PENNE ALLA VODKA RECIPE | REE DRUMMOND | FOOD NETWORK
|1 pound penne|
|3 cloves garlic, minced|
|1 whole medium onion, chopped finely|
|3 tablespoons butter|
|2 tablespoons olive oil|
|1 cup vodka|
|One 14-ounce can tomato puree or tomato sauce|
|1 cup heavy cream|
|1 generous pinch red pepper flakes, plus more if needed|
|1/4 to 1/2 teaspoon salt|
|Freshly ground black pepper|
|Grated Parmesan, for serving|
- 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.
BEST PENNE ALLA VODKA RECIPE – HOW TO MAKE PENNE WITH VODKA …
Provided by: DELISH.COM
Categories: vegetarian,dinner party,dinner
Total time: 35 minutes
Prep time: 5 minutes
Cook time: 0S
Yield: 4 servings
|3 tbsp. butter|
|1 shallot, minced|
|2 cloves garlic, minced|
|1/2 c. tomato paste|
|1/2 tsp. crushed red pepper flakes|
|2 tbsp. vodka|
|1 lb. tubed pasta, such as penne or rigatoni|
|1/2 c. heavy cream|
|1/2 c. freshly grated Parmesan, plus more for serving|
|Basil, for serving|
- In a large skillet over medium heat, melt butter. Add shallot and garlic and cook, stirring frequently, until softened, 4 to 5 minutes.
- Add tomato paste and red pepper flakes and cook, stirring frequently, until paste has coated shallots and garlic and is beginning to darken, 5 minutes.
- Add vodka to pot and stir to incorporate, scraping up any browned bits from the bottom of the pot. Turn off heat.
- Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve 2 cups of pasta water before draining.
- Return sauce to medium heat and add 1/4 cup of pasta water and heavy cream, stirring to combine. Add half the Parmesan and stir until melted. Turn off heat and stir in cooked pasta. Fold in remaining Parmesan, adding more pasta water (about a tablespoon at a time) if the sauce is looking dry. Season with salt if needed. Serve topped with more Parmesan and torn basil leaves.
RIGATONI WITH EASY VODKA SAUCE RECIPE | BON APPÉTIT
Provided by: Claire Saffitz
Yield: 4 servings
|1 medium onion|
|4 garlic cloves|
|4 oz. Parmesan cheese|
|2 Tbsp. extra-virgin olive oil, plus more for drizzling|
|1 4.5-oz. tube double-concentrated tomato paste|
|½ tsp. crushed red pepper flakes|
|2 oz. vodka|
|¾ cup heavy cream|
|1 lb. rigatoni|
|Basil leaves (for serving)|
- Fill a stock pot or other large pot three-quarters full with water and heat over high. Toss in a handful of salt and bring to a boil while you do your other prep.
- Peel and finely chop 1 onion.
- Firmly smash 4 garlic cloves with the flat side of a chef’s knife and remove peel.
- Grate 4 oz. Parmesan on the smallest holes of the box grater.
- Heat 2 Tbsp. oil in a Dutch oven over medium (position it next to pot of water). Add onion and garlic and cook, stirring constantly, just until onion is starting to brown around the edges, 5–7 minutes.
- Add entire 4.5-oz. tube tomato paste and ½ tsp. red pepper flakes and stir until paste evenly coats onion. Continue to cook, stirring often, until paste is deep red and starting to brown on bottom of pot, 5–7 minutes.
- Add 2 oz. vodka to deglaze pan and stir to incorporate, scraping bottom of pot. Reduce heat to low.
- Using a heatproof glass measuring cup, scoop about ¼ cup boiling water from pot, then add ¾ cup heavy cream to measuring cup (this brings up the temperature of the cream so it won’t break when you add it to the pot).
- Slowly add warmed cream to Dutch oven, stirring constantly, until a smooth sauce forms. Remove from heat.
- Add 1 lb. rigatoni to pot of boiling salted water and cook according to package instructions until al dente. About 1 minute before the timer goes off, use heatproof measuring cup to scoop up about 1 cup pasta cooking liquid. Heat Dutch oven over low.
- Using a spider, transfer rigatoni to Dutch oven along with any water that’s piggybacking on the pasta.
- Add ½ cup pasta cooking liquid to Dutch oven and stir to incorporate, then gradually add half of Parmesan, stirring constantly to melt cheese. You should have a smooth, glossy sauce that coats each piece of pasta. Season with salt and add a splash more pasta cooking liquid to thin sauce, if needed.
- Divide pasta among bowls. Top with remaining cheese, dividing evenly. Drizzle with more oil, then tear basil leaves over.