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Thread: ISO of Rachel Ray recipe: Penne with Vodka cream sauce

  1. #1
    Join Date
    Jul 2001
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    Euclid, Ohio
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    5,952

    ISO of Rachel Ray recipe: Penne with Vodka cream sauce

    Ok, I know it's friday afternoon and it's like a morgue around here, but...I told my boyfriend we would try this recipe tonight and now I can't find my copy and can't locate it on the foodnetwork website.

    Anyone have it? No big deal if not, I can wing something....

    Oh I know it calls for penne, vodak and cream. I *think* canned tomato, but what else?
    Peggy
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  2. #2
    Join Date
    Jan 2001
    Location
    massachusetts
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    1,872
    Is this it?

    It does sound good!



    You Won't Be Single For Long Vodka Cream Pasta



    Recipe courtesy Rachael Ray

    This recipe will make enough for 2 couples. If you plan a romantic evening where more than two's a crowd, reserve half the sauce to freeze for another supper before the addition of basil, and only cook 1/2 to 2/3 pound of penne.
    1 tablespoon extra-virgin olive oil, once around the pan in a slow stream
    1 tablespoon butter
    2 cloves garlic, minced
    2 shallots, minced
    1 cup vodka
    1 cup chicken stock
    1 can crushed tomatoes (32 ounces)
    Coarse salt and pepper
    16 ounces pasta, such as penne rigate
    1/2 cup heavy cream
    20 leaves fresh basil, shredded or torn

    Crusty bread, for passing

    Heat a large skillet over moderate heat. Add oil, butter, garlic, and shallots. Gently saute shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan, 3 turns around the pan in a steady stream will equal about 1 cup. Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.

    While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). While pasta cooks, prepare your salad or other side dishes.

    Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves. Pass pasta with crusty bread.


    Yield: 4 servings
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Difficulty: Easy

  3. #3
    Join Date
    Jun 2001
    Location
    Marlborough, ma
    Posts
    719
    Here's another option...


    * Exported from MasterCook *

    Vodka Sauce

    Recipe By :
    Serving Size : 6 Preparation Time :0:00
    Categories : Sauces & Gravies

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 teaspoon olive oil
    1 cup chopped onion
    1/2 cup prosciutto -- chopped (about 3 oz)
    4 garlic cloves -- minced
    1/2 cup dry red wine -- (or 2 T. balsamic vinegar)
    1/3 cup vodka
    1 tablespoon sugar
    2 tablespoons tomato paste
    2 (14.5 oz) cans diced tomatoes
    1/2 cup half-and-half, fat free
    2 tablespoons fresh parsley

    Heat oil in a saucepan or large skillet over medium-high heat. Add onion, prosciutto, and garlic; saute 5 min. Stir in wine and next 5 ingredients (thru tomatoes); bring to a boil. Reduce heat to medium and cook, uncovered, about 20 min. Remove from heat. Stir in half & half and parsley. Serve with penne or rigatoni.


    Source:
    Cooking Light Sept 98
    Yield:
    5 cups

    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 154 Calories; 3g Fat (22.6% calories from fat); 7g Protein; 15g Carbohydrate; 2g Dietary Fiber; 13mg Cholesterol; 599mg Sodium. Exchanges: 1 Lean Meat; 2 Vegetable; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.

  4. #4
    Join Date
    Jul 2001
    Location
    Euclid, Ohio
    Posts
    5,952
    Thanks Katygirl and Tracey...I love this place!

    I actually went to her fan forum to try and look for it and that was one nasty place I won't go back to again. I don't understand it if you don't like her don't watch her show and don't go to her forum. I'm never leaving here again.
    Peggy
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  5. #5
    Join Date
    Aug 2000
    Location
    Texas
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    24,226
    I love this place, too! Now I've got a new recipe to try this weekend...just knew with vodka in the title it had to be good!!!
    Well-behaved women seldom make history!

  6. #6
    Peggy-

    Please let us know how it tastes

  7. #7
    Join Date
    Jul 2001
    Location
    Euclid, Ohio
    Posts
    5,952
    I will report back, now here's to hoping my friends basil plants are still going full tilt!
    Peggy
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  8. #8
    Join Date
    Nov 2000
    Location
    Charleston, SC
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    I make a version of this dish but mine's a little lighter. Mine has no chicken stock, it's vegetarian, I add frozen peas (this is how I have it at Italian restaurants in NYC) and I whisk in low-fat cream cheese instead of the heavy cream. It works great and is delicious with some good parmesan cheese and fresh basil on top!
    Feeling lucky in this life.....

  9. #9
    Join Date
    Jul 2001
    Location
    Euclid, Ohio
    Posts
    5,952
    I made this on friday, (thanks again for the quick responses) and it was very good. I used the Rachel Ray recipe, but added prosciutto as suggested in Tracey's recipe. The fresh basil really made it great, we also added a little bit of good parmesan to it. My only complaint is it didn't taste very vodka-y which I thought was weird since it calls for a whole cup. I used good vodka, maybe I should have used some cheap stuff. So I'll try Tracey's recipe in it's entirity next and then laughsandlaughs ideas minus the peas! Yuck, they aren't allowed in our home!

    Sneezles I didn't see your post (on the Friday Coffee Klatch) until this morning, so I ended up having Tobin James Red Table Wine (2000, and around $12) with it. I really liked this wine, kind of a light red and fruity, but I don't think it complemented the dish at all I'll try a white with it next time.

    Also just for the record on completion of the meal John didn not propose to me so I'm going to sue Rachel Ray!
    Peggy
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  10. #10
    Do you think this would be just as fine without the prosciutto?

  11. #11
    Join Date
    Jul 2001
    Location
    Euclid, Ohio
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    Absolutely. And since prosciutto is pretty pricey you'll save yourself a couple of dollars also!
    Peggy
    ...Wag more
    Bark less

  12. #12
    Thanks Peggy!! I can't wait to try it - now with no reservations meat free.

  13. #13
    Join Date
    Aug 2002
    Location
    Portland, OR
    Posts
    143
    We had this tonight - YUM!!!! It was very good. I agree though that fresh parmesan really tops it off! I also pulsed the tomatoes in the cuisinart - the fewer chunks, the better it is received!

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