Need a recipe for....?

Question

Tomato vodka sauce,riccota cheese and linguine..I was going to make lasagna but I forgot the pasta...Any ideas?

Answer 1

Heat the sauce, add the cheese.
Cook the pasta.
Mix together and put in a casserole dish
Bake on 375 for about 45 mins and it will taste close to lasagna.

Answer 2

If you have enough linguine layer it like the lasagna noodles. For the recipe if you are going to use the ricotta, skip the cream and sub the ricotta (equal amount and combine) and layer the ricotta as usual as you would in a lasagna.

TOMATO AND VODKA SAUCE

1/2 c. olive oil
1 shallot, minced fine (no shallot mince a yellow or red onion and soak in vinegar for 1 hour and rinse thorougly)
1 garlic clove, minced fine
Dash of crushed red pepper flakes
1/3 c. vodka
8 oz. can tomato sauce
1 pt. heavy cream

Heat oil in saucepan. Add first 3 ingredients. Saute until golden and soft. Add vodka. Simmer until alcohol dissipates, about 3 minutes. Add tomato sauce, stir. Simmer over low flame, about 10 minutes. Set aside. (Sub the ricotta here and cook til smooth after you add the tomato sauce) and skip the next step

Before serving, microwave cream until warm. Do not boil. Add warm cream slowly to hot tomato sauce. Stir constantly. Serve over hot, drained penne or rigatoni. Parmesan is optional.

Answer 3

I like to fry up some onions in butter till soft(not brown) add cooked pasta and some ricotta cheese. Makes a great sidedish and it's fast and easy. Don't know what you can do with the sauce except keep it for another day.

Answer 4

Vodka Cream Sauce with Pasta
1 T. butter
1 T. olive oil
1 small onion
1 28 oz. can plum tomatoes, drained, seeded and chopped
1 c. whipping cream
1/4 c. vodka
1/4 tsp. dried crushed red pepper
Salt and pepper
1 lb. penne pasta
2 T. fresh basil, finely chopped
1/4 c. freshly grated parmesan cheese
Melt butter with oil in heavy sauté pan over medium heat. Add chopped onion and
sauté until tender, about 8 minutes. Add tomatoes and cook until juice has almost
evaporated. Stir frequently, about 25 minutes.
Add cream, vodka, and red pepper. Bring to a boil and allow to thicken, about 2
minutes. Season to taste with salt and pepper. Add pasta and toss to cover. Add basil
and 1 T. parmesan cheese. Divide among plates. Sprinkle with additional parmesan.
Sauce can be made ahead and refrigerated.
Reheat when pasta is cooked just prior to serving. Sprinkle with additional parmesan.
http://members.tripod.com/~lotsofinfo/F15vodkacreamsaucewithpasta.htm

Roman Style Linguine
1 lb linguine
1/2 lb Ricotta cheese
1/4 lb whipped butter
1/2 lb grated Romano or Parmesan cheese
salt and pepper to taste
Cook linguine until al dente and drain. In skillet simmer Ricotta cheese and whipped butter, stirring constantly for 7 or 8 minutes. Combine linguine and Ricotta mixture. Salt and pepper to taste and sprinkle with grated cheese. (serves 4)
http://www.everydaycook.com/recipebox/pasta/romanlinguine.htm