Penne Alla No Vodka Recipes

PENNE WITHOUT THE VODKA

Steps:

• In a large, deep saucepan over medium heat, warm 2 to 4 tablespoons of the oil. Add the onion and garlic and sauté for 2 to 3 minutes, until softened.
• Add the plum tomatoes, tomato sauce, grape juice, sugar, and salt. Using an immersion blender, purée the sauce as it cooks.
• Add the heavy cream and simmer for 20 minutes. Remove from the heat.
• Place the remaining 1 tablespoon of oil in the bottom of a large pasta serving bowl. Add some of the pasta to the bowl and the a few ladles of the sauce. Continue layering the pasta and sauce into the bowl until all has been transferred to the serving bowl. Using tongs or 2 large forks, integrate the sauce into the pasta. Taste and season further with the salt. Continue to toss until well combined.
• Top with the mozzarella cheese and garnish with the basil. Season with the red pepper flakes and serve hot.

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 ALLA NO VODKA

Steps:

• In one pot boil water for pasta.
• In a heavy pot melt the butter.
• Add the garlic and cook until golden brown.
• Add the tomatoes, crushed pepper, onion powder, basil, Italian seasoning, pepper and salt.
• Simmer for 5 minutes.
• Cook the pasta as directed.
• Stir in the cream and cook for 2 minutes stirring alot.
• Add the pasta to the pot with the sauce and mix until it is all coated over the pasta.
• Serve immediately with freshly grated cheese.

PENNE A LA VODKA II

Steps:

• In a large skillet over medium heat, cook garlic in olive oil until tender, 1 to 2 minutes. Stir in tomatoes, breaking up a bit with fork. Stir in basil, salt and pepper and simmer 15 minutes. Stir in vodka and cook 15 minutes more.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Stir cream into sauce and cook 10 minutes more. Toss with hot pasta.

PENNE ALLA VODKA

Steps:

• Puree half of tomatoes in food processor until smooth.
• Dice remaining tomatoes into 1/2" pieces, discarding cores.
• Combine pureed and diced tomatoes in liquid measuring cup (you should have about 1 2/3 cups).
• Add reserved liquid to equal 2 cups.
• Heat oil in large saucepan over medium heat until shimmering.
• Add onion and tomato paste and cook, stirring occasionally, until onions are light golden around edges, about 3 minutes.
• Add garlic and pepper flakes; cook, stirring constantly, until fragrant, about 30 seconds.
• Stir in tomatoes and 1/2 tsp salt.
• Remove pan from heat and add vodka.
• Return pan to medium-high heat and simmer briskly until alcohol flavor is cooked off, 8-10 minutes; stir frequently and lower heat to medium if simmering becomes too vigorous.
• Stir in cream and cook until hot, about 1 minute.
• Meanwhile, bring 4 quarts water to boil in large Dutch oven over high heat.
• Add 1 TBS salt and pasta.
• Cook until just shy of al dente, then drain pasta, reserving 1/4 cup cooking water, and transfer pasta back to Dutch oven.
• Add sauce to pasta and toss over medium heat until pasta absorbs some of the sauce, 1-2 minutes, adding reserved cooking water if sauce is too thick.
• Stir in basil and adjust seasoning with salt.
• Divide among pasta bowls and serve immediately, passing Parmesan separately.
• For Penne Alla Vodka With Pancetta:.
• Heat 1 TBS olive oil in large saucepan over medium-high heat, add 3 oz thinly sliced pancetta, cut into 1/2" pieces (about 1/2 cup)and cook until crisp, 6-8 minutes. Using slotted spoon, transfer pancetta to small bowl and set aside. Pour off all but 2 TBS fat from pan and continue with recipe for Penne alla Vodka, using fat in pan instead of oil in step 5, reducing salt to a pinch in step 8, and adding reserved pancetta to sauce along with basil in step 16.

NO CREAM-NO CRY PENNE ALLA VODKA

Steps:

• Bring a large pot of lightly salted water to a boil. Add the pasta and cook according to the package directions, about 9 minutes; drain.
• While the pasta is cooking, bring the marinara sauce and crushed red pepper to a simmer in a large nonstick sauté pan over medium heat. Cook the sauce, stirring it occasionally with a heat-resistant rubber spatula, until it is slightly thickened, about 5 minutes. Remove the sauté pan from the heat.
• Stir about 1/2 cup of the marinara sauce into the yogurt until smooth (this tempers it and prevents the yogurt from curdling). Then whisk the yogurt mixture back into the marinara sauce.
• In a large serving bowl, toss the sauce with the drained penne and the basil. Season with salt and pepper to taste. Sprinkle the cheese on top, and serve.
• Whole-wheat pasta has a dense texture that makes it a little tougher than regular pasta. Some people like that chewiness; some don't. If you're in the latter category, overcook it a bit. Toward the end of the cooking time, keep testing it until it's as tender as you like it.
• Fat: 60g (before), 4.8g (after)
• Calories: 618 (before), 320 (after)
• Protein: 18g
• Carbohydrates: 55g
• Cholesterol: 11mg
• Fiber: 6g
• Sodium: 416mg