RIGATONI PIE ALLA VODKA
Rigatoni stands at attention in this savory baked pie. The tender upright tubes of pasta are filled and topped with a creamy tomato-vodka sauce, turning a classic Italian dish into a vertical centerpiece.
Provided by Food Network Kitchen
Categories main-dish
Time 2h15m
Number Of Ingredients 12
Steps:
- Heat 1/4 cup of the oil with the shallot in a large saucepan over medium-low heat. Once it begins to sizzle, cook the shallot, stirring occasionally, until is soft and just beginning to brown, about 6 minutes. Stir in the red pepper flakes, then add the tomatoes with their juices, vodka and 1/2 cup water. Increase the heat to high and bring the sauce to a boil, crushing the tomatoes with the back of a wooden spoon. Lower the heat to maintain a simmer and cook, stirring occasionally, until reduced and thickened, about 15 minutes. Stir in the cream, bring back to a simmer and cook for 1 minute. Remove the pan from the heat, stir in the basil and season with salt and pepper. Let the sauce cool for 10 minutes, then puree in a blender until smooth.
- Preheat the oven to 375 degrees F. Grease a 9-inch springform pan with 1 tablespoon oil.
- Bring a large pot of generously salted water to a boil. Cook the pasta until slightly less than al dente, about 8 minutes. Drain, spread in a single layer on a rimmed baking sheet and toss with the remaining 1 tablespoon oil.
- Stand the rigatoni on their ends in the prepared springform pan until it is completely filled (you might have leftover pasta). Put the pan on a foil-lined baking sheet to catch any drips. Pour the sauce over the pasta, spreading it with the back of a spoon (you might have leftover sauce). Sprinkle with the mozzarella and Parmesan.
- Cover the pan with foil, doming it slightly to avoid touching the cheese. Bake for 30 minutes. Uncover the pan and continue cooking until the top is golden brown and bubbly, about 30 minutes more. Let the pasta cool for 10 minutes, then carefully remove the sides of the pan, sprinkle with basil, cut into wedges and serve.
VODKA RIGATONI
Rigatoni with a tomato cream sauce. Can be frozen.
Provided by ANGCHICK
Categories World Cuisine Recipes European Italian
Time 50m
Yield 8
Number Of Ingredients 14
Steps:
- Drain roasted peppers, reserving a small amount of the liquid. Cut peppers into strips.
- Combine prosciutto, cream, crushed tomatoes, vodka, roasted peppers with reserved liquid, parsley, garlic powder, sugar, salt and black pepper, and crushed red pepper in a saucepan. Cover. Cook over medium heat, stirring often, until the sauce comes to a boil. Reduce heat, and simmer for 30 minutes.
- Meanwhile, cook pasta according to package directions. Drain, and transfer to a large serving bowl.
- Stir cheese into the sauce. Stir sauce into rigatoni and top with peas.
Nutrition Facts : Calories 557.5 calories, Carbohydrate 53.5 g, Cholesterol 102.8 mg, Fat 31.1 g, Fiber 4.4 g, Protein 17.6 g, SaturatedFat 17.5 g, Sodium 1214.3 mg, Sugar 3.3 g
RIGATONI WITH VODKA-TOMATO SAUCE
Make and share this Rigatoni With Vodka-Tomato Sauce recipe from Food.com.
Provided by lazyme
Categories < 30 Mins
Time 25m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in heavy large skillet over medium heat.
- Add shallots and crushed red pepper.
- Saute until shallots are translucent, about 5 minutes.
- Add vodka and ignite with long match.
- Simmer until flames subside, shaking pan occasionally, about 2 minutes.
- Increase heat to high, add cream and boil until mixture thickens, about 3 minutes.
- Add tomato sauce; boil until sauce thickens and coats back of spoon, about 2 minutes.
- (Can be made 1 day ahead; chill).
- Cook pasta in pot of boiling water until tender but still firm to bite.
- Drain; reserve 1/4 cup cooking liquid.
- Bring sauce to simmer.
- Add pasta, prosciutto, 1/3 cup cheese, parsley, and basil to skillet and toss to coat.
- Add reserved pasta cooking liquid if mixture is too dry.
- Season to taste with pepper.
- Transfer to large bowl.
- Sprinkle with remaining 1/2 cup cheese and serve.
Nutrition Facts : Calories 1082.8, Fat 51.9, SaturatedFat 23.8, Cholesterol 218, Sodium 552, Carbohydrate 104.4, Fiber 5.4, Sugar 6.2, Protein 21.4
RIGATONI AND TOMATOES
Tired of potatoes? Whether served slightly warm or chilled, this tempting pasta, tossed with a mixture of basil, garlic, capers and tomatoes and topped with Parmesan, is sure to wake up your taste buds!
Provided by Betty Crocker Kitchens
Categories Entree
Time 2h25m
Yield 6
Number Of Ingredients 11
Steps:
- Mix all ingredients except rigatoni and cheese. Cover and refrigerate at least 2 hours but no longer than 24 hours.
- Cook and drain rigatoni as directed on package. Immediately toss rigatoni and tomato mixture. Serve immediately, or cover and refrigerate about 2 hours or until chilled. Sprinkle with cheese.
Nutrition Facts : Calories 300, Carbohydrate 48 g, Cholesterol 5 mg, Fat 1, Fiber 3 g, Protein 10 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 360 mg
PASTA ALLA VODKA
Sit back and tuck into a big bowl of pasta alla vodka, a creamy tomato pasta with - as you can guess - vodka, which balances out the intense flavours
Provided by Esther Clark
Categories Dinner
Time 30m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 866 calories, Fat 43 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 9 grams sugar, Fiber 9 grams fiber, Protein 20 grams protein, Sodium 0.4 milligram of sodium
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RIGATONI WITH EASY VODKA SAUCE RECIPE | BON APPéTIT
From bonappetit.com
4.8/5 (503)Estimated Reading Time 6 minsServings 4Published Feb 22, 2018
- Fill a stock pot or other large pot three-quarters full with water and heat over high. Toss in a handful of salt and bring to a boil while you do your other prep.
- Heat 2 Tbsp. oil in a Dutch oven over medium (position it next to pot of water). Add onion and garlic and cook, stirring constantly, just until onion is starting to brown around the edges, 5–7 minutes.
- Add entire 4.5-oz. tube tomato paste and ½ tsp. red pepper flakes and stir until paste evenly coats onion. Continue to cook, stirring often, until paste is deep red and starting to brown on bottom of pot, 5–7 minutes.
- Add 2 oz. vodka to deglaze pan and stir to incorporate, scraping bottom of pot. Reduce heat to low.
- Using a heatproof glass measuring cup, scoop about ¼ cup boiling water from pot, then add ¾ cup heavy cream to measuring cup (this brings up the temperature of the cream so it won’t break when you add it to the pot).
- Slowly add warmed cream to Dutch oven, stirring constantly, until a smooth sauce forms. Remove from heat.
- Add 1 lb. rigatoni to pot of boiling salted water and cook according to package instructions until al dente. About 1 minute before the timer goes off, use heatproof measuring cup to scoop up about 1 cup pasta cooking liquid.
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