TOMATO VODKA SAUCE
This is a delicious and creamy sauce that can be served over penne pasta.
Provided by Denise H. Shaffer
Categories Main Dish Recipes Pasta
Yield 4
Number Of Ingredients 10
Steps:
- In a large skillet over medium heat, melt better with oil; add onion and saute for 8 minutes or until transparent.
- Add tomatoes and cook for 25 minutes or until almost no liquid remains in skillet; stir frequently.
- Increase heat and add cream, vodka and red pepper flakes; boil for 2 minutes or until thickened to sauce consistency. Season to taste with salt and pepper.
- Bring a large pot of lightly salted water to a boil. Add penne and cook for 8 to 10 minutes or until al dente; drain and transfer to a large bowl.
- Bring sauce to a simmer and pour over pasta; toss to coat. Sprinkle with Parmesan cheese; serve.
Nutrition Facts : Calories 763.9 calories, Carbohydrate 93.5 g, Cholesterol 91.3 mg, Fat 31.7 g, Fiber 6 g, Protein 19.2 g, SaturatedFat 17 g, Sodium 396.2 mg, Sugar 9.9 g
CAN OF TOMATO PASTE VODKA SAUCE
The only tomato product you'll need for this classic dish is a can of tomato paste, resulting in a creamy, tangy sauce that's easy enough for a family meal and impressive enough for a special occasion-plus no annoying tomato paste leftovers. While you'll typically see vodka sauce served with penne, we find it positively magical on any tubular pasta (it coats the inside and outside of the noodle), resulting in the perfect sauce-to-pasta ratio in each bite.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a rolling boil over medium-high heat; season the water generously with salt. Add the pasta and cook, stirring occasionally, until al dente, 8 to 12 minutes (depending on the pasta shape). Reserve 1 cup of cooking water in a liquid measuring cup, then drain the pasta.
- Meanwhile, heat the olive oil in another large pot or Dutch oven over medium heat. Add the shallots and cook, stirring occasionally, until just tender, 3 to 4 minutes. Add the crushed red pepper flakes, garlic and 1/4 teaspoon salt and cook, stirring frequently, until the garlic has softened, 1 to 2 minutes more. Add the tomato paste and continue to cook, stirring occasionally, until the tomato paste has turned a deep brick red and is starting to caramelize on the bottom and sides of the pot, about 6 minutes. Pour in the vodka and scrape any brown bits from the bottom of the pot, then cook until the vodka is almost completely absorbed and the alcohol has cooked off, 1 to 2 minutes. Reduce the heat to medium low, then stir in the heavy cream and 1/4 cup of the reserved pasta water until smooth and combined.
- Add the cooked pasta, Parmesan and butter to the sauce and stir to evenly combine. Taste and adjust the seasoning with more salt. Adjust the consistency of the sauce, adding 1 tablespoon of cooking water at a time, until it nicely coats the pasta (it should be creamy, glossy and saucy). Serve in shallow bowls with an extra sprinkle of Parmesan and thinly sliced fresh basil.
TOMATO VODKA
Provided by Alton Brown
Time P7DT3m
Yield 1 (750 ml) bottle
Number Of Ingredients 2
Steps:
- Cut each of the tomatoes into 8 pieces and put them into a large glass jar. Add the vodka, stir to combine, and cover. Put in a cool, dark place for at least 5 days and up to 7 days, stirring every day. After 7 days, strain through a fine mesh strainer and discard the solids.
- To store, pour tomato vodka back into its original bottle, and keep in a cool, dark place.
VODKA BASIL TOMATO SAUCE
Make and share this Vodka Basil Tomato Sauce recipe from Food.com.
Provided by TaterBug
Categories Sauces
Time 40m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Sautee diced onions and garlic in butter on medium heat for 7 minutes. Add vodka and bring to boil then reduce to simmer and cook for 10 minutes on low.
- Add tomatoes, parmesan cheese, and half and half then allow to simmer for another 10 minutes on low to low medium heat.
- Finish sauce by adding chopped fresh basil and salt and pepper to taste.
- This sauce goes well with seafood, pasta, and chicken.
TOMATO-CREAM (VODKA) SAUCE FOR PASTA
Creamy red sauce seasoned Italian-style with garlic, basil, and oregano.
Provided by pearlygrl
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 35m
Yield 8
Number Of Ingredients 11
Steps:
- Heat olive oil in a saucepan over medium heat. Cook and stir garlic in hot oil until fragrant, about 1 minute; add vodka, bring to a simmer, and cook until mostly evaporated, about 10 minutes.
- Stir tomatoes, basil, sugar, oregano, salt, and pepper with the garlic and vodka in the saucepan; bring to a boil and cook until most of the liquid evaporates, about 5 minutes. Remove saucepan from heat.
- Stir milk and butter together in a bowl until smooth; pour into tomato sauce and stir until the color is even.
- Place saucepan over medium-low heat, bring sauce to a simmer, and cook until slightly thickened, about 5 minutes.
Nutrition Facts : Calories 97.2 calories, Carbohydrate 2.5 g, Cholesterol 16.1 mg, Fat 8.3 g, Fiber 0.5 g, Protein 0.9 g, SaturatedFat 4.1 g, Sodium 197.6 mg, Sugar 1.9 g
PENNE WITH SPICY VODKA TOMATO CREAM SAUCE
A nice change from your typical tomato sauce! If you're worried about the alcohol, don't be! It cooks off and cannot be tasted. It simply helps to enhance the flavors.
Provided by Star Pooley
Categories Meat and Poultry Recipes Pork
Time 25m
Yield 8
Number Of Ingredients 10
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!
Nutrition Facts : Calories 434.9 calories, Carbohydrate 52.7 g, Cholesterol 29.3 mg, Fat 18.4 g, Fiber 4.6 g, Protein 13.3 g, SaturatedFat 6.2 g, Sodium 544.4 mg, Sugar 1 g
CREAMY TOMATO-VODKA SAUCE
Be adventuresome with a classic Italian pasta sauce made with organic tomatoes, onions, garlic and a touch of vodka and whipping cream.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- In 10-inch skillet, heat oil over medium heat. Cook onion and garlic in oil 3 to 4 minutes, stirring constantly, until crisp-tender.
- Stir in tomatoes, vodka, sugar, salt and pepper. Heat to boiling. Reduce heat; simmer 20 minutes, stirring occasionally. Stir in whipping cream. Heat just until hot.
- Serve over cooked pasta as desired.
Nutrition Facts : Calories 130, Carbohydrate 8 g, Cholesterol 20 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 5 g, TransFat 0 g
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
BEST VODKA SAUCE
Friends will think they are in a five-star restaurant and that you slaved for hours. That'll be our secret.
Provided by J. Lynn
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 25m
Yield 16
Number Of Ingredients 8
Steps:
- Heat a large saucepan over high heat until the surface is very hot; add minced garlic and sear until brown, 1 to 2 minutes. Pour vodka into the saucepan, taking care to avoid any flames that ignite from the alcohol meeting the hot surface of the pan. Quickly pour cream into pan to douse the flames and stir; add tomato sauce, crushed tomatoes, Parmesan cheese, basil, and parsley.
- Bring the mixture to a boil, remove from heat, and rest sauce long enough to let herbs flavor the sauce, 5 to 10 minutes.
Nutrition Facts : Calories 152.8 calories, Carbohydrate 6 g, Cholesterol 43 mg, Fat 11.9 g, Fiber 1.3 g, Protein 2.8 g, SaturatedFat 7.3 g, Sodium 343.6 mg, Sugar 2 g
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