Time 25m Yield 8 Number Of Ingredients 10 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!
Time 35m Yield 4 serving(s) Number Of Ingredients 10 Steps:
In a pan, heat the oil. Put the sausages in the pan. Cook and tear it to little pieces. Add garlic, chili until garlic is golden. Add the tomatoes and salt and bring to a boil. Put the heat to medium and let it simmer for 15 minutes. Cook the pasta. Add the vodka to the sauce and the cream. Bring it to a boil and add the drained pasta. Add the parsley and serve.
Time 30m Number Of Ingredients 12 Steps:
Cook Pasta: To boil pasta, bring pot of water to full boil and add generous amount of salt (approx. 1 tbsp). Boil pasta in this water until al-dente or cook pasta as per package directions (regular penne pasta takes about 11-12 minutes). In a wide, deep, heavy bottom pan, heat 2 tbsp oil and 1 tbsp of butter. When butter melts, add diced onion, and garlic. Sweat onions in oil until they are just soft. (2 minutes. Don’t let garlic/onion burn.) Add herbs, and chili flakes and continue cooking for 1 minute. Now add vodka and cook for 3 minutes so that alcohol evaporates leaving behind the flavor only. Add pureed tomatoes, with 1/2 tsp of salt. Cook covered for 7-8 minutes or until oil shows on top. To make Vodka Cream Sauce, add 1/2 cup heavy cream, and crushed black pepper. Mix well, taste and adjust salt. If sauce feels tart/need more creaminess, add few more tbsp heavy cream, cook with cream for 1-2 minute and then remove from heat. Add in cooked/drained pasta, all but 2 tbsp of Parmesan cheese (leave 2 tbsp for garnish) and couple of tbsps of pasta water to sauce. Toss everything very gently. Garnish with fresh basil leaves and some remaining grated Parmesan Cheese. Serve immediately and enjoy easy Italian at home!!
Yield 4 Number Of Ingredients 10 Steps:
In a large skillet over medium heat, melt better with oil; add onion and saute for 8 minutes or until transparent. Add tomatoes and cook for 25 minutes or until almost no liquid remains in skillet; stir frequently. Increase heat and add cream, vodka and red pepper flakes; boil for 2 minutes or until thickened to sauce consistency. Season to taste with salt and pepper. Bring a large pot of lightly salted water to a boil. Add penne and cook for 8 to 10 minutes or until al dente; drain and transfer to a large bowl. Bring sauce to a simmer and pour over pasta; toss to coat. Sprinkle with Parmesan cheese; serve.
Time 30m Yield 4 serving(s) Number Of Ingredients 10 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. Add sausage, 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,.
Time 30m Number Of Ingredients 10 Steps:
Heat the oil in a large frying pan or casserole dish. Add the shallot and a large pinch of salt and gently fry over a low heat for 10 mins or until softened and translucent. Add the garlic and chilli flakes and cook for 30 seconds. Stir through the tomato purée, cook for 2 mins, then stir through the vodka and cook for 3 mins. Quickly stir through the cream to combine, then remove from the heat. Cook the pasta in salted water following pack instructions. Drain and reserve 150ml cooking water. Add roughly 50ml of the water to the tomato sauce, then tip in the pasta and cheese, tossing everything together over a low heat until well coated and glossy (loosen with a splash more of the cooking water if it’s a little dry). Season to taste, then serve with a sprinkling of the extra parmesan, a good grinding of black pepper and the basil leaves scattered over the top.
Time 35m Yield 8 Number Of Ingredients 11 Steps:
Heat olive oil in a saucepan over medium heat. Cook and stir garlic in hot oil until fragrant, about 1 minute; add vodka, bring to a simmer, and cook until mostly evaporated, about 10 minutes. Stir tomatoes, basil, sugar, oregano, salt, and pepper with the garlic and vodka in the saucepan; bring to a boil and cook until most of the liquid evaporates, about 5 minutes. Remove saucepan from heat. Stir milk and butter together in a bowl until smooth; pour into tomato sauce and stir until the color is even. Place saucepan over medium-low heat, bring sauce to a simmer, and cook until slightly thickened, about 5 minutes.
Time 45m Yield 6 serving(s) Number Of Ingredients 10 Steps:
In a small bowl, combine vodka and red pepper flakes. Set aside for 1 hour. (prep time does not include the standing time for vodka and pepper flakes). Heat olive oil in a large skillet over medium heat. Saute garlic, for about a minute, until fragrant, and just starting to colour. Watch it doesn’t get too brown. Pour in vodka mixture, and simmer 10 minutes. Add the parsley, basil, salt and pepper. Crush tomatoes, and stir in with 2 cans of tomato sauce, and 1 (8 ounce) can water. Simmer 15 minutes. Stir in 1 cup heavy cream, and cook 2 minutes.
More about “pasta with spicy creamy vodka tomato sauce recipes”
Time 30m Yield 6 Number Of Ingredients 9 Steps:
In 10-inch skillet, heat oil over medium heat. Cook onion and garlic in oil 3 to 4 minutes, stirring constantly, until crisp-tender. Stir in tomatoes, vodka, sugar, salt and pepper. Heat to boiling. Reduce heat; simmer 20 minutes, stirring occasionally. Stir in whipping cream. Heat just until hot. Serve over cooked pasta as desired.
