Best Penne Vodka Recipe

Penne alla Vodka l Pasta Dinner Idea Skinnytaste

WEBFeb 19, 2010 · Sauté the garlic and shallots in the butter until soft. Add the prosciutto and red pepper flakes, then cook for another minute. Simmer …

Rating: 5/5(5)
1. In a large sauté pan heat butter on a low flame.
2. Add garlic and shallots and sauté until soft, about 2 minutes.
3. Add prosciutto and red pepper flakes and cook another minute.
4. Add tomatoes, vodka, salt and pepper and cook on low, covered about 20 minutes.

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Low Fat Penne a La Vodka Recipe Food.com

WEBFeb 4, 2009 · directions. Heat 2 teaspoons of oil over medium to medium high heat in a large saucepan. Saute onion until starting to brown, about …

1. Heat 2 teaspoons of oil over medium to medium high heat in a large saucepan. Saute onion until starting to brown, about 5-6 minutes.
2. Add crushed tomatoes, oregano, basil, salt, and pepper. Simmer on low to medium low heat for 10 minutes.
3. During this time, heat 1 teaspoon of oil in a large saucepan over medium high heat. Saute the mushrooms and hot pepper flakes about 5 minutes. Reserve pan.
4. Add tomato paste to tomato sauce and mix well. Stir in vodka and mushrooms and simmer for 10 more minutes.

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Healthy Penne alla Vodka • The Heirloom Pantry

WEBApr 19, 2020 · Cook covered on low heat for 30 minutes. ½ cup vodka, 1 teaspoon kosher salt, ½ teaspoon fresh ground pepper, 1 28 oz can of …

1. In a medium pot or dutch oven, heat olive oil and butter on medium heat. Add onions and garlic and cook uncovered for 5 minutes until the onions are translucent. Stir in dried oregano, dried basil, and red chili flakes and cook for 1-2 minutes.
2. Stir in vodka and simmer for about 7 minutes until the alcohol cooks off. While the vodka cooks, add tomatoes to a blender with salt and pepper, then puree for 1-2 minutes. Add pureed tomatoes to the pot and stir. Cook covered on low heat for 30 minutes.
3. While the sauce is cooking, bring 5 quarts of salted water to a boil. Add the penne to the water and stir occasionally. Cook until al dente, about 10 minutes. Drain the pasta and set aside.
4. Once the sauce is cooked, stir in 1/4 cup of Parmigiano-Reggiano and Greek yogurt until it becomes creamy and pink. Add salt and pepper to taste and half of the basil. Add the pasta to the sauce and gently stir to combine.

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