Best 5 Cavatappi With Vodka Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Tantalize your taste buds with Cavatappi with Vodka Sauce, a symphony of flavors that will elevate your pasta game.**

Indulge in a culinary journey with our carefully curated collection of Cavatappi with Vodka Sauce recipes. From the classic tomato-based sauce to creamy variations and even a delicious vegan option, these recipes offer a diverse selection to satisfy every palate.

**Immerse yourself in the delightful simplicity of our Classic Cavatappi with Vodka Sauce recipe.** This timeless dish combines the tangy zip of vodka with the richness of tomatoes, creating a harmonious balance of flavors that will leave you craving more.

**For those seeking a creamy indulgence, our Creamy Cavatappi with Vodka Sauce recipe is a must-try.** A luscious blend of heavy cream and Parmesan cheese envelops the succulent shrimp and tender pasta, resulting in a velvety delight that will tantalize your taste buds.

**Seafood lovers will rejoice over our exquisite Cavatappi with Vodka Sauce with Shrimp and Sun-Dried Tomatoes recipe.** Plump shrimp, marinated in a zesty blend of garlic and herbs, are sautéed to perfection and tossed with cavatappi pasta in a vibrant vodka sauce. Sun-dried tomatoes add a burst of tangy sweetness, creating a symphony of flavors that will transport you to the Mediterranean.

**Vegetarians and vegans can also partake in the Cavatappi with Vodka Sauce experience with our delectable Vegan Cavatappi with Vodka Sauce recipe.** This plant-based dish showcases the versatility of vodka sauce, as it is transformed into a rich and flavorful vegan delight. Roasted red peppers, spinach, and artichoke hearts add a medley of textures and flavors, while creamy cashew sauce provides a satisfying richness.

**No matter your dietary preferences, our Cavatappi with Vodka Sauce recipes offer a tantalizing journey that will leave you utterly satisfied. Prepare to be amazed as you embark on this culinary adventure.**

Check out the recipes below so you can choose the best recipe for yourself!

CAVATELLI ALLA VODKA



Cavatelli alla Vodka image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 20

1 tablespoon extra-virgin olive oil
1 tablespoon butter
1 onion, minced
Kosher salt and freshly ground black pepper
1 tablespoon tomato paste
1 teaspoon crushed red pepper
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
1/3 cup vodka
One 28-ounce can crushed San Marzano tomatoes
1/2 cup heavy cream
1 pound cavatelli pasta, recipe follows (or use ready-made fresh or frozen)
Fresh basil, torn, for garnish
Grated Parmigiano-Reggiano, for garnish
Crusty Italian bread, for serving
2 1/2 cups 00 flour
1 cup semolina flour, plus more for sprinkling
1 cup room-temperature water
1 tablespoon extra-virgin olive oil
1/2 teaspoon kosher salt

Steps:

  • Heat a saucepan over medium heat. Add the oil and butter and cook until foaming. Add the onions, season with a little salt and saute until translucent, about 10 minutes. Add the tomato paste and cook for another minute. Add the crushed red pepper, garlic and some salt and pepper. Cook for 15 more seconds. Add the vodka and deglaze the pan. Add the crushed tomatoes and simmer until the alcohol smell subsides, then add the cream. Let it cook down until it is slightly reduced and flavorful, about 8 minutes. Season with salt and pepper.
  • Meanwhile, bring a pot of water to a boil and salt generously. Cook the pasta to al dente, 4 to 5 minutes for fresh, or according to the package instructions.
  • Toss the sauce with the hot pasta and garnish with fresh basil and grated Parm. Serve with a crusty hunk of Italian bread.
  • Combine the 00 and semolina flours with the salt on a clean working surface, form into a mound and make a well in the center. Combine the water, olive oil and salt and add the mixture a little at a time (see Cook's Note). Using a fork, start to mix the dry ingredients into the wet until a shaggy mass forms. Knead vigorously until the dough is smooth, elastic and bounces back when pressed, about 10 minutes.
  • Cut the dough in half and work with one piece at a time (cover the other piece with a clean, damp kitchen towel). Using a bench scraper or knife, cut a walnut-sized piece of dough and roll it into a thin rope about 1/3 inch in diameter. Using the 4 fingers of your hand (no thumb), roll the rope of dough back and forth until it is a long, slender, tube-like shape (but not enclosed like a tube). Halve the pieces of pasta lengthwise. Set aside on a clean town sprinkled with semolina flour. Repeat with the remaining dough. Rest the pasta for 30 minutes.
  • To cook, generously salt a large pot of boiling water. Add the cavatelli and cook until al dente, 4 to 5 minutes. Drain and use with your sauce recipe of choice.

CAVATAPPI WITH BROCCOLI SAUCE



Cavatappi with Broccoli Sauce image

This rustic pasta sauce consists of mainly one ingredient: broccoli. The broccoli is boiled until very tender and then mashed with a fork. Simply toss the mashed broccoli with pasta water and some cheese to make a delicious and nutritious sauce.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

Kosher salt
3 1/2 cups broccoli florets (about 10 ounces)
12 ounces cavatappi
2 tablespoons extra-virgin olive oil, plus more for drizzling
3 cloves garlic, finely chopped
1/4 teaspoon red pepper flakes
1/2 cup grated Pecorino-Romano cheese, plus more for topping
Freshly ground pepper
1 tablespoon fresh lemon juice

Steps:

  • Bring a large pot of salted water to a boil. Add the broccoli and cook until very tender, 7 to 8 minutes. Remove the broccoli to a paper towel-lined plate using a slotted spoon, reserving the water in the pot. Add the pasta to the boiling water, stir and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
  • Meanwhile, pat the broccoli dry and transfer to a bowl. Using a fork or potato masher, mash the broccoli until mostly smooth but still slightly chunky.
  • Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook until starting to sizzle and the garlic is just browning, 1 to 2 minutes. Add the broccoli and combine with a rubber spatula, lightly mashing it with the oil and cooking down the broccoli a bit further, 2 to 3 minutes.
  • Add the pasta and 1/2 cup of the reserved cooking water to the skillet. Stir to combine and add the cheese. Continue to fold the broccoli and pasta together until the sauce coats the pasta, adding more cooking water as needed to loosen, 2 to 3 minutes. Season with salt and pepper. Turn off the heat and stir in the lemon juice.
  • Divide the pasta among bowls. Top with more cheese and drizzle with olive oil.

Nutrition Facts : Calories 500, Fat 17 grams, SaturatedFat 6 grams, Cholesterol 25 milligrams, Sodium 654 milligrams, Carbohydrate 67 grams, Fiber 5 grams, Protein 20 grams, Sugar 4 grams

CAVATAPPI WITH VODKA SAUCE



Cavatappi With Vodka Sauce image

Make and share this Cavatappi With Vodka Sauce recipe from Food.com.

Provided by ratherbeswimmin

Categories     Healthy

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

8 ounces uncooked cavatappi pasta
1 tablespoon butter
2/3 cup finely chopped onion
1 -2 garlic clove, minced
1 (8 ounce) tomato sauce
4 teaspoons all-purpose flour
1 tablespoon water
3/4 cup half-and-half
1/2 cup 2% low-fat milk
1/3 cup vodka
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1/2 cup grated fresh parmesan cheese
2 tablespoons finely chopped fresh basil

Steps:

  • Cook pasta by following package directions, omitting salt and fat; drain.
  • Melt butter in a medium saucepan over medium heat.
  • Add in onion and garlic; cover and cook 3 minutes or until tender.
  • Add in tomato sauce; simmer, partially covered, 8 minutes or until thick.
  • Combine flour and water, stirring with a whisk until smooth; add flour mixture to pan; cook 1 minute.
  • Add in half-and-half, milk, vodka, salt, and pepper; bring to a boil.
  • Stir in cheese; decrease heat to low; cook 3 minutes or until cheese melts, stirring frequently.
  • Add in pasta; toss to coat; sprinkle with basil.

CREAMY CAVATAPPI & CHEESE



Creamy Cavatappi & Cheese image

Dive fork-first into oodles of noodles baked to bubbly perfection and coated with a to-die-for sharp cheddar cheese sauce in this cavatappi, a grown-up version of mac and cheese. Hot sauce lends mild heat that's delectable with the smoky topping. -Barbara Colucci, Rockledge, Florida

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 10 servings.

Number Of Ingredients 15

6 cups uncooked cavatappi or spiral pasta
3 garlic cloves, minced
1/3 cup butter
1/4 cup all-purpose flour
1 tablespoon hot pepper sauce
4 cups 2% milk
6 cups shredded sharp cheddar cheese
1 cup cubed Velveeta
3 green onions, chopped
TOPPINGS:
1/2 cup panko bread crumbs
3 thick-sliced bacon strips, cooked and coarsley crumbled
1 tablespoon butter, melted
1 green onion, chopped
Coarsely ground pepper, optional

Steps:

  • Cook cavatappi according to package directions., Meanwhile, saute garlic in butter in a Dutch oven. Stir in flour and pepper sauce until blended; gradually add milk. Bring to a boil; cook and stir until thickened, about 2 minutes., Stir in cheeses until melted; add green onions. Drain cavatappi; stir into cheese mixture., Transfer to a greased 13x9-in. baking dish. Combine the bread crumbs, bacon and melted butter; sprinkle over top., Bake, uncovered, at 350° until bubbly, 20-25 minutes. Sprinkle with green onion and, if desired, pepper.

Nutrition Facts :

CHICKEN AND CAVATAPPI A LA VODKA



Chicken and Cavatappi a La Vodka image

Make and share this Chicken and Cavatappi a La Vodka recipe from Food.com.

Provided by SabastionCole

Categories     Chicken Breast

Time 2h

Yield 6 serving(s)

Number Of Ingredients 22

1 1/2 lbs cavatappi pasta
1 lb chicken breast
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh garlic
4 ounces golden Italian dressing
2 leaves fresh basil, cut in thin strips
1/4 cup shredded parmesan cheese
1 tablespoon margarine
1/2 tablespoon minced garlic
1/2 cup coarsely chopped onion
6 ounces mushrooms, quartered
1/2 teaspoon fresh thyme
1/2 teaspoon fresh oregano
1/2 teaspoon fresh marjoram
white pepper
2 chicken bouillon cubes
1 1/2 tablespoons vodka
2 tablespoons white wine
1 1/2 teaspoons paprika
4 ounces tomato paste
1 (28 ounce) can diced tomatoes with juice
1 cup heavy cream

Steps:

  • Marinate the chicken: Put the chicken breast in a bowl and cover with Italian fressing, rosemary, and garlic. Marinate for a couple hours in the fridge.
  • Make sauce: In a pot large enough to hold the entire recipe, saute garlic, onions, mushrooms and herbs until vegetables begin to soften.
  • Add bouillon and stir well.
  • Add vodka and cook a minute, then add white wine and reduce for another minute.
  • Stir in paprika and tomato paste and cook 5 minutes.
  • Add diced tomatoes with juice and simmer 10 minutes.
  • Add heavy cream, stir well and simmer 30 minutes.
  • Remove from heat and reserve for chicken.
  • Final play: Cook the pasta al dente and drain.
  • Remove chicken from marinade and grill or broil 10 minutes per side. Let cool a bit and cut into 1" strips.
  • Add pasta and chicken to sauce pot and combine well.
  • Top each portion with Parmesan and basil and serve with garlic bread.

Nutrition Facts : Calories 863, Fat 32.5, SaturatedFat 13.5, Cholesterol 106.6, Sodium 1155.1, Carbohydrate 104.2, Fiber 7.2, Sugar 12.3, Protein 36.5

Tips:

  • Choose the right pasta. Cavatappi, with its corkscrew shape, is a great choice for vodka sauce because it holds the sauce well. Other good options include penne, rigatoni, and fusilli.
  • Use high-quality vodka. A good vodka will make a big difference in the flavor of the sauce. Look for a vodka that is smooth and has a neutral flavor.
  • Don't overcook the pasta. Pasta should be cooked al dente, or slightly firm to the bite. Overcooked pasta will be mushy and won't hold the sauce as well.
  • Make the sauce ahead of time. Vodka sauce can be made ahead of time and stored in the refrigerator for up to 3 days. This makes it a great option for busy weeknights.
  • Garnish with fresh herbs. Fresh herbs, such as basil, parsley, or oregano, add a pop of color and flavor to the dish.

Conclusion:

Cavatappi with vodka sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. With its creamy, tomato-based sauce and tender pasta, this dish is sure to please everyone at the table.

Related Topics