Penne Russo A La Vodka With Basil Cream Sauce Recipes

PENNE RUSSO A LA VODKA

Steps:

• 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.
• Heat oil in a large skillet or wok over medium heat. Saute garlic, prosciutto and red pepper flakes for 1 minute. Stir in tomatoes, and cook for 3 minutes. Stir in vodka and cream. Simmer 15 minutes, or until thickened. Stir in Parmesan and chopped basil. Toss with pasta until evenly coated.

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 RUSSO A LA VODKA WITH BASIL CREAM SAUCE

Steps:

• Cook pasta in a large pot of boiling lightly salted water for about 8-10 minutes or until al dente and then drain.
• Heat oil in large skillet or wok over medium heat.
• Saute garlic, prosciutto, and red pepper flakes for 1 minute.
• Stir in tomatoes and tomato paste and cook for 3 minutes.
• Stir in vodka and cream and simmer for 15 minutes.
• Stir in Parmesan and chopped basil.
• Add pasta and toss until evenly coated.
• Serve with additional Parmesan cheese if desired.

LOW FAT PENNE A LA VODKA

Steps:

• Heat 2 teaspoons of oil over medium to medium high heat in a large saucepan. Saute onion until starting to brown, about 5-6 minutes.
• Add crushed tomatoes, oregano, basil, salt, and pepper. Simmer on low to medium low heat for 10 minutes.
• During this time, heat 1 teaspoon of oil in a large saucepan over medium high heat. Saute the mushrooms and hot pepper flakes about 5 minutes. Reserve pan.
• Add tomato paste to tomato sauce and mix well. Stir in vodka and mushrooms and simmer for 10 more minutes.
• Start water to boil for pasta.
• Add milk to sauce and incorporate well. Cook another 20-30 minutes, stirring occasionally. Keep sauce at a low simmer while cooking pasta.
• Cook whole wheat pasta until al dente, about 15 minutes. Drain pasta.
• Heat 1/2 tablespoon of oil in a large skillet (you can use the same pan you cooked the mushrooms in). Add pasta and stir to glaze. Add parmesan cheese and mix thoroughly. Stir in sauce. Garnish with basil, and serve.

PENNE & SAUSAGES A LA VODKA

Steps:

• Prick sausage casings several times& cook in lightly salted, boiling water for 3 minutes.
• Drain, cool& slice into rounds about 1/2 inch thick.
• Melt butter& oil in a very large skillet.
• Add sausages, onion & garlic; cook on medium heat until sausages are lightly browned.
• Add peppers & zucchini & cook for 2 minutes.
• Bring a large pot of lightly salted water to a boil.
• Add penne & cook, according to package directions, until al dente (approx 9 minutes).
• Drain well.
• In the meantime, add tomato sauce, salt, pepper & cumin to the sausage mixture.
• Simmer, stirring occasionally, for about 6 minutes or until sauce starts to thicken.
• Add vodka & cook for another minute, stirring constantly.
• Add the cream, nutmeg& Parmesan; simmer for 2 minutes, stirring constantly. Add pasta to skillet; toss or stir well and serve sprinkled with parsley & additional Parmesan.

PENNE A LA VODKA (WITH A LITTLE KICK!)

Steps:

• Cook pasta until al dente, drain and reserve in a large serving bowl.
• In a medium saucepan, melt butter over medium heat, then add onion, garlic and red pepper flakes. Saute for 3 minutes.
• Pour in vodka and stir, then allow to simmer for 5 minutes.
• Add the tomatoes, then simmer for 15 minutes or until liquid evaporates, stirring occasionally.
• Add the cream and salt and simmer for 10 minutes, stirring frequently.
• Add parmesan cheese and mix in thoroughly, then season with pepper to taste.
• Pour sauce over pasta and toss to coat well. Serve immediately.

FABULOUS PENNE A LA VODKA

Steps:

• Heat the oil in a large saucepan; when hot, saute the onions until golden brown, about 5 minutes. Add crushed tomatoes to the saucepan.
• Stir in the oregano, basil, salt and pepper and simmer 1 hour to concentrate flavors.
• While the sauce is cooking, heat 4 T of the butter in a skillet over medium heat. Saute the mushrooms and hot pepper flakes until the mushrooms are golden.
• Carefully add the vodka and simmer for 5 minutes to cook off the alcohol.
• Add the heavy cream and bring to a simmer; pour the cream mixture into the tomato puree; stir to mix. Keep the sauce warm while cooking the pasta.
• Add the kosher salt to 6 quarts of water. Bring to a rolling boil. Add pasta to boiling water; cook uncovered until pasta is al dente, about 12 minutes. Drain well.
• Melt the remaining 4 T of butter in a large skillet. Stir in pasta to glaze, then add Parmesan cheese and mix thoroughly. Stir in 1/3 or the sauce and mix with the pasta; divide among plates. Top each plate with some additional sauce; pass remaining sauce and additional cheese at the table.