Recipe: Pasta Recipes (4)

Maybe these are close ?

Joe

TORTELLINI IN VODKA CREAM
1 lb. cheese tortellini
1/2 c. butter (1 stick)
1 tsp. red pepper flakes
1/2 c. vodka
1 c. canned whole tomatoes, drained
3/4 c. coarsely grated Parmesan cheese
1/2 c. coarsely grated Romano cheese
1 c. heavy cream
Cook the tortellini. Drain well and transfer to a large serving bowl. Melt the butter in a saucepan over medium high heat. Sprinkle in the crushed red pepper flakes. When the butter is bubbling rapidly, pour in the vodka. Simmer for 3 minutes. Add the whole tomatoes and both grated cheeses. Simmer for 3 more minutes. Pour in the cream and simmer for 1 additional minute. Remove the sauce from the heat. Pour the sauce over the tortellini and serve.

FUSILLI (PASTA) WITH VODKA SAUCE
1 lb. fusilli (pasta)
1/4 c. plus 2 tbsp. butter or margarine, divided
2/3 c. finely chopped onion
1 clove garlic, minced
2 c. sliced mushrooms
3/4 c. vodka
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. basil
1 c. heavy cream
1/3 c. freshly grated Parmesan cheese
1 tbsp. chopped parsley
3 lg. tomatoes, chopped
Cook fusilli according to package directions. Meanwhile, in medium saucepan, over medium heat, melt 1/4 cup butter. Add onion and garlic; cook, stirring 3 minutes. Add mushrooms. Cook 2 minutes longer. Reduce heat. Add vodka, salt, pepper, and basil. Simmer 20 minutes or until thickened. Stir in cream. Cook 2 minutes. Remove from heat. Stir in cheese and parsley. Drain fusilli. Place in serving bowl. Toss with remaining 2 tablespoons butter and tomatoes. Stir in sauce. Makes 8 servings or could be doubled to serve 16 or more.

PENNE WITH PROSCIUTTO & VODKA SAUCE
1/4 lb. prosciutto ham, chopped
1 lb. penne pasta
28 oz. can chopped tomatoes
1 tbsp. olive oil
1 tsp. chopped garlic
1 tbsp. parsley flakes
1 tbsp. crushed bay leaves
1 tsp. crushed red pepper
1/4 c. vodka
1 c. heavy cream
1/2 c. Parmesan cheese
1. Saute garlic in olive oil. Add crushed tomatoes, prosciutto, parsley, bay leaves, red pepper, vodka and simmer for about 10 minutes in medium heat.
2. Cook penne and drain.
3. Add heavy cream to sauce and cook for 2 minutes in low heat.
4. Mix penne in sauce and add Parmesan cheese. Mix again. Serve with garlic bread.

PENNE WITH VODKA SAUCE
3 tbsp. butter
1 tbsp. olive oil
3 cloves garlic, finely chopped
1/3 c. onion, chopped
1/3 c. prosciutto, chopped
3 chicken cutlets, cut into 1/2" pieces
2/3 c. vodka
2/3 c. heavy cream
1/2 c. black olives, chopped (opt.)
1 tbsp. parsley, chopped
1/2 tsp. pepper
1 (16 oz.) pkg. Penne pasta
3 tbsp. Parmesan cheese, grated
Heat butter and oil in skillet over medium heat. Saute garlic and onion in butter mix. Stir in chicken and prosciutto. Cook, stirring, until chicken is brown. Stir in vodka. Heat over high heat. Carefully ignite. When flame dies, stir in cream, olives (optional), parsley and pepper. Bring to a boil. Reduce heat. Simmer, uncovered 30 minutes. Cook pasta according to directions. When cooked, stir in vodka sauce and serve. Top with Parmesan grated cheese. Serves 6.

PENNE WITH VODKA AND TOMATO CREAM SAUCE
1 tbsp. butter
1 tbsp. olive oil
1 sm. onion, chopped
1 (28 oz.) can Italian plum tomatoes, drained, seeded, chopped
1 c. whipping cream
1/4 c. vodka
1/4 tsp. dried crushed red pepper
1 lb. penne* pasta (*any tubular pasta)
Freshly grated Parmesan cheese
Minced fresh chives
Melt butter with oil in heavy large saucepan over medium heat. Add onions and saute until translucent, about 8 minutes. Add tomatoes and cook until almost no liquid remains in pan, stirring frequently, about 25 minutes. Add cream, vodka and red pepper and boil until thickened to sauce consistency, about 2 minutes. Season to taste with salt and pepper. (Sauce can be prepared 1 day ahead. Cover and refrigerate). Cook pasta in large pot of boiling water until just tender but still firm to bite, stirring occasionally to prevent sticking. Drain well. Transfer to a large bowl. Bring sauce to simmer. Pour over pasta and toss well. Sprinkle with Parmesan and chives and serve. 4 servings.

PENNE WITH VODKA SALMON SAUCE
1 lb. penne, ziti or rigatoni
3 sm. cans deboned, skinned salmon
2 tbsp. unsalted butter
1 pt. heavy whipping cream
1 lb. feta cheese, crumbled
6 to 10 sun dried tomatoes, chopped coarsely
Pepper
1/2 c. ketchup or cocktail sauce
4 tbsp. olive oil
4 cloves garlic, crushed
3 oz. vodka
1 c. grated Parmesan chese
1. Melt butter in medium sized saucepan. Add cream and cook until hot, stirring constantly. Add cheese, simmer slowly until melted.
2. Cook pasta; drain and rinse with hot water. Return pasta to cooking pot.
3. Heat oil in frying pan. Add garlic; let brown lightly. Add salmon, stirring until slightly browned. Add 1 ounce vodka; stir, remove from heat.
4. Add remaining vodka to the butter and cheese sauce. Add ketchup or cocktail sauce to give sauce a slightly pink color.
5. Add salmon to cream sauce. Stir well.
6. Add sauce to cooked pasta. Toss well. Add grated Parmesan cheese. Sprinkle well with ground pepper. Serves 6.

VODKA SAUCE
3 tbsp. oil
3/4 c. grated cheese
2 shallots, chopped
2 oz. vodka
1 1/2 c. heavy creamy
2 tsp. marinara sauce
2 egg yolks
1 tbsp. butter
Salt & pepper (pinch of each)
Chopped fresh parsley (pinch)
Saute shallots in oil until brown. Drain oil. Add butter, salt, pepper, parsley and vodka. Let mixture sizzle in pan 2 minutes. Add marinara sauce, heavy cream and egg yolks. Saute to blend on low flame 5-10 minutes. Serve over your favorite pasta.

PASTA WITH VODKA
1 lb. penne or other tubular pasta
5 tbsp. unsalted butter
2/3 c. vodka, preferable Polish or Russian
1/4 tsp. hot red pepper flakes or more to taste
1 can (16 oz.) Italian plum tomatoes, drained, seeded and pureed
(can use 3/4 c. Ponni crushed drained tomatoes)
1/2 tsp. salt
3/4 c. Parmesan cheese, grated
In a large pot of boiling salted water, cook the penne until al dente (tender but firm) for 8 to 10 minutes. Meanwhile, melt the butter in a large noncorrodible skillet over moderate heat. Add the vodka and hot pepper and simmer for 2 minutes. Add the pureed tomatoes and cream and simmer 5 minutes longer. Season with salt. When the pasta is al dente, drain well and pour into the skillet with the hot sauce. Reduce the heat to low, ad the cheese and mix thoroughly. Voila! Serve with a salad and good bread (it's pretty rich and very potent). Serve 4 to 6.