Does anyone have a good penne ala vodka recipe?!
Answers: Thanks! I'd greatly appreciate it.
Penne ala vodka Recipe
quick easy and dramatic
1 lb whole wheat penne
3 tablespoons olive oil
1 cup finely chopped plum tomatoes
1/2 cup vodka
1 teaspoon hot paprika
salt
pepper
1 cup heavy cream
in lge pot boil penne til al dente, set aside.
in skillet: heat oil, saute tomatoes.
remove from heat and add vodka, return to heat and tip skillet so vodka ignites.
shake pan until flame dies.
add paprika, cream, salt, pepper, cook until thickened.
add pasta and toss well.
This si the best ever
Penne alla Vodka
Recipe courtesy The Gourmet Cookbook
Although this dish, now listed on countless Italian restaurant menus, has a certain novelty, it takes just one bite to discover how successful the combination is. This version comes from Le Sirenuse, in Positano, Italy.
1/2 stick (4 tablespoons) unsalted butter
1 medium onion, finely chopped
2/3 cup vodka
3/4 cup canned tomato puree
1 cup heavy cream
1/4 pound cooked ham, finely chopped
2 drops hot sauce (recommended: Tabasco), or to taste
1/2 teaspoon salt
1/4 teaspoon finely ground black pepper
1 pound penne
3/4 cup finely grated Parmigiano-Reggiano
Melt butter in a deep 12-inch heavy skillet over moderately low heat. Add onion and cook, stirring occasionally, until it begins to soften, about 5 minutes. Stir in vodka, bring to a simmer, and simmer for 4 minutes. Add tomato puree and cream and simmer, stirring occasionally, until onion is soft, about 5 minutes. Stir in ham, Tabasco, salt, and pepper. Keep sauce warm over very low heat.
Cook pasta in 6- to 8-quart pot of boiling salted water (1 tablespoon salt per every 4 quarts water) until al dente. Reserve 1/2 cup cooking water and drain pasta.
Add pasta to sauce and toss with sauce and cheese, adding some of reserved cooking water if pasta seems dry.
You Won't Be Single For Long Vodka Cream Pasta
This recipe will make enough for 2 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.
1 tablespoon extra-virgin olive oil, once around the pan in a slow stream
1 tablespoon butter
2 cloves garlic, minced
2 shallots, minced
1 cup vodka
1 cup chicken stock
1 can crushed tomatoes (32 ounces)
Coarse salt and pepper
16 ounces pasta, such as penne
1/2 cup heavy cream
20 leaves fresh basil, shredded or torn
Crusty bread, for passing
Heat a large skillet over moderate heat. Add oil, butter, garlic, and shallots. Gently sauté 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.
Recipe Courtesy of Rachael Ray