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.
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.
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.
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.
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.
Yield 4 servings Number Of Ingredients 11 Steps:
Bring a large pot of salted water to a boil. Meanwhile, heat 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium. Cook onion and garlic, stirring constantly, just until onion is starting to brown around the edges, 5-7 minutes. Add tomato paste and red pepper flakes and stir to coat onion. Cook, stirring often, until paste is deep red and starting to brown and stick to the bottom of pot, 5-7 minutes. Add vodka, scraping up brown bits; reduce heat to low. Using a heatproof measuring glass, scoop out about ¼ cup boiling water from pot and add heavy cream. Stirring constantly, gradually pour cream mixture into onion mixture and cook, stirring, until a smooth sauce forms. Remove from heat. Cook pasta in the pot of boiling water, stirring occasionally, until al dente. About 1 minute before pasta is done, scoop out 1 cup pasta cooking liquid. Return Dutch oven to low heat. Using a slotted spoon, transfer pasta to Dutch oven. Stir in 1/2 cup pasta cooking liquid, then gradually add half of Parmesan, stirring constantly to melt. Pasta should be coated with a smooth, glossy sauce. Season with salt; add more pasta cooking liquid if sauce is too thick. Divide pasta among bowls. Top with basil and remaining Parmesan and drizzle with a little oil.
