Penne A La Vodka Ii Recipes

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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



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.

PENNE A LA VODKA II



Penne a la Vodka II image

This is an easy recipe. The sauce can be made while you cook the pasta. Sprinkle with Parmesan cheese.

Provided by LIAROSE

Categories     Main Dish Recipes     Pasta

Time 45m

Yield 6

Number Of Ingredients 8

2 tablespoons olive oil
2 cloves garlic, minced
1 (28 ounce) can whole peeled tomatoes
½ cup chopped fresh basil
salt and pepper to taste
¼ cup vodka
1 pound penne pasta
1 pint heavy cream

Steps:

  • In a large skillet over medium heat, cook garlic in olive oil until tender, 1 to 2 minutes. Stir in tomatoes, breaking up a bit with fork. Stir in basil, salt and pepper and simmer 15 minutes. Stir in vodka and cook 15 minutes more.
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Stir cream into sauce and cook 10 minutes more. Toss with hot pasta.

Nutrition Facts : Calories 631.8 calories, Carbohydrate 62.9 g, Cholesterol 108.7 mg, Fat 35.8 g, Fiber 3.9 g, Protein 12.9 g, SaturatedFat 19.3 g, Sodium 221.4 mg, Sugar 5.7 g

SPICY PENNE A LA VODKA



Spicy Penne a la Vodka image

Provided by Valerie Bertinelli

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 15

Kosher salt
2 cups Classic Marinara Sauce, recipe follows
1 1/4 cups heavy cream
1 tablespoon vodka
1/2 teaspoon crushed red pepper flakes
1/2 cup finely grated Parmesan, plus more for serving
12 ounces penne pasta
Torn fresh basil leaves, for garnish
1/3 cup olive oil
6 cloves garlic, minced
Three 26-ounce cartons chopped tomatoes
1 teaspoon Italian seasoning
1 large basil sprig
Kosher salt and freshly ground black pepper
3 tablespoons unsalted butter

Steps:

  • Bring a large pot of salted water to a boil.
  • Combine the Marinara, cream, vodka and red pepper flakes in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat and simmer briskly until slightly thickened, about 10 minutes. Whisk in the Parmesan and take off the heat.
  • Meanwhile, cook the penne according to the package directions. Drain and add to the sauce, tossing to coat. Serve the pasta topped with basil leaves and additional Parmesan.
  • Heat the olive oil in a large saucepan over medium heat. Add the garlic and cook, stirring frequently, until it just turns golden, 3 to 4 minutes. Add the tomatoes, Italian seasoning, basil, 1 teaspoon salt and a few grinds of fresh pepper. Bring to a simmer and cook, stirring occasionally, for 7 minutes. Take off the heat and stir in the butter until melted. Add salt and pepper to taste.

PENNE A LA VODKA III



Penne a la Vodka III image

Delicious and easy to make! Crushed tomatoes, garlic and cream make this vodka sauce a winner.

Provided by KATHYCARINI

Categories     Main Dish Recipes     Pasta

Time 35m

Yield 4

Number Of Ingredients 6

1 (16 ounce) package dry penne pasta
3 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
2 tablespoons vodka
⅔ cup heavy cream
crushed red pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Add penne pasta and cook for 8 to 10 minutes or until al dente; drain.
  • In a skillet, saute garlic in a little olive oil. Pour in tomatoes and cook for about 20 minutes. Stir in the vodka. Add cream and red pepper flakes. Cook for another 10 minutes. Serve over the cooked penne.

Nutrition Facts : Calories 620.3 calories, Carbohydrate 97.7 g, Cholesterol 54.3 mg, Fat 17.8 g, Fiber 7.6 g, Protein 19.1 g, SaturatedFat 9.8 g, Sodium 280 mg, Sugar 3.8 g

PENNE ALLA VODKA



Penne Alla Vodka image

Penne alla vodka is the perfect recipe for easy entertaining: short pasta is easier to cook in quantity than long strands and the sauce is amusingly retro -- think 1960s Rome, where the dish originated. But it is seriously good.

Provided by Nigella Lawson

Categories     dinner, pastas, main course

Time 45m

Yield 8 to 10 servings

Number Of Ingredients 9

Salt
1 cup finely chopped onion
2 tablespoons garlic-infused oil
1 28-ounce can plum tomatoes or 3 cups finely chopped fresh tomatoes
2 tablespoons heavy cream
2 pounds penne rigate
1/2 cup vodka
4 tablespoons butter
Grated Parmesan cheese, for serving

Steps:

  • Bring a large pot of lightly salted water to a boil. Place a large sauté pan over medium-low heat, and add onion, oil and a sprinkling of salt. Sauté onion until soft and beginning to caramelize, about 10 minutes.
  • Add tomatoes and their juices, and simmer for 15 to 20 minutes. Add heavy cream, and remove from heat.
  • Add pasta to boiling water and cook until al dente. Drain pasta and return to cooking pot. Add vodka, butter and salt to taste. Gently mix penne until butter is melted. Add tomato mixture, and mix until pasta is coated.
  • To serve, transfer pasta and sauce to a large warmed bowl. Pass Parmesan cheese for guests to serve themselves.

Nutrition Facts : @context http, Calories 459, UnsaturatedFat 5 grams, Carbohydrate 72 grams, Fat 10 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 4 grams, Sodium 485 milligrams, Sugar 5 grams, TransFat 0 grams

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

FABULOUS PENNE A LA VODKA



Fabulous Penne a La Vodka image

This is the best Penne a la Vodka I have ever had! I cannot even order it in restaurants anymore, since it will never stand up to this fantastic recipe!

Provided by mosma

Categories     Penne

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 15

1 tablespoon olive oil
1 onion, chopped
1 (28 ounce) can crushed tomatoes
1/4 teaspoon dried oregano
6 -8 fresh basil leaves, chopped or 1/8 teaspoon dried basil leaves
1 teaspoon salt
1/2 teaspoon fresh ground pepper
8 tablespoons butter, divided
12 ounces fresh white mushrooms, quartered, about 3 cups
1/8 teaspoon crushed red pepper flakes (to taste)
1/2 cup vodka
3 cups heavy cream
1 tablespoon kosher salt
1 1/2 lbs rigatoni pasta or 1 1/2 lbs penne
1/4 cup dry parmesan cheese, plus additional for the table

Steps:

  • Heat the oil in a large saucepan; when hot, saute the onions until golden brown, about 5 minutes. Add crushed tomatoes to the saucepan.
  • Stir in the oregano, basil, salt and pepper and simmer 1 hour to concentrate flavors.
  • While the sauce is cooking, heat 4 T of the butter in a skillet over medium heat. Saute the mushrooms and hot pepper flakes until the mushrooms are golden.
  • Carefully add the vodka and simmer for 5 minutes to cook off the alcohol.
  • Add the heavy cream and bring to a simmer; pour the cream mixture into the tomato puree; stir to mix. Keep the sauce warm while cooking the pasta.
  • Add the kosher salt to 6 quarts of water. Bring to a rolling boil. Add pasta to boiling water; cook uncovered until pasta is al dente, about 12 minutes. Drain well.
  • Melt the remaining 4 T of butter in a large skillet. Stir in pasta to glaze, then add Parmesan cheese and mix thoroughly. Stir in 1/3 or the sauce and mix with the pasta; divide among plates. Top each plate with some additional sauce; pass remaining sauce and additional cheese at the table.

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

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