pasta w/ vodka sauce

[emilycat]

Do any of you have a recipe for pasta with vodka sauce? I believe it's usually made with kind of a pink sauce, but typically those contain half-and half or something, and I don't like to use cream (even if I used a very small amount, I'd waste the whole container) so anyway, I really love this dish; I've had it several times in restaurants, I even think I had it once in Europe, and I've always loved it, but don't have a recipe. Oh my gosh, that was a whole sentence. What can I say, I'm wordy. http://www.cookinglight.com/bbs/redface.gif

[kwormann]

I made this once it is awesome!!! I will see if I can find it (although I cant get to it until tomorow or Sat so if someone else has it, please post!!)

[Beth Y]

There is a recipe in the recipe finder, at least there used to be. It is based on the "Quick and Easy Pasta Sauce"

[Jeanne G]

emilycat,

Maybe this will help?! My boyfriend's SIL forwarded it to me b/c she knows I love to cook, but I've honestly never had this before. The recipe is from a friend of hers whom, apparently makes this, and everyone loves it......

RIGATONI WITH VODKA SAUCE

2 T olive oil
1/2 C chopped onion
1 clove garlic, chopped
1 28 oz can plum tomatoes w/ juices
1/2 C Vodka(Absolute or Stoli, I say!)
1/2 T crushed dried red pepper
1/2 C heavy cream, room temp.

Heat oil in medium skillet, add onion. Saute until tender; stir in garlic; saute. Add tomateos, Vodka & red pepper; simmer about 15 minutes until sauce is reduced. Stir in cream; simmer until sauce is slightly thinckended. Add to pasta. Season w/ salt.

Cook 1 lb of Rigatoni.

[mlou]

Oh My!!!! Thank You soooo much for this post emilycat. Jeanne, you NEVER cease to amaze me. This sounds so awesome!!! I think I would be making it right now if I had some stoli. You know, there are just never too many ways to serve pasta!!

[Jeanne G]

mlou,

Thank you for the laugh http://www.cookinglight.com/bbs/wink.gif , and I am a stoli fan myself - and kettle one). This is officially my last post b/f jetting off to CA. And I'm glad ml you can make me laugh(I need it)!! I look forward to the emails on other tasty treats (think of a post to educate the rest of us..seaweed fans...!!)

chat again soon !!
JG

[lanie]

Hear is one that I have used for years - it's great!

Penne a la Vodka

4-6 Slices bacon diced
1 onion chopped
1 can (19 oz. tomatoes) chopped (I used almost a 28 oz. tin)
1/2 cup whipping cream (I use half & half)
1/4 cup vodka
3/4 lb. penne
salt & pepper
1/2 cup freshly grated parmesan cheese

In large saucepan, cook bacon over medium heat for 3 minutes. Add onion; cook for 2 - 3 minutes or until onion is softened. Add tomatoes (I used the diced can ones). Bring to boil, reduce heat and simmer, uncovered, for about 20 minutes or until thickened slightly. Stir in cream, simmer for 5 minutes longer. Stir in vodka.

Cook penne - drain well and toss with tomato sauce. Season with salt and pepper to taste. Transfer to bowl and sprinkle with parmesan cheese. This is an excellent recipe and easy!



[This message has been edited by lanie (edited 11-10-2000).]

[kwormann]

Well emily, looks like you have it. I made the penne al la vodka, without the bacon ( and I think I used 1/2 n 1/2)

ENJOY IT!

[Susann]

I have another vodka sauce recipe at home (although this one looks yummy!). I will post it when I get home (8 hours and 45 minutes, but who is counting?????).

[emilycat]

Thanks so much for all your help!
BethY, I did a search and didn't find anything that contained vodka...maybe I'm just not looking in the right place
Susann, I would love to see your recipe if you don't mind posting it, to compare to the others. You guys are so sweet! http://www.cookinglight.com/bbs/biggrin.gif
Em

[This message has been edited by emilycat (edited 11-10-2000).]

[andi]

Emilycat,
I've forgotten how yummy this was! I'm glad you brought it up.
Here's the CL recipe from 9/98 http://www.cookinglight.com/bbs/smile.gif

Vodka Sauce

1 tsp. olive oil
1 cup chopped onion
1/2 cup chopped prosciutto or lean ham
4 garlic cloves, minced
1/2 cup dry red wine or 2 tbsp balsamic vinegar
1/3 cup vodka (I still have some from the vanilla creation....)
1 tbsp sugar
2 tbsp tomato paste
1/4 tsp black pepper
2 (14.5 oz) cans diced tomatoes, undrained
1/2 cup fat free 1/2 & 1/2
2 tbsp chopped parsley

1. Heat oil. Add onion, proscuitto, garlic and saute 5 minutes or until onion tender. Stir in wind and next 5 ingredients (through tomatoes); bring to boil, decrease heat to medium and cook uncovered, about 20 minutes. Remove from heat. Stir in 1/2 and 1/2 and parsley. Recommended serving with penne or rigatoni.

*I neglected to copy down nutritional info. Sorry!

[emilycat]

andi,
That recipe looks great! Nutrition info's not a problem; I always do it myself anyway, because I don't count vegetable calories.
Not to be greedy, but everyone else -- still feel free to post yours -- I love decisions, decisions! http://www.cookinglight.com/bbs/biggrin.gif

[Susann]

Emily-rereading your post, I see that you don't want a cream based sauce, so you may not be interested in this recipe. I use the fat free half and half and it tastes good.
Vodka Pasta

2 tbs butter
1 small onion, peeled and chopped
3 cloves garlic, peeled and minced
1 tsp dried oregano
1 tsp dried rosemary
1 tsp dried thyme
16 oz canned italian plum tomatoes
1/2 cups pepper vodka
1/2 tsp cayene pepper
3/4 c half and half
1 c parm cheese
8 oz. dried linguine, cooked and drained
2 tbs parsley coarsely chopped

Melt butter in large skillet over medium heat. Add onion, garlic, oregano, rosemary, and thyme and saute for about 5 minutes. ADd tomatoes, simmer about 10 minutes, stirring occasionally. Stir in vodka and cayenne; simmer about 5 minutes. Stir in half and half and half of the parm cheese. Simmer about 4 bminutes, or until the sauce thickens slightly.
Add the cooked linguine and toss to coat. Garnish with pasley and sprinkle w/remaining parm.

I may have gotten this recipe of the BB-I don't remember! I do make a few changes:like I said (typed) I use ff half and half. I use 1 can tomatoes and 1 can tomato sauce. Also add less parm and more cayenne.