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babies
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 Sun, May 16 2010, 8:16 am
does anyone know a great penne a la vodka recipe? please post 
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chocolate moose
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Sun, May 16 2010, 8:16 am
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I think pinky posted a recipe here.
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mrsERK
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Sun, May 16 2010, 8:21 am
PENNE ALA VODKA
Ingredients:
16 ounces penne pasta
5 tablespoons butter
1 small onion, minced
2-3-garlic cloves, minced
1/2-teaspoon red pepper flakes
1/2-cup vodka
1 (28 ounce) can crushed tomatoes, undrained
1-cup heavy cream
1-teaspoon salt
1 cup grated Parmesan cheese
Pepper
Directions:
1. Cook pasta until al dente, drain and reserve in a large serving bowl.
2. In a medium saucepan, melt butter over medium heat, then add onion, garlic and red pepper flakes. Sauté for 3 minutes.
3. Pour in vodka and stir, and then simmer for 5 minutes.
4. Add the tomatoes, then simmer for 15 minutes or until liquid evaporates, stirring occasionally.
5. Add the cream and salt and simmer for 10 minutes, stirring frequently.
6. Add Parmesan cheese and mix in thoroughly, then season with pepper to taste.
7. Pour sauce over pasta and toss to coat well. Serve immediately.
Just add the fresh basil when you add the cream and salt. (I use light cream to cut down on the fat content.)
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benny
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Sun, May 16 2010, 5:08 pm
I have a really good, really easy, REALLY fattening recipe.
2 boxes penne pasta
1 stick butter
5-6 cloves crushed garlic
1 jar marinara with vodka
1 container of heavy cream
1 jar Parmesan cheese
Just melt the garlic in butter, add everything else, boil and pour over the pasta.
Its heaven!!
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ra_mom
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Sun, May 16 2010, 5:23 pm
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The recipe that evers10 posted is from the Kosher Palette, and is really good.
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sky
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Sun, May 16 2010, 5:32 pm
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What do I use for or instead of cream?
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benny
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Sun, May 16 2010, 8:20 pm
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They also have a smaller plastic bottle with a purple cover. that is the size that is used in the recipe I posted. I believe the picture above is a much bigger carton. You would probably only need to use about 1/3 of it.
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sky
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Mon, May 17 2010, 6:51 am
thanks - I send dh but they said it is only coming in later today.
I bought the bottled vodka sauce for the recipe to save steps. I hope it will be good (I've only made the low fat one by Esty Kafra so far, and it was pretty good)
How do you reheat?
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sky
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Mon, May 17 2010, 6:53 am
| benny wrote: | | They also have a smaller plastic bottle with a purple cover. that is the size that is used in the recipe I posted. I believe the picture above is a much bigger carton. You would probably only need to use about 1/3 of it. |
Do you know the size of it?
And what is the size of the stick of butter - is that 1/2 cup?
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mosma
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Mon, May 17 2010, 8:08 am
oooh mines better. (I've tried the kosher pallette one-good but not AS good)
it looks like a patchke but it's really not.
1 tablespoon olive oil
1 onion, chopped
1 (28 ounce) can crushed tomatoes
1/4 teaspoon dried oregano
6-8 fresh basil leaves, chopped or 1/8 teaspoon dried basil leaves
1 teaspoon salt
1/2 teaspoon fresh ground pepper
8 tablespoons butter, divided
12 ounces fresh white mushrooms, quartered, about 3 cups
1/8 teaspoon crushed red pepper flakes (to taste)
1/2 cup vodka
3 cups heavy cream
1 tablespoon kosher salt
1 1/2 lbs rigatoni pasta or penne
1/4 cup dry parmesan cheese, plus additional for the table
Heat the oil in a large saucepan; when hot, saute the onions until golden brown, about 5 minutes. Add crushed tomatoes to the saucepan.
Stir in the oregano, basil, salt and pepper and simmer 1 hour to concentrate flavors.
While the sauce is cooking, heat 4 T of the butter in a skillet over medium heat. Saute the mushrooms and hot pepper flakes until the mushrooms are golden.
Carefully add the vodka and simmer for 5 minutes to cook off the alcohol.
Add the heavy cream and bring to a simmer; pour the cream mixture into the tomato puree; stir to mix. Keep the sauce warm while cooking the pasta.
Add the kosher salt to 6 quarts of water. Bring to a rolling boil. Add pasta to boiling water; cook uncovered until pasta is al dente, about 12 minutes. Drain well.
Melt the remaining 4 T of butter in a large skillet. Stir in pasta to glaze, then add Parmesan cheese and mix thoroughly. Stir in 1/3 or the sauce and mix with the pasta; divide among plates. Top each plate with some additional sauce; pass remaining sauce and additional cheese at the table.
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momaholic
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Mon, May 17 2010, 8:43 am
| evers10 wrote: | PENNE ALA VODKA
Ingredients:
16 ounces penne pasta
5 tablespoons butter
1 small onion, minced
2-3-garlic cloves, minced
1/2-teaspoon red pepper flakes
1/2-cup vodka
1 (28 ounce) can crushed tomatoes, undrained
1-cup heavy cream
1-teaspoon salt
1 cup grated Parmesan cheese
Pepper
Directions:
1. Cook pasta until al dente, drain and reserve in a large serving bowl.
2. In a medium saucepan, melt butter over medium heat, then add onion, garlic and red pepper flakes. Sauté for 3 minutes.
3. Pour in vodka and stir, and then simmer for 5 minutes.
4. Add the tomatoes, then simmer for 15 minutes or until liquid evaporates, stirring occasionally.
5. Add the cream and salt and simmer for 10 minutes, stirring frequently.
6. Add Parmesan cheese and mix in thoroughly, then season with pepper to taste.
7. Pour sauce over pasta and toss to coat well. Serve immediately.
Just add the fresh basil when you add the cream and salt. (I use light cream to cut down on the fat content.) |
I am actually making this recipe tonight. it is really yummy!
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ra_mom
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Mon, May 17 2010, 10:04 am
| sky wrote: |
thanks - I send dh but they said it is only coming in later today.
I bought the bottled vodka sauce for the recipe to save steps. I hope it will be good (I've only made the low fat one by Esty Kafra so far, and it was pretty good)
How do you reheat? |
Best if you cook the pasta before Yom Tov, and make the sauce on Yom Tov before the meal. (Even though I am usually a stickler for making everything before Yom Tov.)
If you must make the sauce before Yom Tov, reheat it on a super low flame, and thin it with some milk as it reheats.
Oh, and a stick of butter is equal to 1/2 cup.
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Raisin
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Mon, May 17 2010, 10:52 am
thanks for that - I want to make this but I am running very low on cream. lots of butter and milk though.
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ra_mom
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Tue, May 18 2010, 12:39 pm
| Raisin wrote: |
thanks for that - I want to make this but I am running very low on cream. lots of butter and milk though. | Pleasure!
We're using it for alfredo sauce.
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yo'ma
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Tue, May 18 2010, 12:56 pm
| Raisin wrote: |
thanks for that - I want to make this but I am running very low on cream. lots of butter and milk though. |
My dh likes half and half in his coffee and since we can't get it here, I checked to see what was in it, so I can make it for him. It was basically all fat/butter. He'll live without it  . Actually he'll probably live longer without, too . Could buy the stuff, but actually make something with so much fat, no way!!
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semandbeyond
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Fri, Apr 17 2020, 7:15 am
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I have flavored vodka from Purim - coconut and pineapple. Would it mess up the flavor to use it?
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ra_mom
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Fri, Apr 17 2020, 12:07 pm
| semandbeyond wrote: | | I have flavored vodka from Purim - coconut and pineapple. Would it mess up the flavor to use it? |
Don't use the flavored one.
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