Vodka Blush Pasta Sauce With Fresh Pasta Recipes

VODKA BLUSH PASTA SAUCE WITH FRESH PASTA

Steps:

• In a large saute pan, heat olive oil.
• Brown the prosciutto.
• Add garlic and pepper flakes and saute for about 30 seconds.
• Add the spaghetti sauce, diced tomatoes, parsley, basil and vodka. Bring to a simmer and cook 12-15 minutes (it is okay if it simmers a little longer).
• While the sauce is simmering, bring a large pot of salted water to a boil. Add pasta and cook according to package directions.
• With 5 minutes left on the pasta, add light cream to the spaghetti sauce mixture and stir to combine. Simmer for 5 minutes.
• Season sauce with salt and pepper to taste.
• Drain pasta and serve with sauce.

PASTA ALLA VODKA

Steps:

• Bring a large pot of salted water to a boil (2 heaping tablespoons kosher salt to about 7 quarts water). Add the pasta and cook according to package instructions until al dente.
• Meanwhile, prepare the sauce: Heat the oil in a deep 12-inch skillet or pot over medium. Add the pancetta, if using, and fry until crispy, stirring occasionally, 3 to 5 minutes. Add the onion, garlic and red-pepper flakes and cook, stirring occasionally, until onion is translucent, about 3 minutes. Turn the heat to medium-low, add the vodka and cook until reduced by half, 2 to 3 minutes.
• Stir in the tomatoes and then fill the can halfway with water and swish it around to loosen up any leftover tomatoes; add a quarter to half of the water to the pan. Simmer until the sauce begins to thicken, about 10 minutes, and season with salt and pepper. If you prefer your sauce a little looser, go ahead and add the remaining water and simmer 2 to 3 minutes more. Reduce heat to low, add the cream and cook, stirring, until the sauce becomes an even pinkish-rust color, about 1 minute.
• Stir in the cooked pasta and 1/4 cup cheese; toss to coat. Season to taste with salt and pepper. Divide among bowls, top with additional cheese, if desired, and sprinkle with the oregano and parsley.

SPINACH-STUFFED MANICOTTI WITH VODKA BLUSH SAUCE

Steps:

• Heat oven to 375°F. Cook pasta shells as directed on box. Rinse with cool water; drain.
• Meanwhile, in 2-quart nonreactive saucepan, heat 1 jar of pasta sauce and the vodka to boiling. Reduce heat; simmer 3 minutes, stirring occasionally. Remove from heat; stir in whipping cream. Set aside.
• In medium bowl, mix 1 cup of the cheese blend, the sun-dried tomatoes, ricotta and spinach.
• In ungreased 13x9-inch (3-quart) glass baking dish, spread 1 cup of pasta sauce from second jar (save remaining sauce for another use). Fill each pasta shell with about 3 tablespoons ricotta mixture; place over sauce in dish. Pour vodka pasta sauce over filled shells.
• Cover tightly with foil; bake 30 minutes or until sauce is bubbling. Uncover; sprinkle with remaining 1 cup cheese blend. Bake 5 minutes longer or until cheese is melted. Sprinkle with basil.