Fusilli Alla Vodka Recipes

FUSILLI ALLA CAPRESE

Fusilli alla Caprese image

Provided by Giada De Laurentiis

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

1 pound fusilli pasta
3 tablespoons olive oil
2 cloves garlic, minced
3 cups cherry tomatoes, quartered (about 1 1/2 pints)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup packed fresh basil leaves, torn
8 ounces fresh mozzarella, diced (about 1 1/4 cups)

Steps:

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and reserve 1/2 cup of the cooking liquid.
In a medium skillet heat the olive oil over medium heat. Add the garlic and saute until fragrant, about 2 minutes. Add the tomatoes, salt, and pepper. As the tomatoes cook and soften, smash them with a fork. Continue to cook until the tomatoes make a chunky style sauce, about 4 minutes. Transfer the tomato sauce to the bowl with the pasta. Toss to combine. Add the basil leaves and mozzarella. Stir to combine. Add the reserved pasta water, 1/4 cup at a time, until the pasta is moist. Serve.

ONE-POT SUPER EASY FUSILLI

One-Pot Super Easy Fusilli image

Provided by Jeff Mauro, host of Sandwich King

Categories side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

One 32-ounce box chicken stock
One 28-ounce can crushed fire-roasted tomatoes
One 1-pound box fusilli
One 8-ounce jar drained oil-packed sun-dried tomatoes, julienned, 2 tablespoons oil reserved
One 3.5-ounce jar capers, drained
4 cloves garlic, minced
1 small onion, small dice
Kosher salt and freshly ground black pepper
8 ounces whole milk ricotta
Olive oil, for garnish
12 fresh basil leaves, julienned

Steps:

Put the chicken stock, tomatoes, fusilli, sun-dried tomatoes plus the reserved oil, capers, garlic and onion in a large pot, then sprinkle with a pinch of salt and some pepper. Stir together. Cover and bring to a boil over high heat. Lower to medium-low heat and simmer, stirring occasionally, until the pasta is al dente and the sauce has thickened, about 25 minutes.
Place pasta on a large platter and dollop with ricotta. Garnish with olive oil, basil and more ground pepper.

FUSILLI ALLA VODKA

Fusilli Alla Vodka image

Make and share this Fusilli Alla Vodka recipe from Food.com.

Provided by Laka

Categories One Dish Meal

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

250 g fresh sausage, casings removed
200 g pancetta or 200 g prosciutto, diced
1 tablespoon olive oil
1 red onion, chopped
2 garlic cloves, chopped
480 g whole canned tomatoes, from a can
1/2 cup vodka
100 g collard greens, roughly chopped
1 teaspoon sea salt
1 teaspoon ground black pepper
1/3 cup heavy cream
3/4 cup parmesan cheese, grated
400 g fusilli
1/2 cup water
120 g fresh mozzarella cheese, torn into small pieces

Steps:

In a large pot over medium heat cook the sausage and pancetta in olive oil for 3-4 minutes, until crumbly but not cooked all the way through.
Add the onion and garlic, cook for 5 minutes until onions are translucent.
Add the vodka and the tomatoes, crushing them as you put them in the pot. Simmer for 10-15 minutes to burn off the alcohol and cook down the tomatoes.
Add the chopped collard greens, and toss to coat.
Add the salt, pepper, heavy cream and Parmesan cheese. Simmer another 5 minutes until nice and creamy.
Add dried fusilli to the pot and toss to coat.
Transfer pasta mixture to a lined baking dish, add water to the pasta mixture and press as much dry pasta down into the liquid as possible. Cover and place in the preheated oven.
Bake pasta dish covered for 40-45 minutes at 190°C.
Remove dish from the oven, take off the lid and place the torn pieces of mozzarella onto the baked pasta. Place uncovered back in the oven for 10-15 minutes longer until the mozzarella is bubbly and browned in spots.

Nutrition Facts : Calories 630.6, Fat 28.4, SaturatedFat 12.4, Cholesterol 69.1, Sodium 1211.8, Carbohydrate 58.4, Fiber 3.8, Sugar 4.9, Protein 24.5

SIMPLE PENNE ALLA VODKA

Simple Penne Alla Vodka image

Make and share this Simple Penne Alla Vodka recipe from Food.com.

Provided by graffeetee

Categories Penne

Time 28m

Yield 3-4 serving(s)

Number Of Ingredients 11

Ingredients

1 onion, chopped
4 ounces prosciutto, chopped
1 tablespoon extra virgin olive oil
1 tablespoon butter
1/2 cup vodka
1 (15 ounce) can tomato puree
1/8-1/2 teaspoon crushed red pepper flakes (depending how spicy you like things) or 1/8-1/2 teaspoon sambal oelek (depending how spicy you like things)
1/2 cup heavy cream
1/2 teaspoon salt
1/2-3/4 cup parmesan cheese, grated
3/4-1 lb penne, cooked (again, depending on how "saucy" you like your pasta)

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.

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