Connecticut Pasta With Vodka Sauce Recipes

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FRESH PASTA CON VODKA SAUCE



Fresh Pasta con Vodka Sauce image

Provided by Food Network

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 10

4 cups semolina durum flour
6 eggs
2 teaspoons olive oil
1/4 cup olive oil
1 chopped onion
1 cup vodka
3 1/2 cups marinara sauce
Oregano, salt and pepper, optional
1 cup half-and-half
Basil leaves, for garnish

Steps:

  • Pasta: Put the flour in a large mixing bowl. Beat the eggs and oil together and mix it into the flour. The dough should be firm enough to handle and not sticky. Adjust the consistency with additional flour or a few drops of water, if necessary. Knead the dough for 5 minutes. Roll it into a ball and then cover it with a kitchen towel. Let it rest for 10 to 15 minutes. Cut the ball into quarters. Stretch each quarter with a rolling pin, then cut them into thin or thick slices for linguine or fettuccine.
  • Sauce: In a large skillet, heat the olive oil over a medium heat. Add onions and saute until transparent. Add 1 cup of vodka and reduce it by half, then add the marinara sauce. Let it simmer and reduce. Season with oregano and salt and pepper, if using.
  • Cook the pasta in salted boiling water until cooked al dente. Add the cream to the sauce and allow it to heat through for a couple of minutes (while pasta is finishing). Drain the pasta and add it to a serving bowl. Pour in the sauce and toss. Garnish with some basil leaves and serve.

PASTA ALLA VODKA



Pasta Alla Vodka image

There's no need to order takeout from your neighborhood restaurant when this beloved, easy-to-assemble Italian-American classic gets dinner on the table in no time. Adding pancetta brings a salty smokiness, but if you leave it out, you're still in for a quick and flavorful dish. If you're feeling ambitious, the pasta is delightful with Caesar salad or garlic bread, but it's also satisfying enough to take centerstage. Put on some Puccini, open up a bottle of red and you're guaranteed a more relaxed dining experience than the one you might get at the local red-and-white checkered-tablecloth joint.

Provided by Colu Henry

Categories     dinner, easy, quick, weeknight, pastas, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 14

Kosher salt
1 pound rigatoni or penne pasta
2 tablespoons olive oil
4 ounces diced pancetta, optional
1 medium yellow onion, finely chopped
2 garlic cloves, finely chopped
1/2 teaspoon red-pepper flakes
3/4 cup vodka
1 (28-ounce) can crushed tomatoes
Freshly ground black pepper
3/4 cup heavy cream
1/4 cup grated Grana Padano or Parmesan cheese, plus more for serving
1 tablespoon roughly chopped fresh oregano
2 tablespoons roughly chopped Italian parsley

Steps:

  • Bring a large pot of salted water to a boil (2 heaping tablespoons kosher salt to about 7 quarts water). Add the pasta and cook according to package instructions until al dente.
  • Meanwhile, prepare the sauce: Heat the oil in a deep 12-inch skillet or pot over medium. Add the pancetta, if using, and fry until crispy, stirring occasionally, 3 to 5 minutes. Add the onion, garlic and red-pepper flakes and cook, stirring occasionally, until onion is translucent, about 3 minutes. Turn the heat to medium-low, add the vodka and cook until reduced by half, 2 to 3 minutes.
  • Stir in the tomatoes and then fill the can halfway with water and swish it around to loosen up any leftover tomatoes; add a quarter to half of the water to the pan. Simmer until the sauce begins to thicken, about 10 minutes, and season with salt and pepper. If you prefer your sauce a little looser, go ahead and add the remaining water and simmer 2 to 3 minutes more. Reduce heat to low, add the cream and cook, stirring, until the sauce becomes an even pinkish-rust color, about 1 minute.
  • Stir in the cooked pasta and 1/4 cup cheese; toss to coat. Season to taste with salt and pepper. Divide among bowls, top with additional cheese, if desired, and sprinkle with the oregano and parsley.

Nutrition Facts : @context http, Calories 562, UnsaturatedFat 9 grams, Carbohydrate 71 grams, Fat 18 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 9 grams, Sodium 691 milligrams, Sugar 10 grams

PASTA IN VODKA SAUCE



Pasta in Vodka Sauce image

This is a simple, non-time-consuming recipe, but is delicious nonetheless.

Provided by Joelene Craver

Categories     Meat and Poultry Recipes     Pork

Yield 5

Number Of Ingredients 13

1 onion, chopped
2 stalks celery, chopped
3 cloves garlic, minced
¼ cup olive oil
¼ pound thinly sliced prosciutto
¾ cup vodka
1 (28 ounce) can crushed tomatoes
¼ teaspoon dried oregano
2 tablespoons chopped fresh parsley
1 tablespoon dried basil
¼ teaspoon cayenne pepper
1 cup half-and-half cream
1 pound penne pasta

Steps:

  • In a large skillet, heat oil over medium heat. Cook onion, celery, and garlic in oil; stir until soft. Add prosciutto and vodka. Simmer until almost all liquid is gone.
  • Add tomatoes, cayenne, and herbs. Simmer for 10 minutes.
  • Stir in half and half, and heat for 3 minutes.
  • Meanwhile, cook pasta in boiling salted water until done. Drain. Serve sauce over noodles.

Nutrition Facts : Calories 716.7 calories, Carbohydrate 83.5 g, Cholesterol 37.9 mg, Fat 26.2 g, Fiber 7.2 g, Protein 21.1 g, SaturatedFat 8.3 g, Sodium 686.2 mg, Sugar 4.3 g

PASTA ALLA VODKA



Pasta alla vodka image

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

2 tbsp olive oil
1 banana shallot or ½ onion, finely chopped
3 garlic cloves, crushed
¼ tsp chilli flakes
100g tomato purée
5 tbsp vodka
100ml double cream
200g penne or rigatoni pasta
30g grated parmesan or vegetarian alternative, plus extra to serve
small handful of basil leaves, to serve

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

CONNECTICUT PASTA WITH VODKA SAUCE



Connecticut Pasta With Vodka Sauce image

When we lived in North Haven, CT, we were surrounded by so many Italian restaurants. It was the first time I had ever been introduced to Vodka sauce. This recipe came from the community cookbook I got while living in North Haven and it is my husband's favorite version. I measure most of this "by taste" seasonings wise, so please do not be afraid to add as much salt, pepper, cheese, and chili as your taste buds desire. I do however measure the tomatoes, cream and vodka and 4 nice big juicy cloves of garlic is usually just plenty for us. I have updated the recipe to give appproximate measures for the salt and black pepper.

Provided by HeatherFeather

Categories     Penne

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 lb penne pasta, cooked and drained or 1 lb ziti pasta, cooked and drained, reserving a bit of the cooking liquid
1 (28 ounce) can crushed tomatoes (I prefer Muir Glen brand)
1/4 cup extra virgin olive oil
1/4 teaspoon crushed red pepper flakes (to taste)
4 fresh garlic cloves, minced
1/4 cup vodka
1 cup half-and-half
fresh parsley, garnish
fresh parmesan cheese, to taste
1/4-1/2 teaspoon salt, to taste (or more as needed)
1/8 teaspoon pepper, to taste (either black or cayenne if you like it zesty) (optional)

Steps:

  • Saute olive oil, crushed red pepper and garlic in a large pan over medium heat to lightly brown the garlic (be careful not to burn it).
  • Add the tomatoes, season to taste with some salt & pepper,and cook 30 minutes, lowering the heat some to keep from burning.
  • Add vodka and heat 2 minutes.
  • Add cooked pasta to the sauce and toss.
  • Stir in the half and half and heat through, just a few minutes.
  • Give the sauce a taste and depending upon how you like the consistency, you might wish to add a little bit of the pasta cooking liquid, then taste again and add as much salt (to taste) as you feel it needs and pepper as well (to taste),if you feel pepper is needed for a bit more kick (I find a dash of black pepper and the red chili flakes are plenty for heat).
  • Toss with parsley, sprinkle with additional red pepper flakes if desired and a hearty grating of fresh parmesan cheese.
  • (TIP:I also sprinkle a small amount of a German seasoning called Fondor, just a pinch.you could use Accent if you like or omit.).

Nutrition Facts : Calories 692.7, Fat 23.2, SaturatedFat 6.6, Cholesterol 22.4, Sodium 599.9, Carbohydrate 106.3, Fiber 15.4, Sugar 7.4, Protein 12

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Top Asked Questions

How do you Cook Pasta with vodka and cream?
Stir in vodka; cook until nearly evaporated, about 2 minutes. Scoop 1/2 cup pasta cooking water into a measuring cup (even if pasta is not done), then add heavy cream. Add to Dutch oven along with red pepper flakes, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring until smooth.
How do you make the perfect pasta sauce?
In a large skillet, heat oil over medium heat. Cook onion, celery, and garlic in oil; stir until soft. Add prosciutto and vodka. Simmer until almost all liquid is gone. Add tomatoes, cayenne, and herbs. Simmer for 10 minutes. Stir in half and half, and heat for 3 minutes. Meanwhile, cook pasta in boiling salted water until done. Drain.
How do you make a Vodka sauce with tomato sauce?
Add the vodka and cook, stirring occasionally, until all the alcohol burns off, about 3 to 5 minutes. Add the tomato sauce or crushed tomatoes, along with a big glug of water you just swirled around in the can to get the rest of the tomato out. Cook at a gentle simmer, stirring occasionally, for about 30 minutes. Fold in the cream and mascarpone.
What are some good recipes to cook with vodka?
Cook onion, celery, and garlic in oil; stir until soft. Add prosciutto and vodka. Simmer until almost all liquid is gone. Add tomatoes, cayenne, and herbs. Simmer for 10 minutes. Stir in half and half, and heat for 3 minutes.

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