Pioneer Woman Penne Alla Vodka Recipes

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PIONEER WOMAN PENNE ALLA VODKA RECIPE



Pioneer Woman Penne alla Vodka Recipe image

This Penne alla Vodka recipe comes courtesy of The Pioneer Woman and The Food Network. It's great stuff!

Provided by Matt R.

Categories     Food Network

Time 25m

Number Of Ingredients 12

1 pound penne
3 cloves garlic, minced
1 medium onion, chopped finely
3 tablespoons butter
2 tablespoons olive oil
1 cup vodka
14 ounces tomato sauce
1 cup heavy cream
1 teaspoon crushed red pepper
1/4-1/2 teaspoon salt
black pepper
grated parmesan cheese

Steps:

  • Cook pasta according to box directions. Saute the garlic and onions in two tablespoons of butter and the olive oil in a saucepan over medium heat until soft. Pour in the vodka, being aware if your stove has an open flame (remove the pan from the heat before adding). Cook and reduce for two to three minutes, then pour in the tomato puree. Stir the mixture until it's thoroughly combined, then reduce the heat to low. Pour in 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. Stir in the remaining tablespoon of 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.

Nutrition Facts : ServingSize 1 serving, Calories 651 calories, Fat 31 g, Carbohydrate 77 g, Fiber 3 g, Protein 12 g, SaturatedFat 11 g, Sodium 144 mg, Sugar 5 g

PENNE ALLA BETSY



Penne Alla Betsy image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 15

Salt
12 ounces penne pasta
8 ounces large shrimp
2 tablespoons butter
2 tablespoons olive oil
2 cloves garlic, finely chopped
1 small onion, finely chopped
1/2 cup white wine, optional
Two 14.5-ounce cans tomato sauce
1 cup heavy cream
1/4 cup chopped fresh flat-leaf parsley
6 leaves fresh basil, cut in chiffonade
Milk, for thinning
Freshly ground black pepper
Crusty French bread, for serving

Steps:

  • Bring a pot of lightly salted water to a boil. Cook the penne until al dente (firm yet tender). Drain and set aside.
  • Begin by peeling and deveining the shrimp and rinsing them under cold water.
  • In a large skillet over medium-high heat, add 1 tablespoon of the butter and 1 tablespoon of the olive oil. When the pan is hot, add the shrimp. Stir and cook on both sides until just starting to turn opaque, about 2 minutes. Remove to a plate and allow to cool slightly.
  • In a large skillet over medium heat, add the remaining 1 tablespoon butter and 1 tablespoon olive oil. Add the garlic and onion. Stir to combine and cook, stirring occasionally, until the onion is translucent, about 3 minutes.
  • Pour the wine into the pan if using. Stir and allow it to evaporate, about 45 seconds. Pour in the tomato sauce and stir to combine. Reduce the heat to low. Pour in the cream. Mmmm. Stir well to combine; reduce the heat to simmer.
  • And now for the fun part: remove the tails from the shrimp, chop the shrimp into medium-size pieces and add them to the sauce. Stir gently to combine.
  • Next, dump in the parsley and basil and stir. Add the cooked, drained pasta. Stir gently to coat. If the sauce is too thick, splash in a little milk to get it to the right consistency. Add salt and freshly ground black pepper. Be sure to taste the seasonings at the end, adjusting if necessary.
  • Serve directly out of the skillet, or pour the contents of the skillet into a pretty serving bowl. Serve with crusty French bread - and more wine.

PENNE A LA BETSY (PIONEER WOMAN RECIPE)



Penne a La Betsy (Pioneer Woman Recipe) image

From Pioneer Woman, her little sister, Betsy's recipe. I loved this! Made with milk instead of cream and it was great. Would be even better with the cream, of course ; )

Provided by Lakerdog2

Categories     Penne

Time 30m

Yield 5 cups, 5 serving(s)

Number Of Ingredients 12

1 lb shrimp
3/4 lb penne pasta, uncooked
butter
olive oil
1 small onion
2 garlic cloves
1/2 cup white wine
1 (8 ounce) can tomato sauce
1 cup heavy cream
fresh parsley
fresh basil
salt and pepper

Steps:

  • Cook pasta to desired doneness, set aside.
  • Cook shrimp in 1 tbs butter and some olive oil.
  • Remove to a plate.
  • Add more butter to pan, cook onion and garlic until tender.
  • Put cooked shrimp on cutting board, cut into small pieces.
  • Add wine to skillet, cook for 2 minutes.
  • Add tomato sauce and mix well.
  • Add cream and stir well, mix in cut up shrimp.
  • Add cooked pasta and fresh herbs.
  • Enjoy!

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