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Spelt Penne alla Vodka

Spelt Penne alla Vodka



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Maryse Chevriere

Spelt Penne alla Vodka

Even if you're like me and can barely suppress an eye roll at the mention of words like "healthy grains," I guarantee that you'll like spelt — and specifically spelt pasta. And while I'm not 100 percent sure I'm justified in feeling a lot less guilty about eating pasta when it's made with spelt, I definitely do, which is a real bonus.

See all quinoa recipes.

Click here to see Healthy Swap-Outs, One Grain at a Time.

Ingredients

  • 2 large garlic cloves, minced
  • 1 tablespoon olive oil
  • One 28-ounce can puréed tomatoes
  • 1/3 cup vodka
  • 1/2 cup heavy cream, room temperature
  • 1/2 cup grated Parmesan
  • Salt and pepper, to taste
  • One 16-ounce box spelt penne pasta
  • 4 basil leaves, chiffonade, for garnish

Instant Pot Penne alla Vodka

Instant Pot Penne Alla Vodka is a classic Italian pasta dish that is loaded with rich flavors in each bite. This pressure cooker Penne Alla Vodka cooks in just 4 minutes in your Instant Pot for the ultimate easy pasta recipe.

This Instant Pot Penne alla Vodka is such a special dish for me that I had to share it with you all. Many, many years ago when I was starting my official adulthood life, I discovered I really enjoyed cooking.

Having a lot of Italian heritage, I seemed to be drawn to cooking a lot of Italian dishes. I was not raised in a household where we cooked a lot since my Mom was busy being a single Mom (a pretty darn amazing one too!). So, cooking was really pretty new to me and the feeling that you get from cooking was especially new to me. I was just learning that there is a LOVE to cooking and it brought me such a wonderful sense of satisfaction when I was able to recreate a delicious dish.


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Ingredients :

  • 3 tablespoons olive oil
  • 3 fresh whole tomatoes, chopped
  • 1 onion, diced
  • 7 cloves garlic, chopped
  • 1 (28 ounce) can whole peeled tomatoes
  • 1 (12 ounce) can tomato paste
  • 1 cup chopped fresh basil
  • salt and ground black pepper to taste
  • 1/2 cup vodka
  • 1 pint heavy whipping cream
  • 1 pound penne pasta
  • 1/2 teaspoon olive oil

Instructions :

  • Heat 3 tablespoons olive oil in a large skillet over medium heat cook and stir fresh tomatoes, onion, and garlic in the hot oil until onion is tender, 1 to 2 minutes. Stir canned tomatoes and tomato paste into the tomato-onion mixture, breaking down the whole tomatoes with a fork. Mix basil, salt, and pepper into the tomato mixture simmer until liquid has slightly reduced, 15 minutes.
  • Stir vodka into the tomato mixture simmer vodka sauce until slightly reduced, 15 minutes. Stir cream into vodka sauce and cook until heated through, 15 minutes.
  • Bring a large pot with lightly salted water and 1/2 teaspoon olive oil to a boil. Cook pasta, stirring occasionally, at a boil until tender yet firm to the bite, about 10 minutes drain. Fold pasta into vodka sauce to coat.

Notes :

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Recipe Summary

  • 1 (16 ounce) package dry penne pasta
  • 1 teaspoon olive oil
  • 2 cloves garlic, minced
  • ⅛ pound prosciutto, chopped
  • ½ teaspoon red pepper flakes
  • 2 (16 ounce) cans whole peeled tomatoes
  • ½ cup vodka
  • 1 cup heavy cream
  • 1 cup Parmesan cheese
  • ½ cup chopped fresh basil leaves
  • salt to taste

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente drain.

Heat oil in a large skillet or wok over medium heat. Saute garlic, prosciutto and red pepper flakes for 1 minute. Stir in tomatoes, and cook for 3 minutes. Stir in vodka and cream. Simmer 15 minutes, or until thickened. Stir in Parmesan and chopped basil. Toss with pasta until evenly coated.


Recipe Summary

  • 1 pound uncooked penne pasta
  • ¼ cup extra virgin olive oil
  • 4 cloves garlic, minced
  • ½ teaspoon crushed red pepper flakes
  • 1 (28 ounce) can crushed tomatoes
  • ¾ teaspoon salt
  • 2 tablespoons vodka
  • ½ cup heavy whipping cream
  • ¼ cup chopped fresh parsley
  • 2 (3.5 ounce) links sweet Italian sausage

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente drain.

In large skillet, heat oil over moderate heat. Remove casing from sausage and add to skillet. Cook, breaking up the meat, until brown. Add garlic and red pepper and cook, stirring until garlic is golden brown.

Add tomatoes and salt bring to boil. Reduce heat and simmer 15 minutes.

Add vodka and cream and bring to boil. Reduce heat to low and add pasta, toss for 1 minute. Stir in fresh parsley and serve!


Ingredients

Step 1

Cut the onion into large pieces that can be removed once sautéed.

Step 2

Dice the pancetta into small cubes.

Step 3

In a saucepan, melt the butter over medium heat.

Step 4

Add the onion and pancetta and sauté until the onions are translucent and the pancetta is crispy.

Step 5

Place the food mill on top of the saucepan and pass the tomatoes and their sauce through it, producing a smooth tomato sauce.

Step 6

Add the vodka, brandy, crushed red pepper and salt. Allow to simmer for 45 minutes.

Step 7

Remove from heat, and add the panna da cucina and stir well.

Step 8

In the meanwhile, bring a pot of water to boil. Add a handful of salt to the water, and add the pasta.

Step 9

Cook to al dente according to the time on the package.

Step 10

Drain the pasta, return it to the pot, and pour the sauce over it. Serve immediately topped with grated Parmesan.


Making This Amazing Pasta!

  1. Cook: Cook the pasta according to the package directions for al dente.
  2. Saute: In a large saucepan add the olive oil, onion, and garlic and saute till tender.
  3. Add: Pour in the vodka and let it simmer till reduced.
  4. Pour: Pour in the tomato sauce, diced tomatoes and heavy cream.
  5. Simmer: Let it simmer till it starts to thicken, between the two simmer times should at least equal half an hour.
  6. Pasta: Add the pasta to the sauce and stir till coated. Salt and pepper to taste. Add optional toppings, highly recommended.


Related Video

Be the first to review this recipe

You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space.

Epicurious Links

Condé Nast

Legal Notice

© 2021 Condé Nast. All rights reserved.

Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21).

The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast.


Tips for the Perfect Penne alla Vodka

  • Noodles: Cook the noodles so they are just underdone, definitely al dente, so they don’t get mushy but hold up in the sauce.
  • Pasta: Although this calls for Penne, you don’t have to use penne pasta. Rigatoni, cavatappi, ziti, fusilli or even fettucini all work.
  • Cooking Time: Make sure to simmer the sauce once you’ve added the vodka for at least 1/2 an hour total time to make sure the alcohol cooks off, otherwise you’ll be able to taste it.
  • Intensify tomato flavor: Want to amp up the tomato flavor substitute out the tomato sauce for 1/2 cup of tomato paste. YUM!
  • Add ins: Make this your own unique pasta and add in Sausage, chicken, bacon, zucchini, peppers, mushrooms or olives for diversity.


Watch the video: Penne alla Norma