can someone tell me how to make a penne a la vodka??

Question

how to make the sauce?

Answer 1

here is a great recipe, but it does include the pasta, sorry.... lol

INGREDIENTS
2 tablespoons olive oil
2 cloves garlic, minced
1 (28 ounce) can whole peeled tomatoes
1/2 cup chopped fresh basil
salt and pepper to taste
1/4 cup vodka
1 pound penne pasta
1 pint heavy cream
DIRECTIONS
In a large skillet over medium heat, cook garlic in olive oil until tender, 1 to 2 minutes. Stir in tomatoes, breaking up a bit with fork. Stir in basil, salt and pepper and simmer 15 minutes. Stir in vodka and cook 15 minutes more.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Stir cream into sauce and cook 10 minutes more. Toss with hot pasta.

Answer 2

Penne Alla Vodka -- Penne With Vodka
Yield: 7 (1/2 Cup Each

Ingredients

1/4 cup unsalted butter
1 c grated parmigiano (buy a
-chunk and; grate it fresh)
3 tb tomato paste, diluted with
-1/4 cup; hot water
1 hot pepper
1/4 cup or so (maybe a third
- of a c; up) good vodka - y
1 ts brandy
2/3 cup fresh cream
1 lb rigatoni

Instructions

Bring pasta water to a boil, lightly salt it, add the pasta, and give it a
good stir.

In the mean time, melt the butter in a large pot and stir in the tomato
paste
and the hot pepper. Let the mixture simmer over a low flame for a couple of
minutes, then stir in the cream, and when the sauce comes back to a boil,
the
vodka and brandy. Fish out and discard the pepper, stir in the grated
cheese,
and continue stirring gently until the sauce is well amalgamated and
creamy.

By now the pasta should be about done -- you want it still somewhat al
dente.
Drain it, transfer the pasta into the sauce (this is why you need a large
pot), and cook over a brisk flame, stirring energetically, for about a
minute
to help the pasta absorb the sauce.

Serve at once.
To serve 4 you'll need a half hour

Answer 3

Penne a La Vodka Casserole

4 tablespoons extra-virgin olive oil
1 pound sweet Italian sausage, cut crosswise into 1-inch slices
1 pound hot Italian sausage, cut crosswise into 1-inch slices
4 cups thinly sliced onions
1 3/4 teaspoons salt
3/4 teaspoon freshly ground black pepper
1/4 cup thinly sliced fresh basil leaves
1 tablespoon minced garlic
1/2 cup vodka
2 (16-ounce) cans crushed whole tomatoes, with their juice
1 teaspoon Essence, recipe follows
1/2 cup heavy cream
1 tablespoon olive oil
1 pound penne pasta
15 ounces ricotta
1 cup grated Parmigiano-Reggiano
11/2 cups grated mozzarella
Crusty bread, for serving

Preheat the oven to 350 degrees F.

Heat 2 tablespoons extra-virgin olive oil in a large skillet or saucepan over high heat. Add the sausages and cook, stirring, until browned, 4 to 5 minutes. Add the onions, 3/4 teaspoon salt, and the black pepper. Cook, stirring occasionally, until the onions are just soft, about 4 minutes. Add the basil and garlic, and cook, stirring, for 2 minutes. Add the vodka and tomatoes; reduce the heat to medium-low, and simmer, uncovered, stirring occasionally, for 40 minutes. Add the Essence and heavy cream, stir to mix, and simmer for 5 minutes. Remove from the heat.

To cook the pasta, combine 4 quarts water, the 1 tablespoon olive oil, and the remaining 1 teaspoon salt in a large pot over high heat. Bring to a boil, add the pasta, and cook until al dente, 12 to 14 minutes. Remove from the heat and drain well. Combine half of the ricotta cheese and half of the Parmigiano-Reggiano with the remaining 2 tablespoons extra-virgin olive oil in a large mixing bowl. Add the pasta and toss to coat evenly. Add the sausage mixture and mix well. Add the remaining ricotta cheese and the remaining Parmigiano-Reggiano and mix well.

Transfer the mixture to a 9 by 13-inch baking dish. Sprinkle with the mozzarella. Bake until bubbly and golden, about 45 minutes. Remove from the oven. Serve warm with crusty bread.

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Answer 4

my fave penne/vodka recipe:
Open a bottle of red wine and let it breath
get out: 1 box of Penne and 1 can of BERTOLLI vodka sauce
have a glass of wine while waiting for water to boil
cook according to package.
have a glass of wine while stirring pasta - it's a boring job.
serve
have another glass of wine for a job well done

Answer 5

Go to Rachael Ray's web site. It is much easier that the ones above.