Pasta Alla Vodka Recipes

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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 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

PENNE ALLA VODKA



Penne alla Vodka image

Provided by Ree Drummond : Food Network

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 12

1 pound penne
3 cloves garlic, minced
1 whole medium onion, chopped finely
3 tablespoons butter
2 tablespoons olive oil
1 cup vodka
One 14-ounce can tomato puree or tomato sauce
1 cup heavy cream
1 generous pinch red pepper flakes, plus more if needed
1/4 to 1/2 teaspoon salt
Freshly ground black pepper
Grated Parmesan, for serving

Steps:

  • Cook the pasta according to package directions.
  • Saute the garlic and onions in 2 tablespoons butter and the olive oil in a saucepan over medium heat until soft. Pour in the vodka, being careful if your stove has an open flame (remove the pan from the heat before adding). Cook and reduce for 2 to 3 minutes, then pour in the tomato puree. Stir the mixture until it's thoroughly combined, then reduce the heat to low. Pour in the heavy cream. Stir to combine, then turn heat to the lowest simmer possible. Sprinkle in the red pepper flakes and add salt and pepper to taste. Finally, stir in the remaining 1 tablespoon butter. Pour the drained pasta into the sauce and toss to combine. Sprinkle on the Parmesan, then sprinkle on more red pepper flakes if desired.

PASTA ALLA VODKA



Pasta alla Vodka image

Penne alla vodka was my mom's favorite pasta for special celebrations, but it's simple enough to make with any pasta shape for a weeknight dinner. This creamy, rich version comes together in under 30 minutes.

Provided by Gabriela Rodiles

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

Kosher salt and freshly ground black pepper
12 ounces pasta, such as penne
3 tablespoons olive oil or neutral oil
2 cloves garlic, minced
1 small shallot or 1/4 small onion, minced
1/4 teaspoon crushed red pepper
One 15-ounce can tomato sauce or 2 cups jarred marinara sauce
1/4 cup vodka
1/2 cup heavy cream
1/2 cup freshly grated Parmesan, plus more for serving
1/4 cup flat-leaf parsley leaves, chopped, optional

Steps:

  • Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente. Drain.
  • While the pasta is cooking, combine 2 tablespoons of the oil, the garlic, shallots or onions and crushed red pepper in a large skillet and cook over medium-high heat, stirring occasionally, until everything starts to sizzle and begins to soften, 1 to 2 minutes. Stirring constantly, carefully pour in the tomato sauce (it will sizzle) until well combined with the other ingredients. Remove from the heat and add the vodka, 1/2 teaspoon salt and a few grinds of black pepper. Return to the heat and bring to a simmer and cook, stirring occasionally, until the sauce has thickened and reduced slightly, about 5 minutes. Stir in the cream and continue to cook for 1 minute.
  • Add the pasta to the skillet and stir to coat well. Let the pasta cook briefly in the sauce until it thickens a little more and clings nicely to the pasta. Stir in the Parmesan, remaining 1 tablespoon oil, 1/4 teaspoon salt and a few grinds of black pepper. Transfer the pasta to a serving dish and sprinkle with the parsley if using. Serve, passing more Parmesan at the table.

PENNE ALLA VODKA



Penne alla Vodka image

This easy and impressive pasta is always on the menu when my husband and I have new friends over for dinner. Years later, they've asked me to make this Penne alla Vodka recipe again. -Cara Langer, Overland Park, Kansas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 10

1 package (16 ounces) penne pasta
3 tablespoons butter
2 garlic cloves, minced
4 ounces thinly sliced prosciutto, cut into strips
1 can (28 ounces) whole plum tomatoes, drained and chopped
1/4 cup vodka
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/2 cup heavy whipping cream
1/2 cup shredded Parmesan cheese

Steps:

  • Cook pasta according to package directions., Meanwhile, in a large skillet, heat butter over medium-high heat. Add garlic; cook and stir 1 minute. Add prosciutto; cook 2 minutes longer. Stir in tomatoes, vodka, salt and pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Stir in cream; cook 2-3 minutes longer, stirring occasionally., Drain pasta. Add pasta and cheese to sauce; toss to combine.

Nutrition Facts : Calories 504 calories, Fat 19g fat (11g saturated fat), Cholesterol 64mg cholesterol, Sodium 966mg sodium, Carbohydrate 62g carbohydrate (6g sugars, Fiber 4g fiber), Protein 19g protein.

PENNE ALLA VODKA RECIPE BY TASTY



Penne Alla Vodka Recipe by Tasty image

Here's what you need: penne pasta, olive oil, white onion, garlic, red pepper flakes, dried basil, salt, vodka, tomato sauce, heavy cream

Provided by Hector Gomez

Categories     Dinner

Yield 2 servings

Number Of Ingredients 10

8 oz penne pasta, cooked
1 tablespoon olive oil
½ white onion, diced
1 clove garlic, minced
½ teaspoon red pepper flakes
1 teaspoon dried basil
1 teaspoon salt
½ cup vodka
1 ½ cups tomato sauce
½ cup heavy cream

Steps:

  • Heat 1 tablespoon of olive oil in a large skillet.
  • Add onion and 1 clove of garlic, and cook until onions are translucent.
  • Add tomato sauce and mix to combine with onion and garlic.
  • Add vodka, dried basil, red pepper flakes, and salt. Let this to simmer for 2 minutes to allow most of the alcohol to burn off.
  • Add heavy cream and stir until fully combined. The sauce will turn into a beautiful light orange creamy mixture.
  • Add cooked pasta to vodka sauce and mix until noodles are fully coated in sauce.
  • Cover with a lid and let simmer for 5 minutes or until the sauce has reduced by half.
  • Garnish with basil.
  • Enjoy!

Nutrition Facts : Calories 874 calories, Carbohydrate 97 grams, Fat 34 grams, Fiber 6 grams, Protein 18 grams, Sugar 12 grams

PENNE ALLA VODKA WITH BACON RECIPE BY TASTY



Penne Alla Vodka With Bacon Recipe by Tasty image

Here's what you need: dried penne pasta, bacon, unsalted butter, large shallot, red pepper flakes, garlic, vodka, crushed san marzano tomato, kosher salt, freshly ground black pepper, heavy cream, butter, grated parmesan cheese, burrata, olive oil, freshly ground black pepper, fresh basil

Provided by Katie Aubin

Categories     Lunch

Time 25m

Yield 2 servings

Number Of Ingredients 17

½ lb dried penne pasta
4 strips bacon, finely diced
2 tablespoons unsalted butter, divided
1 large shallot, finely diced
½ teaspoon red pepper flakes
4 cloves garlic, minced
3 tablespoons vodka
1 can crushed san marzano tomato, pushed through a fine-mesh strainer
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
½ cup heavy cream
1 tablespoon butter
½ cup grated parmesan cheese, and romano cheeses
burrata
olive oil
freshly ground black pepper
fresh basil, chopped

Steps:

  • Bring a large pot of salted water to a boil. Add the penne and cook according to the package instructions until al dente. Reserve 1 cup of the pasta water, then drain the pasta and rinse under cold water.
  • Heat a large saucepan over medium-high heat. Add the bacon and cook until the edges are crisp, 2-3 minutes. If bacon is not particularly fatty, add 1 tablespoon of butter and stir until melted. Add the shallot and cook until softened, 3-4 minutes. Add the garlic and red pepper flakes and cook until fragrant, about 30 seconds.
  • Add the vodka and cook until almost completely evaporated, 1-2 minutes. Add the crushed tomatoes, pepper, and salt. Bring to a simmer, then cook for 4 minutes, or until the sauce the mixture comes to a low boil. Add the cream, reduce the heat to low, and simmer for 5 minutes, until the sauce has thickened.
  • Add the penne and remaining tablespoon of butter and stir until well coated in the sauce. If the sauce is too thick, add a splash of the reserved pasta water.
  • Remove the pan from the heat. Add the Parmesan and Romano cheeses and stir until incorporated.
  • Transfer the pasta to a serving dish and top with torn burrata, a drizzle of olive oil, pepper, and basil.
  • Enjoy!

Nutrition Facts : Calories 1502 calories, Carbohydrate 106 grams, Fat 93 grams, Fiber 8 grams, Protein 56 grams, Sugar 15 grams

THE BEST PASTA ALLA VODKA



The Best Pasta alla Vodka image

Pasta coated in luscious sauce made with cream, vodka and finest tomatoes!

Provided by James Alexander 3

Time 35m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Heat olive oil in a pan. Add shallot, garlic and chilli and cook until shallot is translucent and all is soft.
  • Add tomato purée and cook until the "tin" smell is cooked off and it's slightly caramelised. Season with italian seasoning, sugar, salt and pepper. Add vodka. Cook on high heat for 5 minutes or until all evaporated.
  • Add fresh tomatoes and cook until they are soft. Start cooking pasta in salted water until shy of al dente (if not pre-cooked)
  • When tomatoes are soft, add san montano tomatoes and if plum, mash slightly and gently with your hands.
  • Cook for 5 more minutes.
  • Add cream on low heat and mix well until all combined and the colour is dark orange.
  • Cook for 1 minute. Add fresh basil and turn heat off.
  • When pasta is cooked, turn heat back on and cook for a couple of minutes, adding chicken stock if using.
  • Add pasta with butter, parmesan and 1/4-1/2 cup of pasta water depending on thickness of sauce.
  • Cook for a further minute and cook until all mixed well and combined.
  • Top with buratta or mozzarella cheese and add a pinch of black pepper and salt on top. Drizzle gently with truffle or olive oil and tear fresh basil leaves over the top. Serve with extra parkesan

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From greenthumb.com


HOW TO MAKE GIGI HADID'S SPICY VODKA PASTA RECIPE - GRAZIA
Method: In a large saucepan, heat the olive oil, garlic and onion. Cook until soft. Add tomato paste and cook until it appears “darker [in colour] / a bit caramelised”, says Hadid. Add in the heavy cream. Add in the vodka and cook through until evaporated. Add in the red pepper flakes. [There is a special note from the chef here to add in ...
From graziamagazine.com


PASTA ALLA VODKA WITH A BITE | ITALIAN FOOD FOREVER
Instructions. Add the oil to a saucepan over medium heat. Once it is hot, add the onion and cook for about 4 minutes until softened. Add the garlic and cook another minute or two until fragrant. Add the nduja and stir until it melts into the oil. Add the vodka, and cook until it is reduced by half. Add the tomatoes, salt and pepper, and bring ...
From italianfoodforever.com


PENNE ALLA VODKA - WIKIPEDIA
Penne alla vodka is a pasta dish made with vodka and penne pasta, usually made with heavy cream, crushed tomatoes, onions, and sometimes sausage, pancetta or peas . The recipe became very popular in Italy and in the United States around the 1980s, when it was offered to discotheque customers. [1] The recipe thus became an icon of the ...
From en.wikipedia.org


PENNE ALLA VODKA RECIPE (BEST EVER) BY ZIA FRANCESCA
Zia Francesca’s Penne Alla Vodka. Recipe by Francesca Martucci serves 5. Ingredients. 6 Tbsp good quality extra virgin olive oil. 4 or 5 cloves of garlic, smashed with the flat part of a knife blade. 1 or 2 oz (1/3 cup) pancetta, cut into small pieces (omit for vegetarian) small bunch of Italian parsley, chopped.
From christinascucina.com


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