Penne With Vodka Pumpkin Sauce Recipes

PENNE WITH CREAMY PUMPKIN SAUCE

Steps:

• Cook pasta in a large pot of boiling salted water until al dente. Reserve 2 cups pasta water; drain pasta and set aside.
• In pasta pot, heat oil over medium. Add rosemary and fry, stirring, until starting to brown, 1 to 2 minutes. Using a slotted spoon, transfer rosemaryto a paper towel, leaving oil in pot.
• Carefully (oil is hot and will spatter) add pumpkin puree, garlic, half-and-half, Parmesan, vinegar, red-pepper flakes, and 1 cup reserved pasta water to pot. Stir sauce until heated through, 2 to 3 minutes.
• Add pasta to sauce, and toss to coat. If sauce is too thick, add some reserved pasta water. Season generously with salt. Serve pasta sprinkled with fried rosemary and, if desired, more red-pepper flakes.

PENNE WITH VODKA PUMPKIN SAUCE

Steps:

• In a large sauce pot, combine leeks, olive oil, garlic, and sea salt.
• Cook over medium heat until leeks are very tender and translucent and garlic is soft enough to be easily mashed with a wooden spoon (reduce heat if necessary - do NOT brown!) This will take about 10-15 minutes.
• Turn heat to high and add the vodka and crushed red pepper flakes.
• Reduce the vodka until there is just a thin layer of liquid in the pan and a nice aroma in the air.
• Add the squash (the smaller the dice, the quicker it will cook), the water, and rosemary or sage.
• Simmer 10-20 minutes, adding water if necessary until the squash is soft enough to mash with a wooden spoon or potato masher to create a slightly chunky sauce.
• In the meantime, cook 1 pound dried penne pasta in plenty of boiling salted water until almost tender.
• Scoop the pasta into the sauce pot, adding some of the pasta cooking liquid as needed to maintain the sauce consistency.
• Season with drizzled olive oil, sea salt and freshly ground pepper to taste.
• Stir in the diced mozzarella.
• Serve with grated Stravecchio cheese.

PENNE WITH PUMPKIN SAUCE

Steps:

• In a large skillet cook the onion, bell pepper and garlic in the butter over moderate heat, stirring, until the vegetables are softened.
• Stir in the pumpkin, broth, water, cream, nutmeg, and salt and pepper to taste.
• Simmer the sauce, stirring occasionally, for 10 minutes.
• While the sauce is simmering, in a kettle of boiling salted water, boil the penne until it is al dente.
• Reserve 1 cup of the cooking water and drain penne well.
• Add the penne to the sauce and cook the mixture over moderate heat, stirring and thinning with reserved water if needed, for 1 to 20 minutes or until pasta is well coated.
• Stir parsley into pasta and serve with parmesan cheese, as desired.
• Enjoy!

PENNE WITH VODKA SAUCE

Steps:

• In a medium saucepan, heat oil over medium heat. Add garlic and red-pepper flakes; cook until fragrant, about 30 seconds. Add tomatoes and their juice, breaking tomatoes up with a wooden spoon.
• Stir in tomato paste, sugar, vodka, and 3/4 cup water; season with salt. Simmer over medium heat, stirring occasionally, until sauce has thickened, 20 to 25 minutes. Stir in cream; cook just until heated through (do not boil).
• Meanwhile, cook pasta in a large (5-quart) pot of boiling salted water until al dente, according to package instructions. Drain, and return to pot.
• Add sauce to pasta, and toss to combine. Serve immediately, sprinkled with Parmesan.

PENNE AND VODKA SAUCE

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.
• Meanwhile, melt butter or margarine in a large skillet over medium heat. Add pancetta, and saute until lightly browned. Add vodka and stir until it is reduced by half, about 4 to 5 minutes. Stir in tomato sauce and cream. Simmer uncovered for 10 to 12 minutes. Stir every few minutes.
• Stir in pasta, and heat through. Serve with Parmesan cheese.

PENNE WITH SPICY VODKA TOMATO CREAM SAUCE

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.
• In large skillet, heat oil over moderate heat. Remove casing from sausage and add to skillet. Cook, breaking up the meat, until brown. Add garlic and red pepper and cook, stirring until garlic is golden brown.
• Add tomatoes and salt; bring to boil. Reduce heat and simmer 15 minutes.
• Add vodka and cream and bring to boil. Reduce heat to low and add pasta, toss for 1 minute. Stir in fresh parsley and serve!