STRAWBERRY BASIL VODKA RECIPES

Name: Screwdriver
Prep time: 5 min
Total time: 5 min
Yield: 1 serving.
Ingredients: 1/2 to 3/4 cup ice cubes; 2 ounces vodka; 3 ounces orange juice; Orange slice

SCREWDRIVER RECIPE: HOW TO MAKE IT - TASTE OF HOME

Screwdriver Recipe: How to Make It - Taste of Home image

If you're looking for a mixed drink that is easy on your budget, look no further than this screwdriver recipe. With just two simple ingredients, vodka and orange juice, you'll have a classic drink that's a real crowd-pleaser. —Taste of Home Test Kitchen

Provided by Taste of Home

Total Time 5 minutes

Prep Time 5 minutes

Cook Time 0 minutes

Yield 1 serving.

Number Of Ingredients 4

Ingredients

1/2 to 3/4 cup ice cubes
2 ounces vodka
3 ounces orange juice
Orange slice

Steps:

Place ice in a rocks glass. Pour the vodka and orange juice into the glass. Garnish with orange slice.

Nutrition Facts : Calories 170 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 1mg sodium, CarbohydrateContent 10g carbohydrate (8g sugars, FiberContent 0 fiber), ProteinContent 0 protein.

RIGATONI VODKA | TOP CHEF ANTONIA LOFASO | RECIPE ...

Rigatoni Vodka | Top Chef Antonia Lofaso | Recipe ... image

Top Chef Antonia Lofaso shares one of the most popular dishes at Scopa in LA, a creamy, perfectly spiced pasta with vodka sauce topped with fresh ricotta.

Provided by Top Chef Antonia Lofaso

Number Of Ingredients 18

Ingredients

2 cloves garlic
Kosher salt
1 pound fresh rigatoni or your favorite fresh pasta
2 tablespoons butter
2 teaspoons chili flakes
1 cup sliced cherry tomatoes
1 teaspoon sugar
1 ½ cups marinara sauce
1 cup heavy cream
¼ cup vodka
¼ cup freshly grated Parmigiano-Reggiano
8 large basil leaves
torn
Leaves from 3 sprigs of Italian parsley
torn
1 teaspoon extra-virgin olive oil
4 tablespoons fresh ricotta
Pinch of Maldon salt

Steps:

Bring 2 quarts of water to a boil in a 4-quart saucepan
Meanwhile, blanch the garlic by covering it with cold water in a very small saucepan
Bring the water to a boil and drain as soon as it boils
Repeat
Transfer the cloves to a plate and refrigerate
When cold, thinly slice them (a mandoline is helpful here) and set aside
Season the boiling water with about 1 tablespoon kosher salt
Add the pasta and cook, stirring as needed, until quite al dente, 6 to 8 minutes
Meanwhile, make the sauce
Melt the butter in a large pan over medium heat
Add the blanched, sliced garlic and chili flakes and sweat, stirring often, without letting the garlic get any color
Stir in the tomatoes, sugar and 2 teaspoons kosher salt, then add the marinara sauce, cream and vodka
Bring to a simmer, stirring occasionally
Drain the pasta, reserving about ¼ cup of the pasta water
Add the pasta to the sauce and cook for 3 to 5 minutes over medium heat
Be sure to stir as needed so that the pasta does not catch on the bottom of the pan; add some of the pasta water to thin the sauce, if needed
When the sauce has come together and the pasta is tender, remove from the heat, add the Parm and stir gently until completely combined
Taste for salt, adding more, if needed
Right before serving, stir in the basil, parsley and olive oil
Top with the ricotta and a pinch of Maldon salt

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