjoy!

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.

Steps:

• Preheat oven to 375°F.
• Arrange sliced prosciutto on a foil-lined baking sheet, and bake for 15-20 minutes or until dark red and very crispy, then remove from oven and allow to cool completely.
• In the meantime, heat olive oil over medium heat in a medium saucepan and cook shallots and garlic until softened, about 5 minutes.
• Add tomatoes and vodka, stir well and simmer for 10 minutes to cook off the alcohol.
• Add heavy cream and parmesan cheese and stir until sauce thickens, add salt to taste, then remove from heat.
• Cook pasta according to instructions, drain and return to pot.
• Crumble cooled prosciutto with your hands to create shards.
• Toss pasta with sauce and divide into four bowls.
• Garnish with parmesan cheese and crispy prosciutto and serve with crusty Italian bread.