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1995-09-27
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From: CWBJ78A@prodigy.com (Nancy Berry)
Newsgroups: rec.food.recipes
Subject: COLLECTION: (5) Penne with Vodka Sauce
Date: 5 Jun 1995 21:23:21 -0600
Organization: Prodigy Services Company 1-800-PRODIGY
Message-ID: <3qkvej$2ok8@usenetp1.news.prodigy.com>
* Exported from MasterCook II *
Enzo's Penne a la Vodka
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Beck ggkf98a
16 ounces Dry penne pasta -- cooked
1 Onion -- medium finely chopped
2 tablespoons Butter
2 tablespoons Olive oil
1 can 28 oz Can Italian plum tomatoes, shredded
8 ounces Heavy whipping cream
x Pepper vodka
x Pinch salt to tast
x Parmesan cheese, grated
Saute onions in butter and olive oil until transparent. Add shredded or
pureed tomatoes with juice. Cook over medium heat 20 to 25 minutes or
until all liquid content is reduced. Meanwile in separate saucepan, cook
pasta according to package directions, drain very well and set aside.
When tomato sauce is ready, stir in heavy cream. Bring to a near boil,
reduce heat and cook 2 to 3 minutes until cream and tomatoes are well
blended. Stir in sauce and pepper vodka, mix, stir in hot cooked penne
pasta. Stir together to blend. Liberally sprinkle with grated Parmesan
cheese. CHEF'S NOTES:
Pepper vodka is a commercial item available at many liquor stores, but
chef Enzo Perlini prefers the flavor of a homemade version: stir 1/4 ts.
red crushed pepper in 4 Tb Vodka. Marinate 3 hours or overnight. Using
coffee filter or fine cloth napkin, allow peppered vodka to filter 3
hours. Remove and discard filter and set peppered vodka concentrate aside.
Penne is large straight tubes of macaroni cut on the diagonal. (wrv)
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* Exported from MasterCook II *
Fettucine with Lemon and Vodka Sauce
Recipe By :
Serving Size : 4 Preparation Time :
Categories : Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----FETTUCINE-----
4 quarts - water
2 tablespoons Kosher salt
1 pound Fettucine
-----SAUCE-----
2 large Lemons -- rind washed
1 cup Heavy cream
1/4 cup Vodka
1/2 teaspoon Fresh ground black pepper
1/4 cup Fresh parsley -- chopped
for garnish
3/4 cup Italian Parmesan -- fresh grated,
for serving
-----OPTIONAL VARIATIONS-----
Cooked scallops (optional)
Cooked asparagus (optional)
Bring the water to a boil, add the salt, and cook the pasta at a rapid
boil until 'al dente', 8 to 10 minutes. Drain. While the pasta cooks,
prepare the sauce. Finely grate the rind of 1 lemon, then squeeze the
juice out of this lemon and reserve. Combine the cream and vodka in a 10-
inch skillet and simmer for 5 minutes, or until the sauce thickens a
little. Add the lemon juice and rind to the hot sauce and cook for 1
minute, stirring. Add the drained hot pasta to the sauce and toss. Season
with pepper, garnish with parsley, and serve immediately on warmed plates.
Serve the parmesan separately. VARIATIONS: Add cooked scallops, and/or
cooked asparagus, cut in 1-inch pieces, into the sauce, just before
tossing with pasta. From 'Quick Cuisine' by Ann Clark. Christie Aspegren,
July 93 Round Robin.
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* Exported from MasterCook II *
PASTA WITH VODKA SAUCE *** (CWBJ78A)
Recipe By :
Serving Size : 4 Preparation Time :
Categories : Main Dish Italian
Pasta Dairy
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound Penne or fusilli
1 cup Vodka
1 teaspoon Hot red pepper flakes
6 tablespoons Unsalted butter -- 4 pieces
1/2 cup Freshly squeezed orange juic
1 cup Heavy cream
Salt and white pepper
3 tablespoons Grated Parmesan cheese
4 teaspoons Grated orange peel
Here's the first of two recipes for vodka sauce for pasta. This one is
from __The Glorious Noodle__ by Linda Merinoff. Drop the pasta into a pot
of boiling water and cook until al dente, then drain. While the pasta is
cooking, heat the vodka, red pepper flakes, butter, and orange juice in a
large saucepan over low heat until the butter is melted, then simmer for
2 minutes. Stir in the cream, salt and pepper and bring to a boil. Return
heat to low and simmer for 7 minutes, stirring often, until slightly
thickened. Stir in the drained pasta and cook for another 3 minutes. Stir
in the Parmesan cheese and mix well. Sprinkle about a teaspoon of orange
rind onto each serving. Serves 4. FROM: NANCY BERRY (CWBJ78A)
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* Exported from MasterCook II *
Penne A'la Vodka
Recipe By :
Serving Size : 4 Preparation Time :
Categories : Pasta Italian
Meat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can (28 oz) Crushed tomatoes
10 milliliters Garlic -- chopped
4 slices Proscuitto 1/4" thick or -- you use thick slab b
1/2 Stick Butter
1/2 cup Heavy cream
1/4 cup Vodka
1/2 teaspoon Hot pepper flakes
dash Salt
1 Box Penne or Rigatoni
Cut proscuitto or bacon into small pieces. Melt butter and saute
proscuitto and garlic until lightly browned. Add tomatoes, pepper flakes
and salt and cook for 1 hour stirring occasionally. Keep partially
covered so that the sauce can reduce.
When sauce has reduced to about half, add heavy cream and vodka, bring
to a boil, stirring constantly. Simmer for 1/2 hour and serve over Penne,
Rigatoni, or other "shaped" pasta.
NOTE: If sauce becomes too thick, add either more cream or some water.
----
Board: FOOD BB Topic: ETHNIC Subject: ITALIAN RECIPIES????
To: FRDH87A STANLEY KLOSEK Date:
04/16 From: BWVB02B MARY WILSON Time:
1:48 PM
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* Exported from MasterCook II *
Penne Alla Vodka
Recipe By :
Serving Size : 2 Preparation Time :
Categories : Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
KING (FJVM15A)
1/4 cup Butter
1 teaspoon Dried dill or to taste
1 teaspoon Powdered chicken base or -- granules
Black pepper or to taste
2 teaspoons Onion -- chopped
2 tablespoons Vodka
1/4 cup Smoked salmon -- chopped
2 tablespoons Green peas
2 Tb tomato sauce
6 tablespoons (40%) cream (a combo of half -- and half and 2%
may be
used)
2 tablespoons Parmesan cheese (or 1/2 -- parmesan 1/2 romano)
8 ounces Penne or pennetti pasta
In a saucepan or skillet, combine butter, dill, chicken base, pepper and
onion; cook over high heat 2 to 3 minutes, or until onion caramelizes.
Reduce heat. Add vodka, salmon, peas, cream and tomato sauce; stir for 30
seconds. When cream boils, add Parmesan cheese, which will thicken the
sauce. Cook penne until al dente, about 10 minutes. Drain, then add sauce,
stir gently to coat. (wrv)
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