Pasta Bake With Vodka Sauce Recipes

PASTA IN VODKA SAUCE

Pasta in Vodka Sauce image

This is a simple, non-time-consuming recipe, but is delicious nonetheless.

Provided by Joelene Craver

Categories Meat and Poultry Recipes Pork

Yield 5

Number Of Ingredients 13

Ingredients

1 onion, chopped
2 stalks celery, chopped
3 cloves garlic, minced
¼ cup olive oil
¼ pound thinly sliced prosciutto
¾ cup vodka
1 (28 ounce) can crushed tomatoes
¼ teaspoon dried oregano
2 tablespoons chopped fresh parsley
1 tablespoon dried basil
¼ teaspoon cayenne pepper
1 cup half-and-half cream
1 pound penne pasta

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.

Nutrition Facts : Calories 716.7 calories, Carbohydrate 83.5 g, Cholesterol 37.9 mg, Fat 26.2 g, Fiber 7.2 g, Protein 21.1 g, SaturatedFat 8.3 g, Sodium 686.2 mg, Sugar 4.3 g

PASTA BAKE WITH VODKA SAUCE

Pasta Bake With Vodka Sauce image

This is a simple, quick and relatively healthy pasta recipe (especially if you use whole wheat pasta and low fat cheese). I recommend using shorter pastas like penne, ziti, farfalle, macaroni or rotini. If you want to use spaghetti or linguine, break the noodles into thirds or quarters. You can also use any kind of sauce. I prefer vodka tomato sauce, but I've also used garlic basil, and it tasted great. I also stick the dish under the broiler for a minute or two after it's done baking to make the cheese brown and crispy.

Provided by Mitsein

Categories One Dish Meal

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 9

Ingredients

2 cups dry pasta
1/2 tablespoon olive oil
1 garlic clove, chopped
1/2 cup green bell pepper, chopped
1/2 cup sliced mushrooms
1/2 cup fresh tomato, diced
2 tablespoons fresh parsley, chopped, divided
1 cup vodka sauce
1 1/2 cups lowfat mozzarella cheese, divided

Steps:

Preheat oven to 375 degrees.
Boil pasta in hot water until just underdone (two minutes or so less than the instructions on the box).
While the pasta is cooking, heat oil and garlic in a saucepan over medium heat.
Add peppers and mushrooms to the saucepan and sautee until just tender (about 5-7 minutes).
Drain pasta.
In a medium sized mixing bowl, mix sautéed vegetables, fresh tomatoes, 1 Tablespoon fresh parsley
Add vodka tomato sauce and 1 cup of the low fat Mozzarella cheese and mix well.
Pour the mixture into a baking dish. I use a 9" X 5" bread pan.
Sprinkle the remaining 1/2 cup of Mozzarella cheese and the remaining Tablespoon of Parsley over the top of the pasta.
Bake at 375 degrees for ten minutes or until the cheese on top is brown and bubbly.

Nutrition Facts : Calories 397.9, Fat 5, SaturatedFat 0.8, Sodium 12.3, Carbohydrate 74.2, Fiber 4.5, Sugar 5, Protein 13.6

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

Ingredients

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

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