Best 6 Rigatoni With Tomatoes And Vodka Recipes

VODKA RIGATONI

Steps:

• Drain roasted peppers, reserving a small amount of the liquid. Cut peppers into strips.
• Combine prosciutto, cream, crushed tomatoes, vodka, roasted peppers with reserved liquid, parsley, garlic powder, sugar, salt and black pepper, and crushed red pepper in a saucepan. Cover. Cook over medium heat, stirring often, until the sauce comes to a boil. Reduce heat, and simmer for 30 minutes.
• Meanwhile, cook pasta according to package directions. Drain, and transfer to a large serving bowl.
• Stir cheese into the sauce. Stir sauce into rigatoni and top with peas.

PASTA ALLA VODKA

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.

RIGATONI PIE ALLA VODKA

Steps:

• Heat 1/4 cup of the oil with the shallot in a large saucepan over medium-low heat. Once it begins to sizzle, cook the shallot, stirring occasionally, until is soft and just beginning to brown, about 6 minutes. Stir in the red pepper flakes, then add the tomatoes with their juices, vodka and 1/2 cup water. Increase the heat to high and bring the sauce to a boil, crushing the tomatoes with the back of a wooden spoon. Lower the heat to maintain a simmer and cook, stirring occasionally, until reduced and thickened, about 15 minutes. Stir in the cream, bring back to a simmer and cook for 1 minute. Remove the pan from the heat, stir in the basil and season with salt and pepper. Let the sauce cool for 10 minutes, then puree in a blender until smooth.
• Preheat the oven to 375 degrees F. Grease a 9-inch springform pan with 1 tablespoon oil.
• Bring a large pot of generously salted water to a boil. Cook the pasta until slightly less than al dente, about 8 minutes. Drain, spread in a single layer on a rimmed baking sheet and toss with the remaining 1 tablespoon oil.
• Stand the rigatoni on their ends in the prepared springform pan until it is completely filled (you might have leftover pasta). Put the pan on a foil-lined baking sheet to catch any drips. Pour the sauce over the pasta, spreading it with the back of a spoon (you might have leftover sauce). Sprinkle with the mozzarella and Parmesan.
• Cover the pan with foil, doming it slightly to avoid touching the cheese. Bake for 30 minutes. Uncover the pan and continue cooking until the top is golden brown and bubbly, about 30 minutes more. Let the pasta cool for 10 minutes, then carefully remove the sides of the pan, sprinkle with basil, cut into wedges and serve.

RIGATONI WITH TOMATOES AND VODKA

Steps:

• If using bacon, fry separately in a large skillet. Remove the bacon and all but 1 tbs of oil. Add one tbs of olive oil. Add onion, garlic, Italian seasonings, dried red pepper flakes. Saute until onion is translucent. Add tomatoes and bacon and simmer for 10 minutes. Add vodka and simmer for 5 minutes. Add cream and 1/2 cup parmesan. Simmer until the sauce thickens. About 4 min. Add rigatoni and stir in. Serve with parmesan cheese.

PASTA ALLA VODKA

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.

RIGATONI WITH VODKA-TOMATO SAUCE

Steps:

• Heat oil in heavy large skillet over medium heat.
• Add shallots and crushed red pepper.
• Saute until shallots are translucent, about 5 minutes.
• Add vodka and ignite with long match.
• Simmer until flames subside, shaking pan occasionally, about 2 minutes.
• Increase heat to high, add cream and boil until mixture thickens, about 3 minutes.
• Add tomato sauce; boil until sauce thickens and coats back of spoon, about 2 minutes.
• (Can be made 1 day ahead; chill).
• Cook pasta in pot of boiling water until tender but still firm to bite.
• Drain; reserve 1/4 cup cooking liquid.
• Bring sauce to simmer.
• Add pasta, prosciutto, 1/3 cup cheese, parsley, and basil to skillet and toss to coat.
• Add reserved pasta cooking liquid if mixture is too dry.
• Season to taste with pepper.
• Transfer to large bowl.
• Sprinkle with remaining 1/2 cup cheese and serve.