Ambers Penne Alla Vodka Recipes

AMBER'S PENNE ALLA VODKA

Steps:

• Heat 3 tablespoons olive oil in a large skillet over medium heat; cook and stir fresh tomatoes, onion, and garlic in the hot oil until onion is tender, 1 to 2 minutes. Stir canned tomatoes and tomato paste into the tomato-onion mixture, breaking down the whole tomatoes with a fork. Mix basil, salt, and pepper into the tomato mixture; simmer until liquid has slightly reduced, 15 minutes.
• Stir vodka into the tomato mixture; simmer vodka sauce until slightly reduced, 15 minutes. Stir cream into vodka sauce and cook until heated through, 15 minutes.
• Bring a large pot with lightly salted water and 1/2 teaspoon olive oil to a boil. Cook pasta, stirring occasionally, at a boil until tender yet firm to the bite, about 10 minutes; drain. Fold pasta into vodka sauce to coat.

PENNE ALLA VODKA

Steps:

• Puree half of tomatoes in food processor until smooth.
• Dice remaining tomatoes into 1/2" pieces, discarding cores.
• Combine pureed and diced tomatoes in liquid measuring cup (you should have about 1 2/3 cups).
• Add reserved liquid to equal 2 cups.
• Heat oil in large saucepan over medium heat until shimmering.
• Add onion and tomato paste and cook, stirring occasionally, until onions are light golden around edges, about 3 minutes.
• Add garlic and pepper flakes; cook, stirring constantly, until fragrant, about 30 seconds.
• Stir in tomatoes and 1/2 tsp salt.
• Remove pan from heat and add vodka.
• Return pan to medium-high heat and simmer briskly until alcohol flavor is cooked off, 8-10 minutes; stir frequently and lower heat to medium if simmering becomes too vigorous.
• Stir in cream and cook until hot, about 1 minute.
• Meanwhile, bring 4 quarts water to boil in large Dutch oven over high heat.
• Add 1 TBS salt and pasta.
• Cook until just shy of al dente, then drain pasta, reserving 1/4 cup cooking water, and transfer pasta back to Dutch oven.
• Add sauce to pasta and toss over medium heat until pasta absorbs some of the sauce, 1-2 minutes, adding reserved cooking water if sauce is too thick.
• Stir in basil and adjust seasoning with salt.
• Divide among pasta bowls and serve immediately, passing Parmesan separately.
• For Penne Alla Vodka With Pancetta:.
• Heat 1 TBS olive oil in large saucepan over medium-high heat, add 3 oz thinly sliced pancetta, cut into 1/2" pieces (about 1/2 cup)and cook until crisp, 6-8 minutes. Using slotted spoon, transfer pancetta to small bowl and set aside. Pour off all but 2 TBS fat from pan and continue with recipe for Penne alla Vodka, using fat in pan instead of oil in step 5, reducing salt to a pinch in step 8, and adding reserved pancetta to sauce along with basil in step 16.

AMBER'S PENNE ALLA VODKA

Steps:

• Heat 3 tablespoons olive oil in a large skillet over medium heat; cook and stir fresh tomatoes, onion, and garlic in the hot oil until onion is tender, 1 to 2 minutes. Stir canned tomatoes and tomato paste into the tomato-onion mixture, breaking down the whole tomatoes with a fork. Mix basil, salt, and pepper into the tomato mixture; simmer until liquid has slightly reduced, 15 minutes.
• Stir vodka into the tomato mixture; simmer vodka sauce until slightly reduced, 15 minutes. Stir cream into vodka sauce and cook until heated through, 15 minutes.
• Bring a large pot with lightly salted water and 1/2 teaspoon olive oil to a boil. Cook pasta, stirring occasionally, at a boil until tender yet firm to the bite, about 10 minutes; drain. Fold pasta into vodka sauce to coat.

AMBER'S PENNE ALLA VODKA

Steps:

• Heat 3 tablespoons olive oil in a large skillet over medium heat; cook and stir fresh tomatoes, onion, and garlic in the hot oil until onion is tender, 1 to 2 minutes. Stir canned tomatoes and tomato paste into the tomato-onion mixture, breaking down the whole tomatoes with a fork. Mix basil, salt, and pepper into the tomato mixture; simmer until liquid has slightly reduced, 15 minutes.
• Stir vodka into the tomato mixture; simmer vodka sauce until slightly reduced, 15 minutes. Stir cream into vodka sauce and cook until heated through, 15 minutes.
• Bring a large pot with lightly salted water and 1/2 teaspoon olive oil to a boil. Cook pasta, stirring occasionally, at a boil until tender yet firm to the bite, about 10 minutes; drain. Fold pasta into vodka sauce to coat.

AMBER'S PENNE ALLA VODKA

Steps:

• Heat 3 tablespoons olive oil in a large skillet over medium heat; cook and stir fresh tomatoes, onion, and garlic in the hot oil until onion is tender, 1 to 2 minutes. Stir canned tomatoes and tomato paste into the tomato-onion mixture, breaking down the whole tomatoes with a fork. Mix basil, salt, and pepper into the tomato mixture; simmer until liquid has slightly reduced, 15 minutes.
• Stir vodka into the tomato mixture; simmer vodka sauce until slightly reduced, 15 minutes. Stir cream into vodka sauce and cook until heated through, 15 minutes.
• Bring a large pot with lightly salted water and 1/2 teaspoon olive oil to a boil. Cook pasta, stirring occasionally, at a boil until tender yet firm to the bite, about 10 minutes; drain. Fold pasta into vodka sauce to coat.

HIGHLY RATED PENNE ALLA VODKA

Steps:

• Puree half of the tomatoes in a food processor until smooth (about 20 seconds).
• Chop the remaining tomatoes into 1/2 inch pieces, discarding the cores. Combined the pureed and diced tomatoes in a liquid measuring cup (about 1 2/3 cups). Add the reserved liquid to equal 2 cups.
• Bring 4 quarts water to a boil in a large pot for the pasta. Add 1 tablespoon salt and the pasta to the boiling water. Cook, stirring often, until the pasta is almost al dente.
• Heat the oil in a large saucepan over medium heat until shimmering. Add the onion and tomato paste and cook, stirring occasionally, until onion is light golden around the edges (about 3 minutes).
• Stir in the garlic and pepper flakes and cook until fragrant (about 30 seconds).
• Stir in the tomatoes and 1/2 teaspoon of salt. Remove the saucepan from the heat and add the vodka.
• Return the saucepan to medium heat and simmer, stirring frequently, until the alcohol flavor has cooked off (8-10 minutes).
• Stir in the cream and cook until hot (about 1 minute).
• Reserve 1/4 cup of the pasta cooking water, drain the past, and return it to the pot.
• Stir in the sauce and toss to combine. Cook over medium heat until the pasta absorbs some of the sauce (about 1-2 minutes). You can thin the sauce with the reserved pasta cooking water if needed.
• Stir in the basil and serve. Pass grated Parmesan cheese separately for extra flavour!
• Slice and add baked chicken on top (optional).

QUICK PENNE ALLA VODKA

Steps:

• Start a pot of salted water boiling.
• In a 12" skillet, melt butter over medium heat; when it foams, add pancetta (or mushrooms) and saute for about 6 minutes. Raise the heat to medium-high; add vodka. Cook for 3 minutes, stirring regularly. Meanwhile, put pasta into the pot of boiling water.
• Add the marinara sauce and cream to the skillet. Simmer sauce gently, stirring occasionally; Add salt/pepper to taste. When pasta is just barely al dente, drain it and add it to the skillet.
• Gently stir pasta and sauce for a minute or two. Transfer to a hot bowl, and serve with the grated cheese.

SIMPLE PENNE ALLA VODKA

Steps:

• Saute the onion in the combined butter and olive oil until translucent.
• Add the prosciutto and saute an additional 2 minutes.
• Add vodka and cook on high heat for 4 minutes.
• Add tomato puree and red pepper and simmer for 5 minutes.
• Add cream and simmer for an additional 1 minute.
• Salt to taste. Toss with hot cooked penne and Parmesan cheese. Serve extra Parmesan on the table if desired.