Giadas Vodka Sauce Recipe 375

VODKA MOJITO

Vodka Mojito image

Provided by Giada De Laurentiis

Time 3m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 1/2 cups Mint Simple Syrup, recipe follows
1 cup vodka, chilled
1/4 cup fresh lime juice (from 2 to 3 large limes)
1 cup club soda, chilled
Ice
Fresh mint sprigs, for garnish
1 cup sugar
1 cup water
1 packed cup fresh mint leaves

Steps:

In a pitcher, combine the Simple Syrup, vodka, lime juice, and club soda. Pour into ice-filled glasses and garnish with mint sprigs.
In a small saucepan, over medium heat, combine the sugar, water, and mint leaves. Bring to a boil, reduce the heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool for 20 minutes. Strain before using, pressing on the mint leaves to extract as much syrup as possible.

GIADA'S VODKA SAUCE RECIPE - (3.7/5)

Giada's Vodka Sauce Recipe - (3.7/5) image

Provided by hansonkw

Number Of Ingredients 6

Ingredients

3 cups marinara sauce
1 cup vodka
1/2 cup heavy cream at room temperature
1/2 cup grated Parmesan cheese
1/2 tsp salt, or more to taste
1/4 tsp freshly ground black pepper, or more to taste

Steps:

In a heavy, large skillet, simmer the marinara sauce and vodkaover low heat, stirring often, until the mixture reduces by 1/4th, about 20 minutes. Stir in the cream and continue to simmer over low heat until the sauce is heated through. Remove the skillet from the heat and stir in the parmesan,1/2 tsp of salt and 1/4 tsp of pepper. serve over pasta

PENNE WITH VODKA SAUCE

Penne with Vodka Sauce image

Provided by Giada De Laurentiis

Categories main-dish

Time 1h25m

Yield 6 cups

Number Of Ingredients 16

Ingredients

1 quart Simple Tomato Sauce, recipe follows, or store-bought marinara sauce, blended until smooth
1 cup vodka
1/2 cup heavy cream, at room temperature
1/2 cup grated Parmesan
1 pound penne
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
2 (32-ounce) cans crushed tomatoes
4 to 6 basil leaves
2 dried bay leaves
Sea salt and freshly ground black pepper
Sea salt and freshly ground black pepper
4 tablespoons unsalted butter, optional

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.

VODKA SAUCE

Vodka Sauce image

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

Ingredients

1 cup vodka
1 teaspoon crushed red pepper flakes
2 tablespoons olive oil
¾ pound prosciutto, chopped
1 large clove garlic, minced
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
salt and pepper to taste
1 (28 ounce) can roma tomatoes, with juice
2 (8 ounce) cans tomato sauce
1 cup heavy cream

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

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