Number Of Ingredients 13 Steps:
Bring a pot of water to a boil to cook pasta. Season water with salt. Heat oil in a large pot over medium heat. Add onion and prosciutto saute 4 - 5 minutes, add garlic and red pepper flakes and saute 1 minute longer. Remove pan from heat and add tomatoes, vodka, season with salt and pepper to taste. Return to medium-high heat, bring to a simmer then reduce heat to medium-low and let simmer until strong alcohol scent has cooked off, about 15 minutes**, stirring occasionally. Meanwhile cook pasta according to package directions. Reserve 1/2 cup pasta water and drain pasta. Stir cream into sauce and let just heat through, about 1 minute. Stir in parmesan, basil and oregano. Add drained pasta to pot with sauce, toss to coat, while thinning sauce with a little pasta water as needed. Serve warm with more parmesan and garnish with more basil if desired.
Time 30m Yield 6 servings. Number Of Ingredients 10 Steps:
Cook pasta according to package directions., Meanwhile, in a large skillet, heat butter over medium-high heat. Add garlic; cook and stir 1 minute. Add prosciutto; cook 2 minutes longer. Stir in tomatoes, vodka, salt and pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Stir in cream; cook 2-3 minutes longer, stirring occasionally., Drain pasta. Add pasta and cheese to sauce; toss to combine.
Time 15m Yield 6 serving(s) Number Of Ingredients 10 Steps:
In a wide pot big enough to hold all the pasta and sauce, melt the butter. add the garlic and cook until golden brown. stir in the proscuitto and cook for a a minute or two. add the tomatoes, crushed pepper, pepper and salt. simmer for 5 minutes. stir in the cream and cook for 2 minutes stirring alot. add the vodka and cook until it no longer smells strongly of vodka (about 3-5 minutes). cook the pasta as directed on box but al dente. add the pasta to the pot with the sauce and mix until it is all coated over the pasta. toss with the cheese and serve immediately.
Time 45m Yield 8 to 10 servings Number Of Ingredients 9 Steps:
Bring a large pot of lightly salted water to a boil. Place a large sauté pan over medium-low heat, and add onion, oil and a sprinkling of salt. Sauté onion until soft and beginning to caramelize, about 10 minutes. Add tomatoes and their juices, and simmer for 15 to 20 minutes. Add heavy cream, and remove from heat. Add pasta to boiling water and cook until al dente. Drain pasta and return to cooking pot. Add vodka, butter and salt to taste. Gently mix penne until butter is melted. Add tomato mixture, and mix until pasta is coated. To serve, transfer pasta and sauce to a large warmed bowl. Pass Parmesan cheese for guests to serve themselves.
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.
Yield 2 servings Number Of Ingredients 10 Steps:
Heat 1 tablespoon of olive oil in a large skillet. Add onion and 1 clove of garlic, and cook until onions are translucent. Add tomato sauce and mix to combine with onion and garlic. Add vodka, dried basil, red pepper flakes, and salt. Let this to simmer for 2 minutes to allow most of the alcohol to burn off. Add heavy cream and stir until fully combined. The sauce will turn into a beautiful light orange creamy mixture. Add cooked pasta to vodka sauce and mix until noodles are fully coated in sauce. Cover with a lid and let simmer for 5 minutes or until the sauce has reduced by half. Garnish with basil. Enjoy!
Time 45m Yield 6 Number Of Ingredients 8 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.
Time 25m Yield 4 to 6 servings Number Of Ingredients 12 Steps:
Cook the pasta according to package directions. Saute the garlic and onions in 2 tablespoons butter and the olive oil in a saucepan over medium heat until soft. Pour in the vodka, being careful if your stove has an open flame (remove the pan from the heat before adding). Cook and reduce for 2 to 3 minutes, then pour in the tomato puree. Stir the mixture until it’s thoroughly combined, then reduce the heat to low. Pour in the heavy cream. Stir to combine, then turn heat to the lowest simmer possible. Sprinkle in the red pepper flakes and add salt and pepper to taste. Finally, stir in the remaining 1 tablespoon butter. Pour the drained pasta into the sauce and toss to combine. Sprinkle on the Parmesan, then sprinkle on more red pepper flakes if desired.
Time 25m Yield 4 to 6 servings Number Of Ingredients 11 Steps:
Melt butter in a deep 12-inch heavy skillet over moderately low heat. Add onion and cook, stirring occasionally, until it begins to soften, about 5 minutes. Stir in vodka, bring to a simmer, and simmer for 4 minutes. Add tomato puree and cream and simmer, stirring occasionally, until onion is soft, about 5 minutes. Stir in ham, Tabasco, salt, and pepper. Keep sauce warm over very low heat. Cook pasta in 6- to 8-quart pot of boiling salted water (1 tablespoon salt per every 4 quarts water) until al dente. Reserve 1/2 cup cooking water and drain pasta. Add pasta to sauce and toss with sauce and cheese, adding some of reserved cooking water if pasta seems dry.
Time 45m Yield 4 Number Of Ingredients 13 Steps:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Select High temperature setting, and preheat the pot for 1 to 2 minutes. Add butter and oil. Add onion and cook, stirring constantly, until translucent, about 3 minutes. Add garlic and crushed red pepper, and cook, stirring often, for 1 minute. Pour in vodka and cook until reduced by half, about 3 minutes. Cancel Saute function. Stir in water, penne, and salt. Pour tomatoes over penne; do not stir. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Stir in cream and Parmesan cheese; let stand for 3 minutes. Stir in pepper.
