PASTA ALLA VODKA - THE PIONEER WOMAN – RECIPES, COUNTRY ...
No, I’m not spiraling downward into a pit of sin and booze, despite what you may think.
Provided by Ree Drummond
Categories main dish
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 6 servings
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions, being careful not to overcook.In a large skillet over medium heat, add olive oil and butter. When butter is melted, add in chopped onion and garlic. Stir and allow to cook for two minutes. Pour in vodka. Stir and cook for three minutes. Add in tomato puree and stir.Reduce heat to low and stir in cream. Allow to simmer, being careful not to overheat. Stir in red pepper flakes, salt and pepper.Drain the pasta, reserving 1 cup of pasta water in case sauce is too thick. Add cooked pasta to the sauce, tossing to combine. Splash in a little water if it needs it. Stir in Parmesan cheese.Pour mixture into large serving bowl. Garnish with more Parmesan cheese.Eat it out of the serving bowl. Faint. Repeat as needed.
EGGPLANT PARMESAN RECIPE: HOW TO MAKE IT - TASTE OF HOME
We really like eggplant and would rather have it baked than fried. This can be served as a side dish or main dish. —Donna Wardlow-Keating, Omaha, Nebraska
Provided by Taste of Home
Categories Side Dishes
Total Time 55 minutes
Prep Time 10 minutes
Cook Time 45 minutes
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Combine oil and garlic; brush over both sides of eggplant slices. Place on a greased baking sheet. Bake at 425° for 15 minutes; turn. Bake until golden brown, about 5 minutes longer. Cool on a wire rack., Place half the eggplant in a greased 1-qt. baking dish. Sprinkle with half the basil and Parmesan cheese. Arrange tomato slices over top; sprinkle with remaining basil and Parmesan. Layer with half the mozzarella cheese and the remaining eggplant; top with remaining mozzarella. Cover and bake at 350° for 20 minutes. Uncover; bake until cheese is melted, 5-7 minutes longer. Garnish with additional basil, if desired.
Nutrition Facts : Calories 275 calories, FatContent 21g fat (6g saturated fat), CholesterolContent 24mg cholesterol, SodiumContent 164mg sodium, CarbohydrateContent 16g carbohydrate (9g sugars, FiberContent 5g fiber), ProteinContent 9g protein.
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PASTA ALLA VODKA - THE PIONEER WOMAN – RECIPES, COUNTRY ...
No, I’m not spiraling downward into a pit of sin and booze, despite what you may think.
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Reviews 5
Total Time 40 minutes
Category main dish
- Cook pasta according to package directions, being careful not to overcook.In a large skillet over medium heat, add olive oil and butter. When butter is melted, add in chopped onion and garlic. Stir and allow to cook for two minutes. Pour in vodka. Stir and cook for three minutes. Add in tomato puree and stir.Reduce heat to low and stir in cream. Allow to simmer, being careful not to overheat. Stir in red pepper flakes, salt and pepper.Drain the pasta, reserving 1 cup of pasta water in case sauce is too thick. Add cooked pasta to the sauce, tossing to combine. Splash in a little water if it needs it. Stir in Parmesan cheese.Pour mixture into large serving bowl. Garnish with more Parmesan cheese.Eat it out of the serving bowl. Faint. Repeat as needed.
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EGGPLANT PARMESAN RECIPE: HOW TO MAKE IT - TASTE OF HOME
We really like eggplant and would rather have it baked than fried. This can be served as a side dish or main dish. —Donna Wardlow-Keating, Omaha, Nebraska
From tasteofhome.com
Reviews 4.6
Total Time 55 minutes
Category Side Dishes
Cuisine Europe, Italian
Calories 275 calories per serving
From tasteofhome.com
Reviews 4.6
Total Time 55 minutes
Category Side Dishes
Cuisine Europe, Italian
Calories 275 calories per serving
- Combine oil and garlic; brush over both sides of eggplant slices. Place on a greased baking sheet. Bake at 425° for 15 minutes; turn. Bake until golden brown, about 5 minutes longer. Cool on a wire rack., Place half the eggplant in a greased 1-qt. baking dish. Sprinkle with half the basil and Parmesan cheese. Arrange tomato slices over top; sprinkle with remaining basil and Parmesan. Layer with half the mozzarella cheese and the remaining eggplant; top with remaining mozzarella. Cover and bake at 350° for 20 minutes. Uncover; bake until cheese is melted, 5-7 minutes longer. Garnish with additional basil, if desired.
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