Best 4 Penne Rigatti Ala Vodka Recipes

PENNE ALLA VODKA

Steps:

• In a wide pot big enough to hold all the pasta and sauce, melt the butter.
• add the garlic and cook until golden brown.
• stir in the proscuitto and cook for a a minute or two.
• add the tomatoes, crushed pepper, pepper and salt.
• simmer for 5 minutes.
• stir in the cream and cook for 2 minutes stirring alot.
• add the vodka and cook until it no longer smells strongly of vodka (about 3-5 minutes).
• cook the pasta as directed on box but al dente.
• add the pasta to the pot with the sauce and mix until it is all coated over the pasta.
• toss with the cheese and serve immediately.

PENNE ALLA VODKA

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.

PENNE A LA VODKA III

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a skillet, saute garlic in a little olive oil. Pour in tomatoes and cook for about 20 minutes. Stir in the vodka. Add cream and red pepper flakes. Cook for another 10 minutes. Serve over the cooked penne.

PENNE RIGATTI ALA VODKA

Steps:

• In a pasta pot or a large cooking pot, fill 3/4 full with water and bring to a rolling boil.
• Add 1 tablespoon salt and 2 tablespoons olive oil.
• Add pasta and cook uncovered for about 12 minutes or until el dente'.
• DO NOT OVERCOOK.
• In the meantime, in a medium size frying pan, heat Vodka and cayenne pepper until near boiling.
• CAREFULLY light the Vodka using a long stick match and let the alcohol burn off.
• USE CAUTION.
• Soon as the alcohol burns out, add the milk, heavy cream and ketchup.
• Simmer until sauce thickens, about 15 minutes, stirring occasionally.
• Add 1/4 cup of grated Parmigiano Reggiano cheese and stir to blend.
• Cook for 2 minutes longer.
• Drain pasta well and transfer to a large bowl.
• Pour sauce mixture over and toss to coat.
• Sprinkle remaining 1/4 cup of Parmigiano Reggiano cheese and mix lightly.
• Serve immediately.