Rigatoni Alla Vodka Recipes

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VODKA RIGATONI



Vodka Rigatoni image

Rigatoni with a tomato cream sauce. Can be frozen.

Provided by ANGCHICK

Categories     World Cuisine Recipes     European     Italian

Time 50m

Yield 8

Number Of Ingredients 14

¼ pound chopped prosciutto
2 cups heavy cream
1 (28 ounce) can crushed tomatoes
1 fluid ounce vodka
1 (7 ounce) jar roasted red peppers
2 tablespoons chopped fresh parsley
2 teaspoons garlic powder
1 ½ teaspoons white sugar
1 teaspoon salt
¼ teaspoon ground black pepper
⅛ teaspoon crushed red pepper flakes
1 cup grated Parmesan cheese
1 pound rigatoni pasta
¼ cup green peas

Steps:

  • Drain roasted peppers, reserving a small amount of the liquid. Cut peppers into strips.
  • Combine prosciutto, cream, crushed tomatoes, vodka, roasted peppers with reserved liquid, parsley, garlic powder, sugar, salt and black pepper, and crushed red pepper in a saucepan. Cover. Cook over medium heat, stirring often, until the sauce comes to a boil. Reduce heat, and simmer for 30 minutes.
  • Meanwhile, cook pasta according to package directions. Drain, and transfer to a large serving bowl.
  • Stir cheese into the sauce. Stir sauce into rigatoni and top with peas.

Nutrition Facts : Calories 557.5 calories, Carbohydrate 53.5 g, Cholesterol 102.8 mg, Fat 31.1 g, Fiber 4.4 g, Protein 17.6 g, SaturatedFat 17.5 g, Sodium 1214.3 mg, Sugar 3.3 g

RIGATONI ALA VODKA



Rigatoni Ala Vodka image

Make and share this Rigatoni Ala Vodka recipe from Food.com.

Provided by hjunkman

Categories     One Dish Meal

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 13

2 lbs rigatoni pasta
24 ounces canned tomato sauce (plain)
2 tablespoons olive oil
2 fresh garlic cloves, minced
1/2 teaspoon red pepper flakes
1 tablespoon salt
1/2 teaspoon black pepper
1 teaspoon dried basil
1/2 quart heavy cream
1 1/2 ounces vodka
1 ounce grated romano cheese
1 ounce bacon bits
1/2 ounce Italian parsley, chopped

Steps:

  • In a medium sauce pan, heat oil until hot. Add garlic and saute until golden brown.
  • Add tomato sauce, salt, red pepper, black pepper, and basil.
  • Cook over medium heat, stirring occasionally, until thoroughly heated.
  • Add heavy cream and vodka. Stir to mix and cook for a few minutes.
  • Boil rigatoni according to package instructions (do not overcook).
  • In a mixing bowl, combine drained pasta with cream sauce. Mix thoroughly. Transfer to a serving bowl and sprinkle with grated cheese, bacon, and parsley.
  • Serve immediately.

Nutrition Facts : Calories 998.4, Fat 44.2, SaturatedFat 22.2, Cholesterol 246.5, Sodium 1987.6, Carbohydrate 119.9, Fiber 7, Sugar 7.8, Protein 28.1

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

SPICY RIGATONI ALLA VODKA



Spicy Rigatoni alla Vodka image

Provided by Elena Besser

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12

1 pound rigatoni pasta
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
1 small yellow onion, finely chopped
1 shallot, finely minced
2 cloves garlic, finely minced
1/2 cup tomato paste
1 tablespoon Calabrian chile paste
1/4 cup vodka
1 cup heavy cream
1/2 cup grated Parmigiano-Reggiano cheese
Fresh basil, for topping

Steps:

  • Add the pasta to a large pot of heavily salted boiling water. Cook according to the package instructions.
  • In a large Dutch oven over medium heat, melt the butter. Add the onion and shallot and cook, stirring occasionally, for 2 minutes. Add the garlic. Continue to cook, stirring, until the onion is translucent, an additional 2 to 3 minutes. Stir in the tomato paste and chile paste and cook until the tomato paste begins to caramelize and slightly stick to the pot, 2 to 3 minutes. Deglaze the pot with the vodka, releasing all the flavorful bits from the bottom. Continue to cook for 1 more minute. Add the heavy cream and stir to combine. Remove from the heat.
  • Reserve 1/2 cup of the pasta water for later use, then drain the pasta. Add the pasta directly to the pot of sauce and toss to combine. Add 1/4 cup of the pasta water and 1/4 cup of the cheese. Continue to mix, slowly adding more pasta water as needed a splash at a time, until the desired sauce consistency is achieved. (Discard any remaining pasta water.) Top with fresh basil and more cheese.

RIGATONI ALLA VODKA



RIGATONI ALLA VODKA image

Categories     Tomato     Sauté

Yield Serves 6 as a main course or 8 as a side dish.

Number Of Ingredients 12

2 Tb. olive oil
4 oz. thick, slab-style bacon, chopped and cooked until crisp*
2 cloves garlic, minced
1 tsp. crushed red pepper flakes**
1 - 28 oz. can crushed tomatoes
¼- ½ tsp. salt
½ tsp. ground black pepper
1/3 c. vodka
1 - 8 oz. pkg. mascarpone cheese
¼ c. fresh basil leaves, chopped***
½ c. freshly grated parmesan cheese
1 - 1 lb. pkg. rigatoni or other tube-shaped pasta, cooked al dente

Steps:

  • 1. Add olive oil and bacon to a large sauce pan and warm over medium heat. Stir in garlic and red pepper flakes and cook one minute, taking care not to brown garlic. 2. Add tomatoes, salt and pepper to saucepan. Cook uncovered over medium heat, stirring occasionally, until sauce is reduced to 2 cups. Add vodka and continue cooking for 2 more minutes. 3. Reduce heat to low and simmer for 5 minutes. Stir in mascarpone cheese and bacon until well combined. Add fresh basil and remove from heat. 4. Toss sauce with pasta and serve with parmesan cheese. *Bacon may be omitted for a vegetarian sauce. **Additional crushed red pepper flakes may be added for a spicier sauce. ***If fresh basil isn't available, omit as dried basil will not taste the same in this dish.

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