RECIPES WITH VODKA SAUCE RECIPES

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VODKA SAUCE RECIPE | ALLRECIPES



Vodka Sauce Recipe | Allrecipes image

This is a great recipe for those who love spicy food. If not, simply omit the crushed red pepper. This recipe will have your family eating the leftovers out of the refrigerator. A piece of advice: use the best vodka you can - it really makes a big difference! Serve with pasta, and garnish with grated Parmesan cheese.

Provided by RACQUELLE

Categories     Side Dish    Sauces and Condiments    Sauces    Pasta Sauces    Creamy

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 11

1 cup vodka
1 teaspoon crushed red pepper flakes
2 tablespoons olive oil
¾ pound prosciutto, chopped
1 large clove garlic, minced
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
salt and pepper to taste
1 (28 ounce) can roma tomatoes, with juice
2 (8 ounce) cans tomato sauce
1 cup heavy cream

Steps:

  • In a small bowl, combine vodka and red pepper flakes. Set aside for 1 hour.
  • Heat olive oil in a large skillet over medium heat. Saute prosciutto, garlic, parsley, basil, salt and pepper until prosciutto is evenly brown. Pour in vodka mixture, and simmer 10 minutes. Crush tomatoes, and stir in with 2 cans of tomato sauce, and 1 (8 ounce) can water. Simmer 15 minutes. Stir in 1 cup heavy cream, and cook 2 minutes.

Nutrition Facts : Calories 780.6 calories, CarbohydrateContent 16.5 g, CholesterolContent 156.3 mg, FatContent 56.3 g, FiberContent 3.8 g, ProteinContent 21 g, SaturatedFatContent 25.2 g, SodiumContent 3119.5 mg, SugarContent 9.3 g

CREAMY PINK VODKA SAUCE WITH PENNE RECIPE - FOOD.COM



Creamy Pink Vodka Sauce With Penne Recipe - Food.com image

Creamy,Rich,and Smooth vodka sauce. Quick and easy! Use a vodka that you like to drink, if you can't drink it you won't eat this.

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 8 serving(s)

Number Of Ingredients 11

1 lb penne pasta, cooked aldente
2 tablespoons extra virgin olive oil
1 onion, finely chopped
4 garlic cloves, crushed and chopped
2 (28 ounce) cans crushed tomatoes
1 pinch hot pepper flakes
3/4 cup vodka (top shelf)
salt and pepper
2 tablespoons fresh parsley, chopped
3/4 cup heavy cream
parmigiano-reggiano cheese

Steps:

  • Put the olive oil into the pan and add the onions and garlic.
  • Turn on the heat to medium-low and gently cook for a few minutes.
  • Add the red pepper flakes cook 1 minute add crushed tomatoes.
  • Raise the heat to medium and bring the mixture to a boil.
  • Add the vodka and a pinch of salt and pepper simmer uncovered for about 8 minutes over medium-low heat.
  • Add the cream and lower the heat, add drained pasta and toss in parsley.
  • Stir to coat well and grate a generous amount of parmesan into the pasta using our microplane grater.
  • Serve immediately sprinkled with more parmesan, and red pepper flakes.

Nutrition Facts : Calories 430.1, FatContent 13.4, SaturatedFatContent 5.9, CholesterolContent 30.6, SodiumContent 273.8, CarbohydrateContent 62.1, FiberContent 10.3, SugarContent 0.6, ProteinContent 8.2

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