Recipe For Penne Vodka Sauce

Keto Penne Alla Vodka (Easy 30 Minute Recipe) Hungry Edit

WebJun 3, 2021 · In a large pot over medium heat, melt butter. Add garlic and sauté for 2-3 minutes until fragrant. Add canned tomatoes, vodka, red pepper flakes, and salt (to …

1. In a large pot over medium heat, melt butter.
2. Add garlic and sauté for 2-3 minutes until fragrant.
3. Add canned tomatoes, vodka, red pepper flakes, and salt (to taste).
4. Bring the pot to a boil and simmer for about 10-15 minutes.

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Penne alla Vodka Cauliflower Casserole Low Carb IBIH

WebAug 17, 2015 · Combine the cauliflower, vodka sauce, heavy whipping cream, butter, Parmesan cheese, kosher salt, and black pepper in a large bowl and toss to coat well. …

1. Combine the cauliflower, vodka sauce, heavy whipping cream, butter, Parmesan cheese, kosher salt, and black pepper in a large bowl and toss to coat well.
2. Transfer into a 9 x 13 baking dish (or equivalent) and top with slices of Provolone (or mozzarella) cheese.
3. Bake in a preheated 375 degree (F) oven for 30 – 40 minutes or until the casserole is bubbling and the cheese is completely melted.
4. Remove from the oven and let it rest for about 10 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 tomatoes. . While the sauce is …

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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