Jon and Vinny's Spicy Vodka Sauce with Fusilli | Gigi Hadid pasta recipe | Best Vodka Sauce Recipe
Jon and Vinny's Fusilli with Spicy Vodka sauce is cult favorite in LA. Its really simple to make and its packed with flavor. Its the best spicy vodka sauce recipe out there!
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Ingredients:
¼ cup olive oil
½ shallot, finely chopped
1 small garlic clove, finely grated
½ cup tomato paste
2 tablespoons vodka
1 cup heavy cream
1 teaspoon crushed red pepper flakes
Kosher salt, freshly ground pepper
1 pound fusilli
2 tablespoons unsalted butter
1 ounce finely grated Parmesan, plus more for serving
¼ cup chopped fresh basil
Original recipe:
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Equipment used
Fuji XT-2:
Fuji 35mm lens:
Benro Travel Tripod:
Manfroto Tripod:
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#vodkasaucepasta #pennevodkasauce #vodkasauce
GIGI HADID'S FAMOUS Pasta without Vodka | Tiktok Spicy Pasta Recipe - Best Spicy Sauce Penne Pasta
Spicy Creamy Tomato Pasta Recipe/ Spicy Rigatoni ~
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Ingredients:
- 1 heaped cup of penne pasta
- 1 tsp salt in boiling water (for cooking the pasta)
Reserve 1/4 cup pasta water for the sauce.
For the Spicy Sauce:
- 1/2 finely chopped onion
- 1 tbsp minced garlic
- 2-3 tbsp olive oil
- 6 to 7 tbsp heavy cream
- 3 tbsp tomato paste
- 1 tsp Red Chilli Flakes
- 1/2 tsp black pepper powder
- 1/4 tsp red chilli powder
- salt as per taste
- 1/2 tsp sugar (granulated)
- 1/2 tbsp butter (i used salted)
- 2 tbsp Grated Mozzarella cheese
- 2-3 freshly chopped basil leaves
Serves 2 ~
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GIGI HADID'S PASTA WITH SPICY VODKA SAUCE RECIPE (WITHOUT THE VODKA)
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Rigatoni With Vodka Sauce | Mantry Test Kitchen
Mantry Vlog #124 - Recipe Link Below - A classic found in red sauce joints around the country, this comforting, easy pasta is probably the best vodka spiked dish going.
Rigatoni With Vodka Sauce Recipe:
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Music - Seven Twenty - Diamond Ortiz
Andy Makes Seafood Pasta | From the Test Kitchen | Bon Appétit
If you don’t have a large enough pot to toss all the shellfish and pasta together, you can always transfer everything to the largest bowl or platter you have, or go old-school and just pour the sauce over the pasta at the table.
Get the recipe:
Make the whole menu:
INGREDIENTS
¼ cup extra-virgin olive oil
1 medium onion, finely chopped
4 garlic cloves, sliced
¾ teaspoon crushed red pepper flakes
3 tablespoons tomato paste
1 cup dry white wine
1 28-ounce can whole peeled tomatoes
Kosher salt
1 pound spaghetti
2 pounds mussels, scrubbed, debearded
2 pounds large shrimp, peeled, deveined
3 tablespoons unsalted butter
3 tablespoons finely chopped parsley
1 tablespoon fresh lemon juice
Lemon wedges (for serving)
RECIPE PREPARATION
Heat oil in a large heavy pot over medium. Cook onion, stirring occasionally, until golden and softened, 8–10 minutes. Add garlic and red pepper flakes and season with salt. Cook, stirring often, until fragrant and garlic is softened, about 2 minutes. Add tomato paste and cook, stirring occasionally, until slightly darkened in color and starts sticking to bottom of pan, about 4 minutes. Add wine and cook, stirring often, until the smell of the alcohol is almost completely gone, about 4 minutes. Add tomatoes and juices, crushing with your hands, and increase heat to medium-high. Cook, stirring often, until sauce thickens slightly, 8–10 minutes. Taste and season sauce with salt.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions. Drain, reserving 1 cup pasta cooking liquid.
Add mussels, shrimp, and ¼ cup pasta cooking liquid to sauce. Cover and cook, shaking pot occasionally, until mussels open, about 4 minutes. Using tongs, pick out shrimp and mussels and transfer to a large bowl, discarding any mussels that have not opened. Loosely cover with foil to keep warm.
Add pasta and another ¼ cup pasta cooking liquid to sauce and stir to coat. Reduce heat to medium, add butter, and continue to cook, stirring and adding more pasta cooking liquid as needed, until sauce coats pasta, about 4 minutes. Remove from heat, return shrimp and mussels to pot, and carefully toss to combine. Mix in parsley and lemon juice.
Transfer pasta to a platter and serve with lemon wedges for squeezing over.
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ABOUT BON APPÉTIT
Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
Andy Makes Pasta with Bolognese Sauce | From the Test Kitchen | Bon Appétit
Join Andy in the Bon Appétit Test Kitchen as he makes BA's very best bolognese. It doesn’t take a lot of ingredients (or a lot of money) to make a classic Bolognese recipe. What it does take, though, is patience for the sauce to achieve the ideal authentic texture. You’re going to go low and slow—it’ll take around 3 hours, but most of that cook time is hands-off.
Check out the recipe here:
Want Bon Appétit shirts, hats and more?
Still haven’t subscribed to Bon Appétit on YouTube? ►►
Want more Bon Appétit in your life? Subscribe to the magazine!
ABOUT BON APPÉTIT
Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
GIN SAUCE OVER VODKA SAUCE
This episode is sponsored by KERRYGOLD! Molly used Kerrygold Unsalted Butter:
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We’ve seen so many variations on the menu: Penne alla Vodka, Rigatoni alla Vodka, Penne with Pink Sauce… Allow Molly to introduce a new, (in her opinion, superior) variation: BIG NOODS alla Gin!!!! A.K.A. Sungold Pasta with Gin Sauce. It’s got all of the great elements, like tomatoes, garlic, cream, and general zingy-ness, but she’s stepping things up by making it more fresh, summery, and aromatic (Thxxx gin!). And Gin isn’t just in the pasta…we’ve got a DRINK BREAK too (recipe sneaky peaky from More Is More) !!! Find out what else makes BEAUTIFUL SUNGOLD NOOOOODS ALLA GIN so special by tuning in to this vid.
#sungoldtomatoes #sungold #tomatogirlsummer #gin
Ingredients :
PRODUCE:
1 yellow onion
6 garlic cloves
2 pints sungold or cherry tomatoes
Handful basil
PANTRY:
Kosher salt
3 ounces double concentrated tomato paste
1 tablespoon chopped calabrian chilies
¼ cup gin or vodka
12 ounces fresh lasagna sheets
DAIRY:
¼ cup heavy cream
2 ounces parmigiano reggiano
3 tablespoons unsalted butter
Hit The Club:
Cook This Book:
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NEW: MORE IS MORE!!!!!:
Video Series:
Producer / Director: Evan Robinson
Editor / Graphics: Triarch Creative
Motion GFX Designer: Triarch Creative
Producaaa: Ben Persky
Thumbnail: Triarch Creative
Cookbook:
Photographers: Peden + Munk
Food Stylist: Christopher St. Onge
Prop Stylist: Eli Jaime