Best 3 Irish Vodka Pasta Recipes
Indulge in a culinary journey to the Emerald Isle with Irish Vodka Pasta, a delectable dish that fuses traditional Italian flavors with a unique Irish twist. This recipe symphony features three tantalizing variations: the classic Irish Vodka Pasta, a creamy delight infused with the smooth taste of vodka; the Smoked Salmon and Vodka Pasta, a luxurious combination of smoked salmon, vodka, and a rich creamy sauce; and the Roasted Red Pepper and Vodka Pasta, a vibrant fusion of roasted red peppers, vodka, and a zesty tomato sauce. Each recipe promises an explosion of flavors that will transport your taste buds to the charming countryside of Ireland. Whether you prefer the timeless elegance of the classic, the indulgent richness of the smoked salmon, or the vibrant zest of the roasted red pepper, this culinary trio has something to satisfy every palate. So, prepare to embark on a delicious adventure as we delve into the secrets of Irish Vodka Pasta and discover the magic it holds.
Check out the recipes below so you can choose the best recipe for yourself!
IRISH VODKA PASTA
I got this easy, delicious recipe from a friend, whose friend used to serve this in her restaurant in Ireland (hence my name for the dish). The addition of fresh cilantro is key to the flavor of this dish in my opinion.
Provided by Dr. Jenny
Categories Penne
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Put olive oil, garlic, tomatoes, and chili pepper in a large pot. Simmer 10 minutes.
- Cook pasta, and when cooked, add the Romano cheese.
- Mix the pasta in the pot with the sauce.
- Add cilantro, cream, and vodka.
- Simmer for another 10-15 minutes and serve.
PASTA ALLA VODKA
There's no need to order takeout from your neighborhood restaurant when this beloved, easy-to-assemble Italian-American classic gets dinner on the table in no time. Adding pancetta brings a salty smokiness, but if you leave it out, you're still in for a quick and flavorful dish. If you're feeling ambitious, the pasta is delightful with Caesar salad or garlic bread, but it's also satisfying enough to take centerstage. Put on some Puccini, open up a bottle of red and you're guaranteed a more relaxed dining experience than the one you might get at the local red-and-white checkered-tablecloth joint.
Provided by Colu Henry
Categories dinner, easy, quick, weeknight, pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil (2 heaping tablespoons kosher salt to about 7 quarts water). Add the pasta and cook according to package instructions until al dente.
- Meanwhile, prepare the sauce: Heat the oil in a deep 12-inch skillet or pot over medium. Add the pancetta, if using, and fry until crispy, stirring occasionally, 3 to 5 minutes. Add the onion, garlic and red-pepper flakes and cook, stirring occasionally, until onion is translucent, about 3 minutes. Turn the heat to medium-low, add the vodka and cook until reduced by half, 2 to 3 minutes.
- Stir in the tomatoes and then fill the can halfway with water and swish it around to loosen up any leftover tomatoes; add a quarter to half of the water to the pan. Simmer until the sauce begins to thicken, about 10 minutes, and season with salt and pepper. If you prefer your sauce a little looser, go ahead and add the remaining water and simmer 2 to 3 minutes more. Reduce heat to low, add the cream and cook, stirring, until the sauce becomes an even pinkish-rust color, about 1 minute.
- Stir in the cooked pasta and 1/4 cup cheese; toss to coat. Season to taste with salt and pepper. Divide among bowls, top with additional cheese, if desired, and sprinkle with the oregano and parsley.
Nutrition Facts : @context http, Calories 562, UnsaturatedFat 9 grams, Carbohydrate 71 grams, Fat 18 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 9 grams, Sodium 691 milligrams, Sugar 10 grams
PASTA ALLA VODKA
Sit back and tuck into a big bowl of pasta alla vodka, a creamy tomato pasta with - as you can guess - vodka, which balances out the intense flavours
Provided by Esther Clark
Categories Dinner
Time 30m
Number Of Ingredients 10
Steps:
- Heat the oil in a large frying pan or casserole dish. Add the shallot and a large pinch of salt and gently fry over a low heat for 10 mins or until softened and translucent. Add the garlic and chilli flakes and cook for 30 seconds. Stir through the tomato purée, cook for 2 mins, then stir through the vodka and cook for 3 mins. Quickly stir through the cream to combine, then remove from the heat.
- Cook the pasta in salted water following pack instructions. Drain and reserve 150ml cooking water. Add roughly 50ml of the water to the tomato sauce, then tip in the pasta and cheese, tossing everything together over a low heat until well coated and glossy (loosen with a splash more of the cooking water if it's a little dry). Season to taste, then serve with a sprinkling of the extra parmesan, a good grinding of black pepper and the basil leaves scattered over the top.
Nutrition Facts : Calories 866 calories, Fat 43 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 9 grams sugar, Fiber 9 grams fiber, Protein 20 grams protein, Sodium 0.4 milligram of sodium
Tips:
- Use high-quality vodka: The quality of the vodka you use will have a big impact on the final flavor of the dish. Look for a smooth, high-quality vodka that is made from good ingredients.
- Don't boil the vodka: When you add the vodka to the sauce, don't let it boil. Boiling will cause the alcohol to evaporate and you'll lose the flavor.
- Use a good quality pasta: The type of pasta you use will also affect the final flavor of the dish. Choose a pasta that is made from high-quality durum wheat and that has a good texture.
- Don't overcook the pasta: Pasta should be cooked al dente, or slightly firm to the bite. Overcooked pasta will be mushy and unpleasant.
- Add the sauce to the pasta, not the other way around: When you're combining the sauce and pasta, add the sauce to the pasta, not the other way around. This will help to prevent the pasta from becoming sticky.
- Garnish with fresh herbs: Fresh herbs, such as basil, parsley, or oregano, can add a pop of flavor and color to the dish.
Conclusion:
Irish Vodka Pasta is a delicious and easy-to-make dish that is perfect for a quick and easy weeknight meal. The combination of creamy vodka sauce, tender pasta, and flavorful vegetables makes this dish a hit with everyone who tries it. So next time you're looking for a new pasta recipe to try, give Irish Vodka Pasta a try. You won't be disappointed!
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