Salmon And Rigatoni A La Vodka Recipes

RIGATONI ALA VODKA

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.

GRILLED SALMON WITH RIGATONI AND VODKA MARINARA SAUCE RECIPE - (4.6/5)

Steps:

• Pre-heat grill making sure to coat the grates with a good high temperature cooking spray. Start the water for the pasta adding a pinch of sea salt Prepare the salmon by first removing the skin. Lightly brush with olive oil and then add a bit of salt, pepper, grill seasonings and if desired a dusting of cayenne pepper. Chop garlic cloves and add ~ 1/4 cup olive oil to a sauce pan. Cook with medium heat for a couple of minutes. Add the vodka cream sauce and stir gently. Depending on your tastes, you may thin the sauce a bit using chicken broth or water. Also, for a more tangy twist, add a small can of Hunt's diced tomatoes. Turn down the heat to low and allow the sauce to simmer. Add pasta to boiling water (for about 12 minutes) and then add the salmon to the grill. Grill the salmon for about 4 minutes on each side. Don't worry if it is medium rare, you will be breaking up the salmon and adding it to the sauce for the last couple of minutes. Gently add sizable chunks of salmon into the sauce. Also, add the chopped or shredded basil leaves. Swirl the sauce around to mix the ingredients but not break up the salmon. Drain the pasta when ready and then scoop the freshly prepared salmon and marinara sauce on top. Sprinkle with parmesan cheese, a few chopped basil leaves and you're all set. Serve with a chilled bottle of Kung Fu Girl Reisling or Muir Wood oaked Chardonnay. :) Tidbits: This recipe is based on a wonderful dish from New York's Little Italy. Adding the diced tomatoes gives the sauce a wonderfully tangy flavor and also serves to thin the sauce a bit.

VODKA RIGATONI

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.

PENNE ALA VODKA AND SMOKED SALMON

Steps:

• Heat oil in a wide frying pan over medium-low heat.
• Add shallot and cook, stirring often, until soft but not brown (about 3 minutes).
• Stir in chopped tomatoes, cover and simmer for 5 minutes.
• Add cream, nutmeg, chopped dill and vodka. Increase heat to high and bring to a full boil. Boil for 1 minute.
• Add pasta to sauce and mix lightly using 2 spoons, until pasta is well coated.
• Remove from heat.
• Add salmon and mix lightly.
• Season to taste with white pepper and garnish with dill springs.

SPICY RIGATONI ALLA VODKA

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.

SALMON AND RIGATONI A LA VODKA

Steps:

• In shallow glass dish, combine 1 tablespoon each: parsley, chives, vodka and oil. Stir in lemon juice, 1 clove minced garlic, Morton Lite® Salt Mixture and black pepper. Coat both sides of fish fillets generously with mixture; place skin-side-up in marinade. Cover and refrigerate at least 30 minutes.
• In large non-stick skillet, melt butter and heat remaining oil; saute onion and remaining garlic until soft and translucent. Add remaining vodka to onions and cook until absorbed by onions and reduced to about 3 tablespoons. Add crushed tomatoes and stir; simmer for about 8 minutes. Stir in 1/2 cup cream, simmer while stirring, 2 minutes; cover and keep warm.
• Cook pasta according to package directions, substituting Morton Lite Salt® Mixture for salt; drain.
• Toss pasta with remaining cream, parsley and 1/4 cup cheese. Stir pasta into tomato/vodka sauce. Keep warm.
• Preheat broiler to 500 degrees F. Place fish on broiler rack skin-side-down; press marinade ingredients over top of fish. Broil fish fillets for 10 to 15 minutes (depending on thickness of fish) or until fish flakes easily with a fork. Cool 5 minutes on cutting surface. Slice salmon fillets into pieces; remove and discard skin.
• Arrange salmon evenly over pasta. Garnish with chopped chives and Parmesan cheese, if desired. Serve immediately.