PENNE WITH SPICY VODKA TOMATO CREAM SAUCE
A nice change from your typical tomato sauce! If you're worried about the alcohol, don't be! It cooks off and cannot be tasted. It simply helps to enhance the flavors.
Provided by Star Pooley
Categories Meat and Poultry Recipes Pork
Time 25m
Yield 8
Number Of Ingredients 10
Steps:
- 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.
- In large skillet, heat oil over moderate heat. Remove casing from sausage and add to skillet. Cook, breaking up the meat, until brown. Add garlic and red pepper and cook, stirring until garlic is golden brown.
- Add tomatoes and salt; bring to boil. Reduce heat and simmer 15 minutes.
- Add vodka and cream and bring to boil. Reduce heat to low and add pasta, toss for 1 minute. Stir in fresh parsley and serve!
Nutrition Facts : Calories 434.9 calories, Carbohydrate 52.7 g, Cholesterol 29.3 mg, Fat 18.4 g, Fiber 4.6 g, Protein 13.3 g, SaturatedFat 6.2 g, Sodium 544.4 mg, Sugar 1 g
OVEN ROASTED TOMATO SAUCE
I have used this recipe for years and it never fails. I usually make it in the summer as we usually have a vegetable garden and always end up with too many tomatoes, I then make in batches,for the freezer. I use a lot of garlic in this recipe but thats because we love it and the garlic sweetens in the roasting process. I have strained the sauce at times to remove the seeds. Though most people don't mind tomato seeds.
Provided by C.C619
Categories Vegetable
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven 400°f.
- Slice tomatoes in half, set aside.
- Pour the olive oil onto a large baking sheet and spread it around the sheet.
- Sprinkle evenly the garlic, herbs, sugar, salt and pepper over the oil.
- Place the tomatoes cut side down onto the baking sheet.
- Roast for about 30-40 minutes, or until the skins start to lift from the tomatoes.
- Allow to cool.
- Remove the skins and put the sauce into a large bowl and break up the flesh with a fork.
- Reheat sauce if using immediately.
Nutrition Facts : Calories 107.8, Fat 7.2, SaturatedFat 1, Sodium 593.4, Carbohydrate 10.5, Fiber 2.9, Sugar 6.5, Protein 2.2
TOMATO VODKA SAUCE
This is a delicious and creamy sauce that can be served over penne pasta.
Provided by Denise H. Shaffer
Categories Main Dish Recipes Pasta
Yield 4
Number Of Ingredients 10
Steps:
- In a large skillet over medium heat, melt better with oil; add onion and saute for 8 minutes or until transparent.
- Add tomatoes and cook for 25 minutes or until almost no liquid remains in skillet; stir frequently.
- Increase heat and add cream, vodka and red pepper flakes; boil for 2 minutes or until thickened to sauce consistency. Season to taste with salt and pepper.
- Bring a large pot of lightly salted water to a boil. Add penne and cook for 8 to 10 minutes or until al dente; drain and transfer to a large bowl.
- Bring sauce to a simmer and pour over pasta; toss to coat. Sprinkle with Parmesan cheese; serve.
Nutrition Facts : Calories 763.9 calories, Carbohydrate 93.5 g, Cholesterol 91.3 mg, Fat 31.7 g, Fiber 6 g, Protein 19.2 g, SaturatedFat 17 g, Sodium 396.2 mg, Sugar 9.9 g
ROASTED TOMATO VODKA SAUCE
An easy recipe for from-scratch vodka sauce made with oven roasted tomatoes. This sauce is creamy, cheesy, and spicy. The best part is that it can be made in just over an hour.
Provided by Kit
Categories dinner
Time 1h5m
Number Of Ingredients 13
Steps:
- Heat your oven to 375 degrees. Slice the grape tomatoes in half and cut the roma tomatoes into loose quarters. Place the grape tomatoes and roma tomatoes on separate baking sheets. Drizzle each with 1 tablespoon of olive oil and then sprinkle generously with salt. Roast the tomatoes in the oven for 25-40 minutes, until soft and fragrant. The grape tomatoes will cook more quickly than the roma. Place the tomatoes and all of their juices in a food processor and puree until smooth. Set puree aside for now. Finely chop the onion. Then heat the butter and 2 tablespoons olive oil in a pot over medium heat. Once hot, add the onion and season with salt and pepper. Let cook for 2 minutes, then run the garlic through a garlic press and stir it into the onion. Saute for 5 minutes, until the onions are soft and translucent. Add a pinch of red pepper flakes (or more if you like spice). Stir into the onions. Then add the vodka. Saute until the vodka has reduced by half, then add the pureed tomatoes. Let the sauce simmer and reduce for 5 minutes. Lastly, stir in the parmesan and cream. Add more salt and pepper to taste if necessary. When serving the sauce with pasta, it is best to let the pasta finish cooking right in the sauce. Undercook the pasta by a minute or two. Add 1/2 cup of pasta water to the sauce, then add the pasta and let the pasta cook in the sauce until al dente. Serve the pasta with some fresh basil, it really brings out the flavor of this sauce.
CREAMY ROASTED TOMATO VODKA SAUCE WITH PENNE
This creamy vodka sauce pasta is fulfilling on its own, but see my tips in the post above for tasty dairy-free add-in options.
Provided by Alisa Fleming
Time 1h15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat your oven to 375ºF.
- Place the tomatoes on a rimmed baking sheet and toss with 1 tablespoon oil and ¼ teaspoon salt. Place the garlic, if using, on the baking sheet. Roast for 30 to 40 minutes, or until the tomato skins have "popped" and are starting to brown in spots.
- Let the tomatoes cool 10 minutes, then add tomatoes with juices to a blender. Squeeze garlic pulp, if using, into the blender and add ½ teaspoon salt. Puree until smooth.
- Heat 2 tablespoons oil in a large skillet over medium-low heat. Add shallots, if using, and saute until tender, about 3 minutes. Add red pepper and continue to saute 30 seconds.
- Remove from heat, whisk in tomato puree and vodka. Return to the heat and bring to a simmer. Reduce heat to low and simmer 15 to 20 minutes.
- While the sauce simmers, grind the cashews in a spice grinder until powdered. Add the cashew flour, ¾ cup cashew milk beverage, and ½ teaspoon salt to your blender, and whiz until smooth and creamy. If desired, strain through a fine mesh strainer to remove any remaining nut bits.
- Cook pasta according to package directions.
- Whisk the cashew cream into the tomato sauce, and continue to simmer for a few minutes, or until thickened. Add more cashew milk beverage if the sauce thickens too much. Taste test, and sprinkle in more salt, to taste (we use another ¼ to ½ teaspoon)
- Stir penne into sauce. Serve topped with fresh basil.
ROASTED TOMATO PENNE ALLA VODKA
Provided by Rachael Ray : Food Network
Time 3h25m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees F.
- Halve the tomatoes lengthwise and arrange them cut-side up on wire racks set over rimmed baking sheets. Drizzle with EVOO and sprinkle with the thyme, salt and pepper. Roast until the tomatoes are slumped but still moist in the center, about 1 hour 15 minutes. Let cool.
- Heat 2 tablespoons EVOO in a pot over medium heat. Add the garlic and onions, and season with salt and pepper. Cook until very soft but not caramelized, 12 to 15 minutes. Add the vodka and cook until reduced by half. Add the chicken stock and roasted tomatoes and heat through. Stir in the mascarpone, then puree into a fairly smooth, creamy sauce using an immersion blender, food processor or blender. Return the sauce to the pot, add the basil and stir until wilted.
- Bring a large pot of water to a boil for the pasta, and season with salt. Add the pasta and cook until al dente. Drain.
- Toss the pasta with the sauce and transfer to a glass or ceramic baking dish. Top with the mozzarella and parmesan. If you are making the pasta ahead of time, cool it and then cover with parchment and foil. Store in the refrigerator.
- When you are ready to serve, preheat the oven to 375 degrees F.
- Bake the casserole, covered, until heated through, about 45 minutes. Uncover and bake until brown and bubbly on top, 15 to 20 more minutes.
- Cook's Note: Serve with a salad of escarole or romaine dressed with lemon juice, EVOO, salt and pepper.
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- Roast your red pepper (unless you've simply bought roasted red peppers already). Remove the stem, inside veins, and seeds from the bell pepper. Cut in fourths. Rub a little olive oil over a baking pan and place the peppers on the pan, cut side down. Cook under the broiler until the skins become charred looking, about 6-8 minutes for me. I find that broilers are all a little different, so keep an eye on them so they don’t burn.
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- Pre-heat a large skillet or sauté pan over medium-high heat. Add the oil and butter and sauté the onion and smashed garlic cloves for a couple of minutes, until the onion starts to soften. Season with salt and crushed red pepper flakes.
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INA GARTEN’S VODKA SAUCE {BEST VODKA SAUCE EVER ...
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- Heat the olive oil in a large oven proof sauté pan over medium heat, add the onions and garlic and cook for about 5 minutes until translucent. Add the red pepper flakes and dried oregano (if using) and cook for 1 minute more. Add the vodka and continue cooking until the mixture is reduced by half, about 5 minutes more.
- Meanwhile, drain the tomatoes through a sieve. UPDATE: I no longer drain the tomatoes. I find the sauce comes out just as well, and by eliminating this draining step, I don’t have to worry about using up that juice at a later date. If you have made this many times and wish to continue draining the tomatoes, go for it. Save the strained juice. It freezes well and can be used for future sauce-making days or bloody Mary mix, etc.
- Put on an apron and crush the tomatoes into the pan with your hands—careful; this is messy. Add 2 teaspoons salt and a pinch of black pepper. Cover the pan with a tight-fitting lid or foil and place it in the oven for 1½ hours.
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