Top Rated Alla Vodka Recipes

Spelt Penne alla Vodka
Even if you're like me and can barely suppress an eye roll at the mention of words like "healthy grains," I guarantee that you'll like spelt — and specifically spelt pasta. It legitimately tastes like the real thing — none of that dense, chewy texture you get with other alternative grains. And while I'm not 100 percent sure I'm justified in feeling a lot less guilty about eating pasta when it's made with spelt, I definitely do, which is a real bonus. See all quinoa recipes. Click here to see Healthy Swap-Outs, One Grain at a Time.
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spatchcock
Try Penne alla vodka from Food.com. - 53971
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Taste of Home
Find recipes for Penne alla Vodka Sauce and other Course recipes. Get all the best recipes at . Recipe directions: In a large skillet, melt butter over medium heat. Add pancetta; cook and stir until slightly crisp. Stir in tomato sauce and vodka.
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Vikkia
Ingredients: 1 (28-ounce) can whole tomatoes, drained, liquid reserved 2 tablespoons olive oil 1/2 small onion, minced (about 1/4 cup) 1 tablespoon tomato paste 2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons) 1/4-1 ...
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Olha
Penne is a largish, macaroni shaped, ribbed pasta that is designed to hold a sauce inside and out. Vodka sauce is the specialty of some Roman restaurants. Try steeping the red peppers in vodka for several days before preparation and make sure that the dish in which you toss the finished penne is large and hot enough to vigorously toss the penne yet keep it mouth wateringly hot. Serves 3-4 as an appetizer or 2-3 as a main dish.
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anthony113
This spicy pasta dish will keep your mouth watering.
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tendollarwine
This is an altered recipe I got from Williams Sonoma. It's become a favorite among my family and friends and it's one of those pastas that tastes best when you let it soak for a while before serving.
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Lidia Matticchio Bastianich
This is more an American-Italian recipe than an Italian-American one. I found myself making this innovative dish, which always charmed our customers, quite a bit in the early 1970s. As simple a dish as this is, I have had requests for it in all my restaurants as far back as I can remember: I like the sauce a little feisty, so I'm generous with the crushed red pepper. You can add as much — or as little — as you like. Often, restaurant chefs finish this dish by swirling butter into the sauce at the end. You can do the same, or use olive oil to finish the sauce. I prefer olive oil, but I probably don't have to tell you that by now.
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2011 Ree Drummond All Rights Reserved
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chefmeow
This is extremely tasty and very creamy. I love this and mae it often. Enjoy
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Oxmoor House Healthy Eating Collection, Oxmoor House 2008
Pasta with a creamy vodka-tomato sauce is a popular American-Italian dish. We've lightened it by using fat-free half-and-half and less olive oil, and we've increased the fiber by using multigrain pasta. The vodka adds a hint of dryness and perhaps a little sophistication, but you could substitute a dry white wine.
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Kim Hanson made. Incredible.
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