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 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.
RIGATONI WITH VODKA SAUCE
This is a simple yet elegant dish. The vodka gives you a slight tingle of heat! Perfect served with garlic bread. This recipe is also nice with Italian Sausage browned with the onions and garlic. Enjoy!
Provided by KPD123
Categories One Dish Meal
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Saute onions and garlic in olive oil over medium heat until soft and translucent in a large skillet or pot.
- Stir in the spaghetti sauce and vodka and simmer over medium low heat until sauce reduces, about 15 minutes.
- Stir heavy cream into the sauce and simmer over low heat until completely heated though.
- Add the cooked pasta to the sauce, tossing to coat well. Top with parmesean cheese.
Nutrition Facts : Calories 859.5, Fat 30.7, SaturatedFat 11.9, Cholesterol 147.5, Sodium 1093.4, Carbohydrate 104.8, Fiber 4.7, Sugar 18.8, Protein 25.3
CHICKEN SAUSAGE RIGATONI IN A SPICY VODKA SAUCE
Steps:
- Bring a large pot of water to boil for the pasta. In a large saute pan over medium heat melt butter with oil. Add chicken sausage and brown, 3 to 4 minutes, breaking up large chunks with a wooden spoon. Add onions, jalapenos and garlic and saute until softened, about 5 minutes. Add green pepper, paprika, Italian seasoning, salt and pepper, to taste, and cook 3 minutes more.
- Generously salt the pasta water and add the rigatoni. Cook until al dente, about 12 minutes.
- Meanwhile, add tomatoes to the sauce and bring to a simmer, for about 10 minutes. Add vodka and cream and cook a few minutes more. Toss in cheese and chopped parsley. To serve, drain the pasta well and add to the sauce. Mix until pasta is nicely coated. Season with salt and pepper, to taste.
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
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