the GREATEST PENNE VODKA you’ve ever made
Today we learn how to make penne vodka aka penne alla vodka, aka penne with vodka sauce. Penne alla vodka is one of the most delicious pasta even and it reminds me of childhood. I set out to recreate that ideal version of penne vodka that I remember as a child.
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Rigatoni alla Vodka from Scratch BECAUSE YOU CAN!
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RIGATONI ALLA VODKA; In this Video, we make Vodka Sauce from Scratch with fresh, ripe Roma tomatoes. It's Freakin INSANE!
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Spicy Rigatoni alla Vodka | Extra Sharp | Real Simple
Say hello to your new favorite pasta recipe. This one hits all the good notes: creamy, spicy, rich, and saucy. Vodka does more than just add a little booze to the mix—it marries the disparate elements, bringing together the caramelized shallots and garlic with the bright tomato paste and the decadent cream. This makes a big batch, perfect for cold weather dinner parties fueled by red wine and slow-burning candles. Psst…If you want to swap in a different pasta for what you have on hand, make sure to use one that has ridges (like penne) to sop up the sauce.
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Best Rigatoni Alla Vodka with Whipped Ricotta | Pasta in Vodka Sauce | Will Cook Tasty
Have you ever cooked pasta in vodka sauce? I recently found out about this pasta recipe and decided to give it a try. I made rigatoni alla vodka with whipped ricotta and in my opinion this is the best rigatoni alla vodka recipe. What I love about this recipe is that it can easily be made in one pan. You can cook just pasta in vodka sauce or you can also make whipped ricotta with lemon juice for creamy tasty. Just perfect!
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250g rigatoni
2 garlic clovees
1/2 onion
1/4 tsp red chili pepper
1/4 cup tomato paste
2 tbsp vodka
180 ml heavy cream
1 tbsp butter
70g parmesan (for pasta and for serving)
80 ml pasta water
salt and pepper
Cooking oil
???? Whipped Ricotta:
200g ricotta
zest of 1/2 lemon
juice 1/2 lemon
salt and pepper
olive oil
How to make Rigatoni Alla Vodka with Whipped Ricotta – watch the video ????
See you next time :)
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Vegan Spicy Vodka Cream Pasta
people as food · part 6 · ASMR edit
vegan spicy vodka cream pasta
#asmrfood #korean #foodie #foodasmr #cooking #cookingathome
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RECIPE
CASHEW CREAM
this has been the vegan heavy cream substitute that i’ve always gravitated towards. i saw this done years ago from @babishculinaryuniverse , and it’s always been a fun ingredient to work with
16 oz / 1 lb - cashews, raw + unsalted
water + boiling water
salt
high-powered blender (for a smooth consistency)
method
place cashews in a blender, cover with water and submerge overnight OR (if you’re impatient like me) pour hot boiling water over cashews and soak for a minimum of 30 min
drain cashews, add just enough water to cover the cashews, a large pinch of salt, and blend on high for 3 min.
cool completely, and store in fridge until ready to use
VEGAN SPICY VODKA CREAM PASTA
yields 4 servings
0.25 cup - olive oil
1 - shallot, minced
2 - garlic clove, finely grated
0.5 cup - tomato paste
1 tbsp - calabrian chili paste OR fresh calabrian chilis, minced
2 tbsp - vodka
1 tsp - crushed red pepper flakes (optional)
salt + pepper
1 lb - any dry pasta
1 cup - cashew cream
2 tbsp - vegan butter
vegan parmesan
basil oil
a singular basil leaf
method
heat olive oil in a skillet or sauce pan over med heat
cook shallots + garlic until softened, ~5 min while stirring
add tomato paste and calabrian chilies, stir until paste is dark red, ~5 min
add vodka, cook until evaporated, ~2min
turn to low heat, add cashew cream and pepper flakes (if you want extra heat)
reserve on the side until ready to finish pasta, consistency may be rather thiccc
cook pasta in salted boiling water until al dente (follow package instructions)
*reserve as much pasta water as possible, cashew cream is rather thick and will need a lot of water to loosen
in a new pan, add spicy cream sauce, ladle pasta water in, add cooked pasta, and vegan butter
mix on med-high heat until all the pasta is coated and sauce is loosened
add more pasta water, spicy cream sauce, salt, or black pepper as needed
top with vegan parmesan, basil oil, and basil
VEGAN PARMESAN
tbh this tasted more like garlicky breadcrumbs, still a good addition to the dish tho
0.75 cup - raw cashews
3 tbsp - nutritional yeast
0.75 tsp - salt
0.25 tsp - garlic powder
method
put ingredients in a food processor and pulse until a fine crumb
store in fridge to keep fresh, lasts 3-4 weeks
BASIL OIL (from @chefboylee )
4 cups - basil leaves, picked off stems, washed and dried
2 cups - grapeseed oil
(you can do less and keep the herb:oil ratio, but it’s far easier to make this with a large batch)
method
blend basil leaves and oil on low speed in a blender for about 45 sec
pour mixture in sauce pan over med-heat
once simmering, reduce to low heat and simmer for 20 min
this is cooking out all the moisture and infusing flavor into the oil, which will darken
strain mixture into a bowl (ideally with a cheesecloth, but a strainer is fine)
cool over an ice bath to quicken process
once cooled, seal in a container and place in fridge