Penne Sausages A La 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:

• 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:

• 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:

• Bring a large pot of salted water to a boil.
• Combine the Marinara, cream, vodka and red pepper flakes in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat and simmer briskly until slightly thickened, about 10 minutes. Whisk in the Parmesan and take off the heat.
• Meanwhile, cook the penne according to the package directions. Drain and add to the sauce, tossing to coat. Serve the pasta topped with basil leaves and additional Parmesan.
• Heat the olive oil in a large saucepan over medium heat. Add the garlic and cook, stirring frequently, until it just turns golden, 3 to 4 minutes. Add the tomatoes, Italian seasoning, basil, 1 teaspoon salt and a few grinds of fresh pepper. Bring to a simmer and cook, stirring occasionally, for 7 minutes. Take off the heat and stir in the butter until melted. Add salt and pepper to taste.

Steps:

• Heat 2 teaspoons of oil over medium to medium high heat in a large saucepan. Saute onion until starting to brown, about 5-6 minutes.
• Add crushed tomatoes, oregano, basil, salt, and pepper. Simmer on low to medium low heat for 10 minutes.
• During this time, heat 1 teaspoon of oil in a large saucepan over medium high heat. Saute the mushrooms and hot pepper flakes about 5 minutes. Reserve pan.
• Add tomato paste to tomato sauce and mix well. Stir in vodka and mushrooms and simmer for 10 more minutes.
• Start water to boil for pasta.
• Add milk to sauce and incorporate well. Cook another 20-30 minutes, stirring occasionally. Keep sauce at a low simmer while cooking pasta.
• Cook whole wheat pasta until al dente, about 15 minutes. Drain pasta.
• Heat 1/2 tablespoon of oil in a large skillet (you can use the same pan you cooked the mushrooms in). Add pasta and stir to glaze. Add parmesan cheese and mix thoroughly. Stir in sauce. Garnish with basil, and serve.

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:

• Bring a large pot of lightly salted water to a boil. Place a large sauté pan over medium-low heat, and add onion, oil and a sprinkling of salt. Sauté onion until soft and beginning to caramelize, about 10 minutes.
• Add tomatoes and their juices, and simmer for 15 to 20 minutes. Add heavy cream, and remove from heat.
• Add pasta to boiling water and cook until al dente. Drain pasta and return to cooking pot. Add vodka, butter and salt to taste. Gently mix penne until butter is melted. Add tomato mixture, and mix until pasta is coated.
• To serve, transfer pasta and sauce to a large warmed bowl. Pass Parmesan cheese for guests to serve themselves.