Roasted Tomato Penne alla Vodka recipes - Uncategorized

"You Won't Be Single For Long" Penne Alla Vodka

This one's a sure thing.
Provided by: Rachael Ray
Yields: 0 servings
Number of ingredients: 20

Ingredients:

• ¼ cup extra-virgin olive oil (EVOO)
• ¼-pound chunk prosciutto di Parma
• cut into ¼-inch dice
• 1 onion
• finely chopped
• 1 rib celery from the heart with leafy tops
• finely chopped
• 4 cloves garlic
• finely chopped
• Salt and pepper
• 1 cup vodka
• such as Tito's organic
• One 28- to 32-ounce can D.O.P. Italian tomatoes
• 1 cup passata
• tomato purée or tomato sauce
• ½ cup heavy cream
• A few leaves of basil
• torn
• 1 pound penne rigate
• Freshly grated Grana Padano or Parmigiano-Reggiano cheese

How to cook:

1. Heat oil in a large skillet over medium heat
2. Add prosciutto and render 2 minutes
3. Add onions, celery, garlic, salt and pepper; partially cover and cook until very tender, 10-12 minutes
4. Add vodka and reduce by half
5. Add tomatoes and passata, and simmer 20 minutes to cook the tomatoes down
6. Add cream and basil, and reduce heat to low
7. Bring a pot of water to a boil for the pasta
8. Salt water, drop pasta and cook one minute less than al dente
9. Add half a cup of starchy cooking water to the sauce just before draining
10. Add drained pasta to the sauce and toss to combine; adjust salt and pepper
11. Serve penne in shallow bowls topped with cheese

Notes: ‘You Won’t Be Single For Long’ Penne Alla Vodka, Add vodka and reduce by half. Add tomatoes and passata, and simmer 20 minutes to cook the tomatoes down. Add cream and basil, and …

‘You Won’t Be Single For Long’ Penne Alla Vodka

Rachael Ray Makes Pasta with Vodka Sauce & Shrimp

Roasted Tomato Penne alla Vodka

Get Roasted Tomato Penne alla Vodka Recipe from Food Network
Provided by: Rachael Ray : Food Network
Total time: 205 minutes
Cook time: 165 minutes
Prep time: 10 minutes
Yields: 6 servings
Number of ingredients: 13

Ingredients:

• 3 pounds plum tomatoes
• 2 tablespoons EVOO, plus more for drizzling
• About 2 tablespoons fresh thyme leaves, finely chopped
• Salt and freshly ground pepper
• 4 cloves garlic, finely chopped
• 1 onion, finely chopped
• 1 cup vodka
• 1/2 cup chicken stock
• 1 cup mascarpone cheese
• Generous handful fresh basil leaves, torn
• 1 pound penne rigate or other short-cut pasta
• 1 cup diced fresh mozzarella
• 1 cup shredded Parmigiano-Reggiano

How to cook:

1. Preheat the oven to 325 degrees F.
2. Halve the tomatoes lengthwise and arrange them cut-side up on wire racks set over rimmed baking sheets. Drizzle with EVOO and sprinkle with the thyme, salt and pepper. Roast until the tomatoes are slumped but still moist in the center, about 1 hour 15 minutes. Let cool.
3. Heat 2 tablespoons EVOO in a pot over medium heat. Add the garlic and onions, and season with salt and pepper. Cook until very soft but not caramelized, 12 to 15 minutes. Add the vodka and cook until reduced by half. Add the chicken stock and roasted tomatoes and heat through. Stir in the mascarpone, then puree into a fairly smooth, creamy sauce using an immersion blender, food processor or blender. Return the sauce to the pot, add the basil and stir until wilted.
4. Bring a large pot of water to a boil for the pasta, and season with salt. Add the pasta and cook until al dente. Drain.
5. Toss the pasta with the sauce and transfer to a glass or ceramic baking dish. Top with the mozzarella and parmesan. If you are making the pasta ahead of time, cool it and then cover with parchment and foil. Store in the refrigerator.
6. When you are ready to serve, preheat the oven to 375 degrees F.
7. Bake the casserole, covered, until heated through, about 45 minutes. Uncover and bake until brown and bubbly on top, 15 to 20 more minutes.
8. Cook's Note: Serve with a salad of escarole or romaine dressed with lemon juice, EVOO, salt and pepper.

Notes: Rachael Ray's 'You Won't Be Single for Long' Fettuccine, How to Make Rachael Ray's Fettuccine alla Vodka In a large pot, bring 4-5 quarts water to a boil for pasta. Meanwhile, in a large deep skillet over …

'Nduja Pasta alla Vodka

This is a smoky, sexy, spicy update on a favorite dish: pasta with vodka cream sauce.
Provided by: Rachael Ray
Yields: 0 servings
Number of ingredients: 1

Ingredients:

• 2 tbsp. EVOO1 onion, finely choppedSalt4 cloves garlic, chopped or sliced1 cup vodka1 can (28 oz.) crushed Italian tomatoes or 2 cans (14 oz. each) Italian cherry tomatoesA handful of basil leaves, torn4 to 5 ounces ‘nduja (spreadable spicy salami)1 lb. short-cut pasta, such as penne¾ cup heavy cream1 cup grated pecorino, Parmigiano-Reggiano, or Grana Padano, plus more for serving1 tsp. chopped fresh oregano2 tbsp. chopped fresh flat-leaf parsley

How to cook:

1. Step 1Bring a large pot of water to a boil for the pasta.Step 2In a large deep skillet, heat the EVOO, two turns of the pan, over medium. Add the onion, season with salt, and cook, stirring, until softened, about 4 minutes. Add the garlic and stir for 1 minute. Stir in the vodka and let it cook until reduced by about a third, about 3 minutes. Add the tomatoes and simmer the sauce until slightly reduced, 10 to 12 minutes. Stir the basil into the sauce.Step 3In a medium bowl, whisk the ’nduja with 1/2 cup of boiling water until smooth. Stir the mixture into the sauce.Step 4Salt the boiling water, add the pasta, and cook 1 minute less than the package directions.Step 5Stir the cream into the sauce, then reduce the heat to low.Step 6Reserve 1/2 cup of the pasta cooking water, then drain the pasta. Remove the sauce from the heat and toss with the pasta and cheese, adding pasta cooking water as needed to keep the sauce velvety.Step 7In a small bowl, mix the oregano and parsley. Divide the pasta among four shallow bowls. Top with the herbs. Serve more cheese alongside.

Notes: Rachel Ray's Pasta a La Vodka Recipe, 500 g penne or 500 g fusilli 125 ml heavy cream 25 basil leaves, torn directions Place a large pot of salted water on high heat. While waiting for water …

Upgrade Pasta Night With Rach's Easy Vodka Sauce

Rach shares her recipe for a classic creamy vodka sauce.
Provided by: Rachael Ray
Yields: 0 servings
Number of ingredients: 14

Ingredients:

• 2 tablespoons extra-virgin olive oil (EVOO)
• 2 tablespoons butter
• 2 crushed cloves garlic
• sliced
• A fat pinch of red pepper flakes
• 1 cup vodka (Rach likes Tito's)
• One 28-ounce can diced or whole Italian tomatoes (if using whole
• crush into pieces by hand)
• 1 bottle tomato passata
• A sprinkle of salt
• A sprinkle of sugar
• A handful of basil leaves
• torn
• 1 cup heavy cream

How to cook:

1. In a large pot over medium heat, combine EVOO, 2 turns of the pan, and butter
2. When butter melts, stir in the garlic and red pepper and stir 2 minutes, add vodka and reduce by half, add tomatoes, passata, salt, sugar, and basil, and simmer 20 minutes, then add cream and reduce heat to low

Notes: You Won't Be Single For Long Vodka Cream Pasta, 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. …