Best Vodka Sauce Recipe Ina Garten

Best Vodka Sauce Allrecipesallrecipes.comVodka Sauce Recipe From Rachael Ray Recipe Rachael …rachaelrayshow.comIna Garten Has a Clever Trick for Making the Best Vodka …thekitchn.comBarefoot Contessa Penne Alla Vodka Recipesbarefootcontessa.comVodka Sauce Recipe Food Network Kitchen Food Networkfoodnetwork.comRecommended to you based on what's popular • FeedbackAlexandra's Kitchenhttps://alexandracooks.com/2013/10/17/inagartensIna Garten’s Vodka Sauce {Best Vodka Sauce Ever} Alexandra's …

WebOct 17, 2013 · Instructions. Preheat oven to 375ºF. Heat the olive oil in a large oven proof sauté pan over medium heat, add the onions and garlic and cook for about 5 minutes …

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Barefoot Contessa Penne Alla Vodka Recipes

WebPenne Alla Vodka. Preheat the oven to 375 degrees. Heat the oil in a medium (11-inch) Dutch oven, such as Le Creuset, over medium-low …

1. Preheat the oven to 375 degrees.
2. Heat the oil in a medium (11-inch) Dutch oven, such as Le Creuset, over medium-low heat. Add the onions and cook for about 5 minutes, until the onions are translucent. Add the garlic, oregano, and red pepper flakes and cook for just one minute. Add the vodka and simmer for 5 to 7 minutes, until the mixture is reduced by half. With clean hands, crush each tomato into the pot. Add 2 teaspoons of salt and ½ teaspoon of black pepper. Cover the pot with a tight-fitting lid and bake for 1½ hours.
3. Meanwhile, bring a large pot of water to a boil. Add 2 tablespoons of salt and the pasta and cook according the directions on the package. Drain and set aside.
4. Pour the tomato mixture into a food processor fitted with the steel blade and puree until smooth. (You can also use a blender.) Return the tomato mixture to the pot. Add the fresh oregano, cream, 1 teaspoon of salt, and ½ teaspoon pepper and simmer partially covered for 10 minutes. Add the pasta to the sauce and cook for 2 more minutes. Off the heat, stir in ½ cup of the Parmesan cheese and serve hot sprinkled with extra Parmesan and fresh oregano.

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