Have you tried Penne Pasta in Vodka Sauce? You're invited!
If you like basil, tomato, cheese and pancetta, then this is for you! Penne alla vodka, an Italian American dish that became popular in the 1980s. The recipe is quite simple to make, using basic Italian ingredients plus of course some vodka. The vodka seems to bind the sauce together giving you a rich smoothness and the alcohol increases the flavour, so don’t flambe it all away. If you can’t drink alcohol, simply leave it out, most vodka’s don’t have much flavour anyway.
I prefer to blend the canned tomatoes for that smoothness that coats each piece of pasta. The artisanal pasta I used with the rough texture, is perfect for that sauce to cling to it.
Always use extra virgin olive oil, fresh basil, and good quality canned tomatoes. I prefer the cherry ones, as they have more flavour and usually sweeter in taste.
An easy to prepare amazing Italian meal, minimal ingredients and perfect for any week night dinner, or as in my case, lunch! Bon appetit or should I say buon appetite!
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GIN SAUCE OVER VODKA SAUCE
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We’ve seen so many variations on the menu: Penne alla Vodka, Rigatoni alla Vodka, Penne with Pink Sauce… Allow Molly to introduce a new, (in her opinion, superior) variation: BIG NOODS alla Gin!!!! A.K.A. Sungold Pasta with Gin Sauce. It’s got all of the great elements, like tomatoes, garlic, cream, and general zingy-ness, but she’s stepping things up by making it more fresh, summery, and aromatic (Thxxx gin!). And Gin isn’t just in the pasta…we’ve got a DRINK BREAK too (recipe sneaky peaky from More Is More) !!! Find out what else makes BEAUTIFUL SUNGOLD NOOOOODS ALLA GIN so special by tuning in to this vid.
#sungoldtomatoes #sungold #tomatogirlsummer #gin
Ingredients :
PRODUCE:
1 yellow onion
6 garlic cloves
2 pints sungold or cherry tomatoes
Handful basil
PANTRY:
Kosher salt
3 ounces double concentrated tomato paste
1 tablespoon chopped calabrian chilies
¼ cup gin or vodka
12 ounces fresh lasagna sheets
DAIRY:
¼ cup heavy cream
2 ounces parmigiano reggiano
3 tablespoons unsalted butter
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Producer / Director: Evan Robinson
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Molly Makes a Grilled Chicken Sandwich | From the Test Kitchen | Bon Appétit
This grilled chicken sandwich recipe (thighs only!) gets the BA treatment from senior associate food editor Molly Baz. The goal was to dispel any associations you might have with the sandwich: the sort of floppy, slightly rubbery fast food versions with a single, soggy leaf of lettuce. It's inspired by Caesar salad, inspired by mayonnaise, inspired by the idea of special sauce, inspired by grill marks, and the words “charred buns.”
Check out the recipe here:
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Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
How to Make Quick Spicy Pasta with Shrimp and Tomatoes | Bon Appetit
No time to cook? We've got you covered. With 10 basic pantry items and 15 express line ingredients, you can make a week's worth of quick dinners with very little time. This spicy pasta with shrimp and tomatoes recipe will fly by. You can even make a hearty vegetarian version by using squash, mushroom, or eggplant in place of shrimp.
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How to Make Quick Spicy Pasta with Shrimp and Tomatoes | Bon Appetit
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Fusilli with Spicy Vodka Sauce from the Chefs Behind Jon & Vinny’s in LA
Jon Shook and Vinny Dotolo take Bon Appétit inside the kitchen of their namesake LA restaurant to share the secret to their fusilli pasta with spicy vodka sauce.
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Fusilli with Spicy Vodka Sauce from the Chefs Behind Jon & Vinny’s in LA
Easy Spicy Vodka Rigatoni Recipe
Today we're making spicy Rigatoni Alla Vodka with Calabrian chili paste and spinach. If you want penne vodka just sub the pasta or use any type you like! For this Carbone inspired spicy vodka sauce recipe, I used 1 teaspoon of the Calabrian chili paste for a 1/2 pound of pasta. Use more if you like it really spicy. Truth be told if I was making it for just myself I'd probably add a lot more. I hope you enjoy this spicy vodka sauce spinach pasta!
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SPICY VODKA PASTA WITH SPINACH
INGREDIENTS
1/2 pound rigatoni
1/2 pound baby spinach - blanched for 30 seconds in pasta water
1/2 cup Pecorino Romano
1/2 small onion - minced
2 cloves garlic - minced
2 Tbsp olive oil
3 ounces tomato paste
3/4 cups heavy cream
2 oz. vodka
2 oz. dry white wine - like pinot grigio, sauvignon blanc, etc...
1-2 tsp Calabrian chili paste - use more or less to taste
reserved pasta water for thinning
INSTRUCTIONS
1.Cook pasta to al dente in salted (2 Tbsp kosher salt per gallon) water and reserve 1 cup of pasta water before draining. Mince 2 cloves of garlic and 1 small onion.
2. Saute onion in 2 Tbsp olive oil in a large pan over medium heat until translucent (about 3-5 minutes). Add garlic and continue to saute for 1 minute more.
3. Add tomato paste to the pan and cook for 5 minutes. Add the Calabrian chili paste to the pan and cook for 1 minute more.
4. Add the wine and vodka to the pan and cook on high heat until boiling. Let boil for 1-2 minutes then reduce heat to medium-low. Add the cream and mix thoroughly. Let the sauce simmer for 5-10 minutes until thickened slightly.
5. Add the al dente pasta to the sauce pan and stir. Add the Pecorino Romano and thoroughly mix together. Turn off the heat.
6. Add the spinach to the hot pasta water to wilt (about 30 seconds) and drain then add to the pasta. Mix well with the pasta.
7. Taste test and adjust salt, pepper, and Calabrian chili paste if necessary. Enjoy.
NOTES
- Makes 2 large servings or 4 regular ones.
- If the pasta dries out while waiting for guests to sit down, thin with a couple more ounces of the reserved pasta water.
- Serve with extra Pecorino Romano cheese and Calabrian chili paste on the side.
- Pecorino Romano is quite salty, so no additional salt was added to the recipe. Adjust according to personal taste.
SERVE WITH:
Garlic and Oil Broccoli
Garlic Sauteed Broccoli Rabe
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