Easy Vodka Sauce Food

QUICK AND EASY VODKA SAUCE

Steps:

• In large, heavy skillet, simmer the marinara sauce and vodka, over low heat, stirring often, for 20 minutes.
• Stir in sour cream and continue to simmer, on low heat, until the sauce is heated through.
• Remove from heat and add the parmesan, salt and pepper.

VODKA SAUCE

Steps:

• Cook 2 chopped shallots in a skillet with 2 tablespoons butter over medium heat, about 3 minutes. Add 3/4 cup heavy cream, 2 cups Perfect Marinara Sauce (see Cook's Note) and a pinch of red pepper flakes; heat through. Stir in 1/4 cup grated parmesan and 1 to 2 tablespoons vodka; season with salt. Toss with penne.

PENNE WITH VODKA SAUCE

Steps:

• Bring a large pot of salted water to a boil. Add the penne and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta. Empty the tomatoes into a bowl and crush with your hands.
• Meanwhile, melt the butter in a large skillet over medium heat. Add the shallots and cook, stirring occasionally, until slightly softened, about 3 minutes. Add the garlic and red pepper flakes and cook, stirring, 30 seconds. Remove from the heat and stir in the vodka, tomatoes and salt to taste. Return the skillet to medium heat and simmer, stirring often, until the alcohol cooks off, about 7 minutes. Stir in the heavy cream and cook until the sauce thickens slightly, about 3 minutes. Stir in the parmesan and basil.
• Add the pasta to the sauce and toss to combine, adding some of the reserved cooking water to loosen, if needed. Season with salt. Serve topped with more parmesan and basil.

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.

EASY VODKA SAUCE

Steps:

• In a skillet over medium heat, saute onion in butter until slightly brown and soft. Pour in vodka and let cook for 10 minutes. Mix in crushed tomatoes and cook for 30 minutes. Pour in heavy cream and cook for another 30 minutes.

PASTA IN VODKA SAUCE

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.

EASY VODKA SAUCE

Steps:

• In a skillet over medium heat, saute onion in butter until slightly brown and soft.
• Pour in vodka and let cook for 10 minutes. Mix in crushed tomatoes and cook for 30 minutes.
• Pour in heavy cream and cook for another 30 minutes.

VODKA SAUCE

Steps:

• In a small bowl, combine vodka and red pepper flakes. Set aside for 1 hour.
• Heat olive oil in a large skillet over medium heat. Saute prosciutto, garlic, parsley, basil, salt and pepper until prosciutto is evenly brown. Pour in vodka mixture, and simmer 10 minutes. Crush tomatoes, and stir in with 2 cans of tomato sauce, and 1 (8 ounce) can water. Simmer 15 minutes. Stir in 1 cup heavy cream, and cook 2 minutes.

BEST VODKA SAUCE

Steps:

• Heat a large saucepan over high heat until the surface is very hot; add minced garlic and sear until brown, 1 to 2 minutes. Pour vodka into the saucepan, taking care to avoid any flames that ignite from the alcohol meeting the hot surface of the pan. Quickly pour cream into pan to douse the flames and stir; add tomato sauce, crushed tomatoes, Parmesan cheese, basil, and parsley.
• Bring the mixture to a boil, remove from heat, and rest sauce long enough to let herbs flavor the sauce, 5 to 10 minutes.

CREAMY PINK VODKA SAUCE WITH PENNE

Steps:

• Put the olive oil into the pan and add the onions and garlic.
• Turn on the heat to medium-low and gently cook for a few minutes.
• Add the red pepper flakes cook 1 minute add crushed tomatoes.
• Raise the heat to medium and bring the mixture to a boil.
• Add the vodka and a pinch of salt and pepper simmer uncovered for about 8 minutes over medium-low heat.
• Add the cream and lower the heat, add drained pasta and toss in parsley.
• Stir to coat well and grate a generous amount of parmesan into the pasta using our microplane grater.
• Serve immediately sprinkled with more parmesan, and red pepper flakes.

RIGATONI WITH EASY VODKA SAUCE

Steps:

• Bring a large pot of salted water to a boil.
• Meanwhile, heat 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium. Cook onion and garlic, stirring constantly, just until onion is starting to brown around the edges, 5-7 minutes. Add tomato paste and red pepper flakes and stir to coat onion. Cook, stirring often, until paste is deep red and starting to brown and stick to the bottom of pot, 5-7 minutes. Add vodka, scraping up brown bits; reduce heat to low.
• Using a heatproof measuring glass, scoop out about ¼ cup boiling water from pot and add heavy cream. Stirring constantly, gradually pour cream mixture into onion mixture and cook, stirring, until a smooth sauce forms. Remove from heat.
• Cook pasta in the pot of boiling water, stirring occasionally, until al dente. About 1 minute before pasta is done, scoop out 1 cup pasta cooking liquid.
• Return Dutch oven to low heat. Using a slotted spoon, transfer pasta to Dutch oven. Stir in 1/2 cup pasta cooking liquid, then gradually add half of Parmesan, stirring constantly to melt. Pasta should be coated with a smooth, glossy sauce. Season with salt; add more pasta cooking liquid if sauce is too thick.
• Divide pasta among bowls. Top with basil and remaining Parmesan and drizzle with a little oil.