Vodka Pasta Recipes
PASTA IN VODKA CREAM SAUCE
Try step by step recipe for Pasta in Vodka Cream Sauce. Prepared with tomato, cream and vodka, this is an easy yet very delicious Pasta Sauce recipe. You can also make sauce ahead of time and refrigerate it for later use, add chicken or veggies for restaurant-style Pasta Dinner at home. Only 20 minutes Cook Time starting with made-from-scratch Tomato Sauce. The addition of few basic pantry ingredients, vegetables, vodka, and a splash of cream (okay - a generous splash of cream) transforms an humble tomato sauce into a much more luxurious Vodka Cream Sauce. You will love the flavors.This recipe for Vodka Sauce with cream is one of our family-favorite Pasta Sauce. No kidding! This is the reason, I shared Vodka Pasta on blog, (one of very initial recipe) 5 years ago. In-fact, there are many variations of Tomato Cream Sauce such as Pasta Penne Rosa, Masala Pasta that I have shared in these years.Recently, when I made pasta with this creamy vodka sauce again, I decided to revive this recipe. Today, I'm updating the pictures, description, improving the directions, and also adding additional details to make Marinara (the base tomato sauce for Vodka Pasta) Sauce from scratch.Original recipe called for using a good quality marinara/tomato sauce. When I don't have store-bought Marinara Sauce in-hand, I often reach for a can of plum tomatoes from pantry. This is one ingredient I always have in plenty. Really, there are endless list of recipes which needs Tomato Sauce. So, good Canned tomatoes gives me option to make a restaurant quality tomato sauce in minutes. Pasta Puttanesca, Pasta All Norma.. all need magic of Tomato Sauce. Note: I'm soon updating my all-purpose Marinara (Tomato Sauce). Check back again.Key Ingredients for a Tasty Vodka Sauce:Clearly, Vodka Tomato Cream Sauce.. the name says it all. The quintessential three ingredients which make a killer tasty Vodka Sauce are 1) Vodka, 2) A good quality Tomato Sauce, 3) Cream. You can pull a delicious family pasta dinner of Penne All Vodka if you have penne pasta and above three. Vodka Tomato Sauce:To make Tomato Sauce, I start by sauteing onion and garlic until onions are just soft. I use mixture of olive oil and butter for more flavor and rich creamy sauce. Once onions are soft, I cook aromatic for 1 minute before de-glazing pan with Vodka. It is important to cook-off alcohol in vodka before adding tomatoes. (about 3 minutes on medium high heat and onions are infused with delicious and subtle vodka flavor, plus alcohol is gone.) Next, I add pureed plum tomatoes. Pureeing tomatoes before adding to sauce saves time. I don't re-puree the sauce after it is cooked. I personally don't prefer the cooked pureed sauce because it muddles the color/shine/flavor of sauce, making it more soup-like. (If you don't like the onions in sauce, you can puree the sauce after cooking. In that case, you can even use whole crushed tomatoes and puree everything later).Once aromatics and tomatoes are cooked, the oil surfaces on top. This is the clear indication of a good, robust and delicious tomato sauce.Creamy Sauce:In my humble opinion, cream makes Vodka Sauce the Best Vodka Cream Sauce! My family will only eat pasta Vodka Sauce with cream. For silky, signature (restaurant-style) vodka sauce, cream is must have. It is even more important than vodka. :)I add cream and heat sauce very briefly until it thickens a bit and comes together. Cream makes sauce smooth, also mellow-down the flavor of tomato sauce. For best results, use good quality heavy cream (double cream). Note: Half and half (half cream, half whole milk) does good job too and make sauce bit lite.Make Vodka Sauce Ahead of TimeVodka Sauce can be made up-to 3-4 days ahead of time. Only make sure that ingredients used for the sauce were within freshness date. I'm specially referring to cream. Check the fresh date of cream or use following approach:1. Make-ahead Vodka Sauce up-to step 3 in directions. At this time, it will be a Tomato Vodka Sauce. Let it cool and come to room temperature. Pour in tight lid container, refrigerate until ready to use.2. When ready to use, Add back to pan (no more oil needed). Add heavy cream and heat until sauce is creamy. Use as desired.(If you plan to use Vodka Sauce within few days, and cream used is freshly bought. It is okay to even make complete sauce ahead of time and refrigerate.)Pasta for Vodka Cream SaucePasta with Vodka Cream Sauce is the best way to enjoy this homemade sauce. In pasta, I often use one that has groves to hold on to creamy sauce such as Penne or fold into creamy sauce such as Spaghetti. Bow Tie Pasta (used for this recipe when I shared first time, old picture below) also works well.Use of penne makes this recipe signature Penne All Vodka. Use of spaghetti makes this Spaghetti Marinara Cream Sauce Pasta! SO many options! (this is the magic of cooking at home). Add a serving of chicken or veggies and this pasta sauce will still be well received. I promise. Oh, I also recommend layering Vodka Cream Sauce in Lasagna, or use as base for Ratatouille (my personal favorites).Thank you for listening to this Home Chef. :)Save Time - Cook Pasta while Making Sauce:To make Pasta with Vodka Cream Sauce, I cook pasta at the same time I'm making the sauce. This dual work saves me lot of time. By the time pasta cooks, the sauce is almost ready. It needs about 15-20 minutes to make this cream sauce for pasta. Most general pasta brands take 10-12 minutes to cook al-dente plus the water boiling time. (both done about the same time)Once pasta is cooked, add it to ready cream sauce with Parmesan cheese, fresh basil. (Reserve some pasta water to adjust consistency of sauce.)Note: Use a wide, deep saute pan to make sauce, so that you can assemble whole pasta dish in one pan. That's it!Vodka Cream Sauce Pasta is ready to devour! Enjoy! Leftovers are perfect to pack for lunch. (But in-case you enjoyed it all? :) I hope you save some Vodka Sauce because you will be craving "Vodka Cream Sauce Pasta" soon, again!)-Savita x
Provided by Savita
Categories Pasta Main Course
Time 30m
Number Of Ingredients 12
Steps:
- Cook Pasta: To boil pasta, bring pot of water to full boil and add generous amount of salt (approx. 1 tbsp). Boil pasta in this water until al-dente or cook pasta as per package directions (regular penne pasta takes about 11-12 minutes).
- In a wide, deep, heavy bottom pan, heat 2 tbsp oil and 1 tbsp of butter. When butter melts, add diced onion, and garlic. Sweat onions in oil until they are just soft. (2 minutes. Don't let garlic/onion burn.) Add herbs, and chili flakes and continue cooking for 1 minute. Now add vodka and cook for 3 minutes so that alcohol evaporates leaving behind the flavor only. Add pureed tomatoes, with 1/2 tsp of salt. Cook covered for 7-8 minutes or until oil shows on top.
- To make Vodka Cream Sauce, add 1/2 cup heavy cream, and crushed black pepper. Mix well, taste and adjust salt. If sauce feels tart/need more creaminess, add few more tbsp heavy cream, cook with cream for 1-2 minute and then remove from heat.
- Add in cooked/drained pasta, all but 2 tbsp of Parmesan cheese (leave 2 tbsp for garnish) and couple of tbsps of pasta water to sauce. Toss everything very gently. Garnish with fresh basil leaves and some remaining grated Parmesan Cheese. Serve immediately and enjoy easy Italian at home!!
PASTA ALLA VODKA
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
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
PASTA IN VODKA SAUCE
This is a simple, non-time-consuming recipe, but is delicious nonetheless.
Provided by Joelene Craver
Categories Meat and Poultry Recipes Pork
Yield 5
Number Of Ingredients 13
Steps:
- In a large skillet, heat oil over medium heat. Cook onion, celery, and garlic in oil; stir until soft. Add prosciutto and vodka. Simmer until almost all liquid is gone.
- Add tomatoes, cayenne, and herbs. Simmer for 10 minutes.
- Stir in half and half, and heat for 3 minutes.
- Meanwhile, cook pasta in boiling salted water until done. Drain. Serve sauce over noodles.
Nutrition Facts : Calories 716.7 calories, Carbohydrate 83.5 g, Cholesterol 37.9 mg, Fat 26.2 g, Fiber 7.2 g, Protein 21.1 g, SaturatedFat 8.3 g, Sodium 686.2 mg, Sugar 4.3 g
PENNE ALLA VODKA
Provided by Ree Drummond : Food Network
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 12
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.
YOU WON'T BE SINGLE FOR LONG VODKA CREAM PASTA
This recipe will make enough for two couples. If you plan a romantic evening where more than two's a crowd, reserve half the sauce to freeze for another supper before the addition of basil, and only cook 1/2 to 2/3 pound of penne.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a large skillet over moderate heat. Add oil, butter, garlic, and shallots. Gently saute shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan, 3 turns around the pan in a steady stream will equal about 1 cup. Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.
- While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). While pasta cooks, prepare your salad or other side dishes.
- Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves. Pass pasta with crusty bread.
PENNE ALLA VODKA
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
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.
PASTA ALLA VODKA
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
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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From unpeeledjournal.com
10 BEST BAKED PASTA WITH VODKA SAUCE RECIPES | YUMMLY
2022-04-26 Vodka Sauce Will Cook for Smiles. vodka, fresh basil, heavy whipping cream, garlic cloves, tomato paste and 6 more. Skinny Vodka Sauce! Skinny Girl Standard. tomato sauce, goat cheese, goat cheese, tomato sauce.
From yummly.com
From yummly.com
SPICY RED PEPPER VODKA PASTA - EAT WITH CLARITY
2022-03-04 Bring a large pot of salted water to a boil and cook pasta according to package instructions. Add the diced onion to a pan with half of the oil and saute until translucent and lightly browned. Add in the garlic and saute for 2-3 more minutes. Pour in the vodka and simmer until the liquid has cooked off.
From eatwithclarity.com
From eatwithclarity.com
10 TOP-RATED VODKA PASTA RECIPES | ALLRECIPES
2021-12-16 Instant Pot® Penne alla Vodka. This hearty tomato pasta main dish is made with an array of pantry staples for a comforting main dish that comes together in an electric pressure cooker in about 45 minutes. If you like, add cooked shrimp or chicken and/or fresh baby spinach leaves at the end.
From allrecipes.com
From allrecipes.com
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