Pasta Alla Checca With Tomato Sepentini Vodka Pink Peppercorn Sauce Recipes

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ALLA CHECCA



Alla Checca image

A wonderful recipe for an uncooked sauce made with fresh garden tomatoes and you don't have to cook a thing except for the pasta!

Provided by Star Pooley

Categories     Main Dish Recipes     Pasta

Time 2h20m

Yield 4

Number Of Ingredients 7

5 tomatoes, seeded and diced
4 cloves garlic, minced
½ cup chopped fresh basil
½ cup olive oil
salt to taste
2 tablespoons grated Parmesan cheese
1 pound pasta

Steps:

  • Combine tomatoes, garlic, basil, and olive oil in a non-metal bowl. Stir in salt. Cover with plastic wrap. Allow to sit at room temperature at least 2 hours, or as long as 10 hours.
  • Cook pasta in a large pot of boiling salted water until al dente. Drain. Pour uncooked sauce over hot pasta, and toss. Add grated Parmesan cheese to your liking.

Nutrition Facts : Calories 609.7 calories, Carbohydrate 69.4 g, Cholesterol 85.1 mg, Fat 30.7 g, Fiber 6.4 g, Protein 15.5 g, SaturatedFat 4.6 g, Sodium 76.7 mg, Sugar 4.1 g

SIMPLE & DELICIOUS PENNE ALLA CHECCA



Simple & Delicious Penne Alla Checca image

A healthy and delicious pasta, made with natural ingredients a fresh almost non cooked sauce that you and your family should definitely try, Enjoy!!

Provided by Chef Kat.

Categories     Penne

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 10

250 g penne pasta
4 firm ripe tomatoes
8 -10 basil leaves
2 teaspoons fresh oregano
1/2 teaspoon fresh thyme leave
3 minced garlic cloves
1/4 cup extra virgin olive oil
salt & fresh ground pepper
150 g mozzarella cheese
1/4 cup parmesan cheese

Steps:

  • Boil the tomatoes for about 4-5 minutes. Not fully cooked just until they kinda crack and the tomato skin come off easy. Peel them, get the seeds out and then dice them.
  • In a large bowl: Add the diced tomatoes, the fresh basil, oregano and thyme finely chopped, the garlic and the extra virgin olive oil.
  • Salt and pepper for taste. Mix all the ingredients and to combine this delicious flavors just put them away for a bit -- while the pasta is cooking.
  • Cook the pasta in a large pot of boiling salted water until al dente or just follow the package instructions.
  • Cut the mozzarella cheese into 1/2 inch cubes.
  • When the pasta is ready, save a 1/4 cup of pasta water, just in case the sauce looks a little dry or if you just want it a little more saucy.
  • Drain pasta.
  • Toss the hot pasta in the bowl with the fresh tomato mixture, add the mozzarella then toss again. Add pasta water if necesary.
  • Plate, sprinkle some parmesan cheese on top and enjoy!

Nutrition Facts : Calories 511.6, Fat 25.4, SaturatedFat 8.1, Cholesterol 35.1, Sodium 339.7, Carbohydrate 57, Fiber 9, Sugar 3.8, Protein 16.8

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

SPAGHETTINI WITH CHECCA SAUCE



Spaghettini with Checca Sauce image

Provided by Giada De Laurentiis

Categories     main-dish

Time 23m

Yield 4 servings

Number Of Ingredients 9

8 ounces spaghettini or angel hair pasta
4 scallions (white and pale green parts only), coarsely chopped
3 garlic cloves, crushed
1 (12-ounce container) cherry tomatoes, halved
1 (1-ounce) piece Parmesan, coarsely chopped
8 to 10 fresh basil leaves
Salt and freshly ground black pepper
3 tablespoons olive oil
4 ounces fresh mozzarella cheese, cut into 1/2-inch cubes

Steps:

  • Cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, stirring often, about 8 minutes.
  • Meanwhile, combine the next 7 ingredients in a food processor. Pulse just until the tomatoes are coarsely chopped (do not puree).
  • Drain the pasta, reserving some of the pasta water. Toss the pasta with the tomato mixture and fresh mozzarella in a large bowl. Add some of the reserved pasta water (about 1/4 cup) if the sauce looks dry. Serve immediately.

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

PASTA à LA CHECCA



Pasta à la Checca image

Provided by Victoria Granof

Categories     Garlic     Pasta     Tomato     Vegetarian     Quick & Easy     Low Cal     High Fiber     Arugula     Summer     Healthy     Vegan     Cookie

Yield Makes 4 servings

Number Of Ingredients 6

8 ounces thin spaghetti
2 pints cherry tomatoes (such as orange, red, and yellow teardrop varieties)
2 garlic cloves, peeled and finely chopped
4 tablespoons extra-virgin olive oil
1 cup fresh arugula (optional)
Kosher salt and freshly ground black pepper to taste

Steps:

  • 1. Cook the pasta until al dente.
  • 2. Meanwhile, in a large bowl, squeeze the tomatoes to break them up (it's faster than chopping, and your kid will likely love joining in).
  • 3. Add the garlic, oil, arugula (if using), salt, and pepper; set aside.
  • 4. Drain the pasta (reserving 1/2 cup of the water) and toss it with the tomatoes. If the pasta is still a little dry, add some of the cooking water.
  • 5. Let sit until the heat from the pasta has cooked the tomatoes and garlic slightly and wilted the arugula, 1 to 2 minutes. Serve warm or at room temperature.

SPAGHETTI ALLA CHECCA



Spaghetti alla Checca image

This is a light refreshing -- an almost no cook meal for hot days! The only work involved here is cooking the pasta.

Provided by Holiday1234

Categories     One Dish Meal

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 lb pasta
1 can peeled and diced tomatoes
8 ounces whole-milk mozzarella cheese, small diced
2 teaspoons fresh chopped basil
2 teaspoons fresh chopped oregano
2 teaspoons fresh chopped marjoram
1 teaspoon fresh chopped thyme
salt and pepper
1/2 cup extra virgin olive oil

Steps:

  • Bring 4 quarts of water to a boil.
  • Add a tablespoon of salt and the pasta.
  • Be sure all the strands are submerged.
  • While that cooks combine tomatoes, mozzarella and herbs.
  • Season with salt and pepper.
  • Heat oil in a saucepan until smoking hot.
  • Pour over the tomato mixture.
  • When pasta is done, drain and add to the tomato mixture.
  • Toss until well coated.
  • Cover bowl and let stand about 2 minutes so the cheese begins to melts.

PASTA ALLA CHECCA WITH TOMATO SEPENTINI & VODKA & PINK PEPPERCORN SAUCE



PASTA ALLA CHECCA WITH TOMATO SEPENTINI & VODKA & PINK PEPPERCORN SAUCE image

Categories     Pasta

Number Of Ingredients 6

4 cloves garlic minced
1/2 cup chopped fresh basil
1/2 cup olive oil
salt
2 Tbs grated parmesan cheese
1 lb tomato serpentini

Steps:

  • combine garlic, basic, and olive oil in non-metal bowl stil in salt to taste cover with plastic wrap allow to sit at room temp for at least 2 hours, up to 10 hours cook pasta in large pat of boiling salted water to al dente drain pour uncooked sauce over hot pasta and toss add parmesan cheese to taste

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Top Asked Questions

How to make Vodka sauce with pasta?
Add the cream and lower the heat, add drained pasta and toss in parsley. Stir to coat well and grate a generous amount of parmesan into the pasta using our microplane grater. Serve immediately sprinkled with more parmesan, and red pepper flakes. “Creamy,Rich,and Smooth vodka sauce.
What is the best way to make Checca pasta?
They sometimes like to add chopped fresh mozzarella. The traditional Pasta alla Checca is made with a long pasta such as spaghetti or linguini although a short pasta would be acceptable also. Cut the tomatoes and remove the seeds, cut into small to medium size pieces, or if using cherry or grape tomatoes cut them in half.
What is pasta alla checca made of?
Some Italians like to make this pasta dish with cherry or grape tomatoes, that are cut in half. They sometimes like to add chopped fresh mozzarella. The traditional Pasta alla Checca is made with a long pasta such as spaghetti or linguini although a short pasta would be acceptable also.
Is pasta alla checca The Perfect Tomato summer dish?
Pasta alla Checca is the perfect Fresh Tomato Summer dish. A fast and easy Roman dish made with a few simple ingredients. Perfect anytime, a weekday or weekend dinner idea. With tomatoes at their peak now, there is nothing like eating a raw tomato. And nothing like eating a raw tomato pasta dish.

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