need the real penne al'vodka recipe, any helpers thanks?

Answer 1

PENNE WITH VODKA AND TOMATO CREAM SAUCE

1 Tablespoon butter
1 Tablespoon olive oil
1 small onion, chopped
1 (28 oz.) can Italian plum tomatoes, drained, seeded, chopped
1 cup whipping cream
1/4 cup of vodka
1/4 tsp. dried crushed red pepper
freshly grated Parmesan cheese

Melt butter with oil in heavy large saucepan over medium heat. Add onion and sauté 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 salted water until just tender but still firm to bite, stirring occasionally to prevent sticking. Drain well. Transfer to large bowl. Bring sauce to simmer. Pour over pasta and toss well. Sprinkle with parmesan cheese and serve.

Answer 2

Penne Ala Vodka
Yield: 4 Servings
Instructions

28 oz Can crushed tomatoes
1 clove Garlic, chopped
4 slice Prosciutto 1/4" thick or
You use
Thick slab bacon
1/2 St butter
1/2 cup Heavy cream
1/4 cup Vodka
1/2 tsp Hot pepper flakes
dash Salt
Box penne or rigatoni

Cut prosciutto or bacon into small pieces. Melt butter and saute
prosciutto and garlic until lightly browned. Add tomatoes, pepper
flakes and salt and cook for 1 hour stirring occasionally. Keep
partially covered so that the sauce can reduce. When sauce has
reduced to about half, add heavy cream and vodka, bring to a boil,
stirring constantly. Simmer for 1/2 hour and serve over Penne,
Rigatoni, or other "shaped" pasta. NOTE: If sauce becomes too thick,
add either more cream or some water.

Answer 3

Penne with Vodka Sauce
Recipe courtesy Giada De Laurentiis

1 quart Simple Tomato Sauce, recipe follows, or store-bought marinara sauce, blended until smooth
1 cup vodka
1/2 cup heavy cream, at room temperature
1/2 cup grated Parmesan
1 pound penne

Simmer the tomato sauce and vodka in a heavy large skillet over low heat until the mixture reduces by 1/4, stirring often, about 20 minutes. Stir the cream into the tomato and vodka sauce. Simmer over low heat until the sauce is heated through. Stir in the Parmesan cheese until melted and well blended.
Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain the pasta and transfer it to the pan with the sauce, and toss to coat.

In a large casserole pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrot and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and reduce the heat to low. Cover the pot and simmer for 1 hour or until thick. Remove bay leaves and taste for seasoning. If sauce tastes too acidic, add unsalted butter, 1 tablespoon at a time, to round out the flavor.
Pour half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.

If not using all the sauce, allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags. Freeze for up to 6 months.

Yield: 6 cups
Prep Time: 15 minutes
Cook Time: 1 hour, 10 minutes

Simple Tomato Sauce:
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
2 (32-ounce) cans crushed tomatoes
4 to 6 basil leaves
2 dried bay leaves
Sea salt and freshly ground black pepper
4 tablespoons unsalted butter, optional

Answer 4

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chef is giada delaurentiis

mmmmmmmmmmm