VODKA SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 2 chopped shallots in a skillet with 2 tablespoons butter over medium heat, about 3 minutes. Add 3/4 cup heavy cream, 2 cups Perfect Marinara Sauce (see Cook's Note) and a pinch of red pepper flakes; heat through. Stir in 1/4 cup grated parmesan and 1 to 2 tablespoons vodka; season with salt. Toss with penne.
PENNE AND VODKA SAUCE
One of the best and easiest recipes I have tried. You can find pancetta at any good Italian deli, try not to substitute as it makes the dish. This is also very good with shrimp added in the last few minutes of simmering. If you like spice, add a dash or 2 of red pepper flakes.
Provided by Rick Naylor
Categories Main Dish Recipes Pasta
Time 25m
Yield 4
Number Of Ingredients 7
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.
- Meanwhile, melt butter or margarine in a large skillet over medium heat. Add pancetta, and saute until lightly browned. Add vodka and stir until it is reduced by half, about 4 to 5 minutes. Stir in tomato sauce and cream. Simmer uncovered for 10 to 12 minutes. Stir every few minutes.
- Stir in pasta, and heat through. Serve with Parmesan cheese.
Nutrition Facts : Calories 795.3 calories, Carbohydrate 87.9 g, Cholesterol 84.1 mg, Fat 35.2 g, Fiber 5.1 g, Protein 23.9 g, SaturatedFat 17.1 g, Sodium 928.9 mg, Sugar 7.5 g
VODKA SAUCE
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 2 minced shallots in a skillet with butter over medium heat until slightly softened, 3 minutes. Add 1 minced garlic clove and a pinch of red pepper flakes; cook 30 seconds. Remove from the heat. Add 1/2 cup vodka, a 28-ounce can crushed tomatoes and some salt. Simmer, stirring, 7 minutes. Stir in 2/3 cup heavy cream and simmer until thickened, 3 minutes. Stir in 1/2 cup grated parmesan and a handful of torn basil. Toss with 12 ounces cooked penne, adding some pasta-cooking water to loosen.
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
EASY VODKA SAUCE
This is a great and simple sauce to make. Tastes delicious over any pasta! I especially love it with lobster ravioli.
Provided by MARRIED
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 1h20m
Yield 10
Number Of Ingredients 5
Steps:
- In a skillet over medium heat, saute onion in butter until slightly brown and soft. Pour in vodka and let cook for 10 minutes. Mix in crushed tomatoes and cook for 30 minutes. Pour in heavy cream and cook for another 30 minutes.
Nutrition Facts : Calories 355 calories, Carbohydrate 13.9 g, Cholesterol 89.6 mg, Fat 27.3 g, Fiber 3.1 g, Protein 3.8 g, SaturatedFat 16.9 g, Sodium 291 mg, Sugar 0.6 g
PENNE WITH VODKA SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 1h25m
Yield 6 cups
Number Of Ingredients 16
Steps:
- Simmer the tomato sauce and vodka in a heavy large skillet over low heat until the mixture reduces by 1/4, stirring often, about 20 minutes. Stir the cream into the tomato and vodka sauce. Simmer over low heat until the sauce is heated through. Stir in the Parmesan cheese until melted and well blended.
- Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain the pasta and transfer it to the pan with the sauce, and toss to coat.
- In a large casserole pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrot and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and reduce the heat to low. Cover the pot and simmer for 1 hour or until thick. Remove bay leaves and taste for seasoning. If sauce tastes too acidic, add unsalted butter, 1 tablespoon at a time, to round out the flavor.
- Pour half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce. If not using all the sauce, allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags. Freeze for up to 6 months.
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
VODKA SAUCE
Recipe came from "Aunt Lynn". As she says, this is "happy", and you will be too. This is the easiest recipe for a classic Italian meal. Prep time is exact.
Provided by Chef Erin
Categories Penne
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Sauté onion, garlic, and olive oil in large sauce pot until translucent, do NOT overcook or brown.
- Add 2 cans of crushed tomatoes, and vodka.
- Cook about 1/2 hour or until all alcohol has burned off.
- Add heavy cream and basil.
- Add tomato paste to your discretion, although sauce should be of a thick consistency, some people like theirs thin.
- Let sauté about 1/2 hour.
- Serve with penne and freshly grated parmesan cheese.
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