Linguine And Summer Vodka Sauce Recipes

LINGUINE AND SUMMER VODKA SAUCE

Steps:

• Cook pasta according to package directions.
• Meanwhile, in a well-oiled large skillet over medium-high heat, saute tomatoes and basil for 1 to 2 minutes.
• Season with salt and pepper to taste. Lower heat and simmer 10 to 15 minutes, stirring occasionally.
• Add vodka and bring to a boil. Add cream and cook, stirring, until heated through.

LINGUINE WITH VODKA CREAM SAUCE

Steps:

• Cook dry linguine in a large cooking pot according to package instructions.
• If using fresh linguine, bring water to a rolling boil, add linguine and boil for about 6 to 8 minutes or until el'dente.
• In a large frying pan, heat olive oil over medium-high heat.
• Add garlic and hot red pepper flakes and saute' for 1 minute.
• Add Vodka and cook until mixture is reduced 25%.
• Add crushed tomatoes and bring to boil.
• Reduce heat and simmer for 15 minutes.
• Add parmesan cheese, heavy cream, salt and pepper, stir to mix well and cook for 1 minute.
• Drain cooked linguine and add to a large mixing bowl.
• Pour sauce over, toss to coat well.
• Serve immediately.

LINGUINE WITH LOBSTER AND VODKA CREAM SAUCE

Steps:

• For the pasta dough: Create a mound of flour on a clean, flat work surface. Using your fingers, make a well in the center of the mound. Pour the eggs and egg yolks into the well; add the tarragon and 1 tablespoon water. Using a fork, whisk the eggs while incorporating the flour from the inside of the mound, working outward until the flour and eggs are combined. With the palms of your hands, knead the dough. If the dough seems dry and shaggy, dampen your hands with water and knead until the dough is moist but not wet. If it feels wet, add flour, 1 teaspoon at a time. Knead the dough until smooth and elastic, about 10 minutes. Wrap the dough in plastic wrap and allow to rest at room temperature for 30 minutes.
• For the vodka cream sauce: Meanwhile, heat the butter and oil in a medium saucepan over medium heat until the butter is melted. Add the shallot, sprinkle with salt, and cook until softened, 5 to 7 minutes. Add the garlic and crushed red pepper and cook until fragrant but not burned, 1 to 2 minutes. Remove the pan from the heat before carefully adding the vodka and tomatoes. Then put the pan back over medium-high heat and simmer until the alcohol has evaporated, 5 to 7 minutes. Stir in the tarragon, basil and lemon zest. Then lower the heat to medium-low and add the heavy cream; cook for 3 to 5 minutes, until the sauce thickens. Cover and keep warm over low heat.
• To make the linguine, remove the dough from the plastic wrap. Cut the dough into equal quarters and roll each into a small, thick log. Use your hands or a rolling pin to flatten the logs of dough. Feed one piece of dough through a pasta roller set to the widest setting. Fold the dough into thirds and continue to rolling, adjusting the setting to achieve desired thickness. Cover with a thin towel and repeat with the remaining dough logs. Cut the sheets into the preferred noodle length.
• Switch the pasta roller to a linguine cutter. Feed each sheet through the cutter. Flour the noodles and then separate them, or hang them to dry to prevent sticking. Repeat with all of the pasta sheets.
• Bring a large pot of salted water to a boil over medium-high heat. Add the fresh pasta and cook until al dente, about 3 minutes. Remove the pasta and transfer to the pan with the sauce. Turn off the heat and gently stir just to coat the noodles.
• For the lobster: Heat the oil in a heavy medium skillet over medium-high heat. Add the lobster pieces, sprinkle with salt and cook until the lobster is cooked through, 3 to 5 minutes. Squeeze the lemon over the lobster.
• Transfer the pasta to serving bowls, cover with a spoonful of sauce and top with the cooked lobster. Garnish with tarragon leaves and serve.

LINGUINE WITH GARLIC SAUCE

Steps:

• Cook linguine according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings., In the drippings, saute spinach and onion until spinach is wilted and onion is tender. Add garlic; cook 1 minute longer. Add the milk, cream cheese, butter, salt, nutmeg and pepper; stir until smooth. Stir in pine nuts and bacon; heat through. Drain pasta; toss with sauce.

PASTA IN VODKA SAUCE

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.

PASTA ALLA VODKA

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.