VODKA RIGATONI
Rigatoni with a tomato cream sauce. Can be frozen.
Provided by ANGCHICK
Categories World Cuisine Recipes European Italian
Time 50m
Yield 8
Number Of Ingredients 14
Steps:
- Drain roasted peppers, reserving a small amount of the liquid. Cut peppers into strips.
- Combine prosciutto, cream, crushed tomatoes, vodka, roasted peppers with reserved liquid, parsley, garlic powder, sugar, salt and black pepper, and crushed red pepper in a saucepan. Cover. Cook over medium heat, stirring often, until the sauce comes to a boil. Reduce heat, and simmer for 30 minutes.
- Meanwhile, cook pasta according to package directions. Drain, and transfer to a large serving bowl.
- Stir cheese into the sauce. Stir sauce into rigatoni and top with peas.
Nutrition Facts : Calories 557.5 calories, Carbohydrate 53.5 g, Cholesterol 102.8 mg, Fat 31.1 g, Fiber 4.4 g, Protein 17.6 g, SaturatedFat 17.5 g, Sodium 1214.3 mg, Sugar 3.3 g
RIGATONI PIE ALLA VODKA
Rigatoni stands at attention in this savory baked pie. The tender upright tubes of pasta are filled and topped with a creamy tomato-vodka sauce, turning a classic Italian dish into a vertical centerpiece.
Provided by Food Network Kitchen
Categories main-dish
Time 2h15m
Number Of Ingredients 12
Steps:
- Heat 1/4 cup of the oil with the shallot in a large saucepan over medium-low heat. Once it begins to sizzle, cook the shallot, stirring occasionally, until is soft and just beginning to brown, about 6 minutes. Stir in the red pepper flakes, then add the tomatoes with their juices, vodka and 1/2 cup water. Increase the heat to high and bring the sauce to a boil, crushing the tomatoes with the back of a wooden spoon. Lower the heat to maintain a simmer and cook, stirring occasionally, until reduced and thickened, about 15 minutes. Stir in the cream, bring back to a simmer and cook for 1 minute. Remove the pan from the heat, stir in the basil and season with salt and pepper. Let the sauce cool for 10 minutes, then puree in a blender until smooth.
- Preheat the oven to 375 degrees F. Grease a 9-inch springform pan with 1 tablespoon oil.
- Bring a large pot of generously salted water to a boil. Cook the pasta until slightly less than al dente, about 8 minutes. Drain, spread in a single layer on a rimmed baking sheet and toss with the remaining 1 tablespoon oil.
- Stand the rigatoni on their ends in the prepared springform pan until it is completely filled (you might have leftover pasta). Put the pan on a foil-lined baking sheet to catch any drips. Pour the sauce over the pasta, spreading it with the back of a spoon (you might have leftover sauce). Sprinkle with the mozzarella and Parmesan.
- Cover the pan with foil, doming it slightly to avoid touching the cheese. Bake for 30 minutes. Uncover the pan and continue cooking until the top is golden brown and bubbly, about 30 minutes more. Let the pasta cool for 10 minutes, then carefully remove the sides of the pan, sprinkle with basil, cut into wedges and serve.
PASTA ALLA VODKA
There's no need to order takeout from your neighborhood restaurant when this beloved, easy-to-assemble Italian-American classic gets dinner on the table in no time. Adding pancetta brings a salty smokiness, but if you leave it out, you're still in for a quick and flavorful dish. If you're feeling ambitious, the pasta is delightful with Caesar salad or garlic bread, but it's also satisfying enough to take centerstage. Put on some Puccini, open up a bottle of red and you're guaranteed a more relaxed dining experience than the one you might get at the local red-and-white checkered-tablecloth joint.
Provided by Colu Henry
Categories dinner, easy, quick, weeknight, pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 14
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.
Nutrition Facts : @context http, Calories 562, UnsaturatedFat 9 grams, Carbohydrate 71 grams, Fat 18 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 9 grams, Sodium 691 milligrams, Sugar 10 grams
VODKA RIGATONI
Use extreme caution when igniting this dish! This is a special occasion dish because it is so rich in flavor and calories.
Provided by cooking_geek
Categories Weeknight
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a heavy large skillet over medium heat.
- Add shallots and crushed red pepper.
- Sauté until shallots are translucent, about 5 minutes.
- Add vodka and carefully ignite with a long match to burn off alcohol.
- Simmer 2 minutes or until flames subside, shaking pan continuously.
- Increase heat to high, add whipping cream, and boil 3 minutes or until mixture thickens.
- Add tomato sauce and boil 2-3 minutes or until mixture thickens and coats the back of the spoon.
- (sauce can be made a day ahead and chilled).
- Cook rigatoni in salted water until tender, but still firm to bite-do not overcook.
- Before straining, set aside 1/4 cup of the salted cooking water.
- Drain pasta and return to pot.
- Add prepared sauce, prosciutto, 1/3 cup asiago cheese, parsley, and basil.
- Toss to mix.
- Add the 1/4 cup reserved cooking water if mixture is too dry.
- Season to taste with pepper.
- Transfer to large bowl.
- Sprinkle with remaining asiago cheese and serve.
Nutrition Facts : Calories 360.9, Fat 17.3, SaturatedFat 7.9, Cholesterol 72.7, Sodium 184, Carbohydrate 34.8, Fiber 1.8, Sugar 2.1, Protein 7.1
SPICY RIGATONI ALLA VODKA
Provided by Elena Besser
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Add the pasta to a large pot of heavily salted boiling water. Cook according to the package instructions.
- In a large Dutch oven over medium heat, melt the butter. Add the onion and shallot and cook, stirring occasionally, for 2 minutes. Add the garlic. Continue to cook, stirring, until the onion is translucent, an additional 2 to 3 minutes. Stir in the tomato paste and chile paste and cook until the tomato paste begins to caramelize and slightly stick to the pot, 2 to 3 minutes. Deglaze the pot with the vodka, releasing all the flavorful bits from the bottom. Continue to cook for 1 more minute. Add the heavy cream and stir to combine. Remove from the heat.
- Reserve 1/2 cup of the pasta water for later use, then drain the pasta. Add the pasta directly to the pot of sauce and toss to combine. Add 1/4 cup of the pasta water and 1/4 cup of the cheese. Continue to mix, slowly adding more pasta water as needed a splash at a time, until the desired sauce consistency is achieved. (Discard any remaining pasta water.) Top with fresh basil and more cheese.
RIGATONI ALA VODKA
Make and share this Rigatoni Ala Vodka recipe from Food.com.
Provided by hjunkman
Categories One Dish Meal
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a medium sauce pan, heat oil until hot. Add garlic and saute until golden brown.
- Add tomato sauce, salt, red pepper, black pepper, and basil.
- Cook over medium heat, stirring occasionally, until thoroughly heated.
- Add heavy cream and vodka. Stir to mix and cook for a few minutes.
- Boil rigatoni according to package instructions (do not overcook).
- In a mixing bowl, combine drained pasta with cream sauce. Mix thoroughly. Transfer to a serving bowl and sprinkle with grated cheese, bacon, and parsley.
- Serve immediately.
Nutrition Facts : Calories 998.4, Fat 44.2, SaturatedFat 22.2, Cholesterol 246.5, Sodium 1987.6, Carbohydrate 119.9, Fiber 7, Sugar 7.8, Protein 28.1
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RIGATONI ALLA VODKA - QUICK, EASY, DELICIOUS - SIP AND FEAST
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Ratings 9Calories 778 per servingCategory Main Course
- Cook pasta according to directions in salted (2 Tbsp kosher salt per gallon) water and reserve 1 cup of pasta water before draining. Chop 3 cloves garlic and 1 small onion.
- Saute onion in 3 Tbsp olive oil in large pan over medium heat until translucent (about 3-5 minutes). Add garlic and continue to saute for 1 minute more.
- Add tomato paste to the pan and cook for 5 minutes. Add the crushed red pepper flakes and stir.
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From recipegirl.com
Ratings 4Calories 703 per servingCategory Main Course
- Prepare the Rigatoni according to the package instructions. Don't overcook-- it's actually better if you remove it from the water when it's somewhat al dente, rather than soft.
- While the Rigatoni is cooking, prepare the sauce. In a large skillet, heat the butter and olive oil. Add shallots and prosciutto, and saute for about 3 minutes. Add the vodka and wine to the pan and simmer until the liquid has reduced by about half. Add the marinara sauce and simmer for about 5 minutes. Stir in the cream and basil, and heat through. Add salt and pepper, to taste.
- Drain the pasta and put it back into the pot. Scrape the sauce onto the pasta in the pot and toss to coat. Turn the heat to medium to heat through. Stir in ½ cup of the Parmesan. Remove from heat.
- Plate individual servings with an additional sprinkle of Parmesan cheese. Garnish with fresh basil, if desired.
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