PENNE WITH PROSCIUTTO AND VODKA SAUCE
Make and share this Penne With Prosciutto and Vodka Sauce recipe from Food.com.
Provided by That Napa Chicken R
Categories Penne
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet, heat oil over medium heat.
- Cook onion, celery, and garlic in oil; stir until soft.
- Add prosciutto and vodka.
- Simmer until almost all liquid is gone.
- Add tomatoes, cayenne, and herbs. Simmer for 10 minutes.
- Stir in half and half, and heat for 3 minutes.
- Meanwhile, cook pasta in boiling salted water until done.
- Drain.
- Serve sauce over noodles.
Nutrition Facts : Calories 772.5, Fat 23.3, SaturatedFat 6.6, Cholesterol 22.4, Sodium 472.7, Carbohydrate 110, Fiber 16.4, Sugar 9, Protein 12.5
PENNE A LA VODKA WITH CRISPY PROSCIUTTO
A vodka-tomato sauce adorning penne pasta sprinkled with crispy prosciutto and dusted with Parmesan cheese. Divine!! From thefood-e.com.
Provided by gailanng
Categories Penne
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 768.2, Fat 23.4, SaturatedFat 11.5, Cholesterol 61.7, Sodium 409.6, Carbohydrate 108.4, Fiber 16.3, Sugar 0.1, Protein 16.1
PROSCUITTO-SHALLOT VODKA SAUCE
This vodka sauce was developed in a attempt to make a different Sunday dinner. It soon became the most requested dish I make.
Provided by Nancy Caliendo-Fiorentino
Categories Meat Pasta Sauce
Time 30m
Yield 8
Number Of Ingredients 7
Steps:
- Heat olive oil in a skillet over medium heat; cook and stir tomatoes, prosciutto, and shallots in hot oil until liquid cooks off, about 5 minutes. Add cream to shallot mixture; bring to a boil.
- Stir vodka into cream mixture, return to a boil while stirring constantly, reduce heat to low, and season with salt and pepper. Cover the skillet with a lid and cook until flavors blend, about 3 minutes. Remove from heat and let stand until sauce thickens slightly, about 3 minutes more.
Nutrition Facts : Calories 374.7 calories, Carbohydrate 5.4 g, Cholesterol 106.5 mg, Fat 32.8 g, Fiber 0.6 g, Protein 7.4 g, SaturatedFat 17.4 g, Sodium 664.6 mg, Sugar 1.6 g
VODKA SAUCE
This is a great recipe for those who love spicy food. If not, simply omit the crushed red pepper. This recipe will have your family eating the leftovers out of the refrigerator. A piece of advice: use the best vodka you can - it really makes a big difference! Serve with pasta, and garnish with grated Parmesan cheese.
Provided by RACQUELLE
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- In a small bowl, combine vodka and red pepper flakes. Set aside for 1 hour.
- Heat olive oil in a large skillet over medium heat. Saute prosciutto, garlic, parsley, basil, salt and pepper until prosciutto is evenly brown. Pour in vodka mixture, and simmer 10 minutes. Crush tomatoes, and stir in with 2 cans of tomato sauce, and 1 (8 ounce) can water. Simmer 15 minutes. Stir in 1 cup heavy cream, and cook 2 minutes.
Nutrition Facts : Calories 780.6 calories, Carbohydrate 16.5 g, Cholesterol 156.3 mg, Fat 56.3 g, Fiber 3.8 g, Protein 21 g, SaturatedFat 25.2 g, Sodium 3119.5 mg, Sugar 9.3 g
PENNE ALLA VODKA
THE ABSOLUTE BEST PENNE ALLA VODKA ANYWHERE!! CREAMY, RICH, TOMATO, VODKA SAUCE, WITH PROSCUITTO. I GUARANTEE YOU WILL LOVE THIS DISH!! *tip* squeeze the tomatoes to drain them so the sauce isnt watery
Provided by Bri22
Categories Penne
Time 15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a wide pot big enough to hold all the pasta and sauce, melt the butter.
- add the garlic and cook until golden brown.
- stir in the proscuitto and cook for a a minute or two.
- add the tomatoes, crushed pepper, pepper and salt.
- simmer for 5 minutes.
- stir in the cream and cook for 2 minutes stirring alot.
- add the vodka and cook until it no longer smells strongly of vodka (about 3-5 minutes).
- cook the pasta as directed on box but al dente.
- add the pasta to the pot with the sauce and mix until it is all coated over the pasta.
- toss with the cheese and serve immediately.
PENNE RUSSO A LA VODKA
A super quick and tantalizing tomato based recipe that knocks the socks off your friends at a dinner party.
Provided by MARIANNER
Categories Meat and Poultry Recipes Pork
Time 35m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 866.4 calories, Carbohydrate 93.8 g, Cholesterol 111.6 mg, Fat 36.4 g, Fiber 6.3 g, Protein 28.6 g, SaturatedFat 19.7 g, Sodium 929.7 mg, Sugar 9.4 g
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- Sauté the prosciutto, garlic and basil. In a large pan, heat the olive oil over medium heat. Add the proscuitto, garlic ,and basil and sauté until the proscuitto is browned, about 5 minutes.
- Add the vodka and tomaotes. Blend the whole tomatoes in a blender until it has a smooth consistency. Remove the pan from the stove top and add the vodka. Do not add the vodka to the pan over an open flame. Return the pan to the stove top and add the blended tomatoes. Toss in the red pepper flakes and stir to combine.
- Allow the sauce to reduce. Keep the sauce over medium heat for 30-45 minutes, stirring occasionally to prevent the bottom from burning. The sauce will become very thick.
- Rehydrate the sauce. Add the heavy cream to the sauce to rehydrate the sauce. Stir to encorporate, then reduce the heat to a simmer.
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