I need a quick and easy recipe ?

Question

using vodka sauce.

Answer 1

Check this out! :)

http://therecipe-finder.com/category/qui...

Answer 2

Very easy?---buy pre-made frozen ravoli boil according to directions pour a jar of Vodka sauce over the top and bake for about 20 min.  I have tried the jared sauce and it is really pretty close to home made.

Answer 3

VODKA SAUCE

1/2 cup of olive oil

1 tsp butter

2 garlic cloves, minced

1/4 cup fresh parsley

1/4 cup onions choped

1 large can whole peeled tomatoes

1 pint heavy cream

1/2 cup vodka

salt and pepper to taste

3/4 lb cooked pasta

In a sauce pan, add oil, butter onions and garlic. Saute until onions are clear.

Add vodka, tomatoes and parsley. Slowly mix in the cream.

Salt and pepper to taste, add pasta, sprinkle with Parmesan cheese and serve.

Answer 4

Pasta with Pepper Vodka Sauce

1 pound penne or ziti pasta

3 tablespoons olive oil

1/2 cup finely chopped shallots

2 tablespoons minced garlic

1 (28-ounce) can peeled, crushed tomatoes, chopped, and their liquid

1/2 teaspoon crushed pepper flakes

3/4 cup Pepper Vodka, recipe follows

1/2 cup heavy cream

Chopped basil leaves, garnish

Finely grated pecorino cheese

In a large pot of boiling salted water, cook the pasta until just al dente, 8 to 10 minutes. Drain in a colander, return to the pot, and cover to keep warm.

Meanwhile, in a large skillet or saute pan, heat the oil over medium-high heat. Add the shallots and garlic, and cook, stirring, until soft, about 2 minutes. Add the tomatoes and pepper flakes and cook, stirring, until thickened, 4 to 5 minutes. Add the vodka and cook until reduced to about 3 to 4 tablespoons, about 3 minutes. Add the cream and cook until thickened, 2 to 3 minutes. Remove from the heat and adjust the seasoning, to taste.

Add the cooked pasta to the sauce and toss to coat evenly.

Transfer to a large serving bowl and garnish with the basil and top with a sprinkling of the pecorino cheese.

Prep Time: 20 minutes

Cook Time: 15 minutes

Inactive Prep Time: 1 week

Pepper Vodka:

1 (750-ml) bottle best quality vodka

1 fresh red jalapeno or red Fresno pepper, slit in 1/2 lengthwise, stem left intact

1 fresh green jalapeno pepper, slit in 1/2 lengthwise, stem left intact

1 fresh Serrano or green cayenne pepper, slit in 1/2 lengthwise, stem left intact

2 cloves garlic, peeled

Pour out enough vodka from the bottle in order to make room for the peppers and reserve for another use. Carefully add the peppers and garlic to the vodka, pouring out more liquid if need be. Cap and let stand at room temperature until the vodka acquires the desired heat, about 1 week.

Serve, or remove the peppers and keep in the freezer.

Yield: about 3 1/4 cups

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Gemelli with Smoked Salmon and Creamy Vodka Sauce

2 tablespoons unsalted butter

1/2 cup finely chopped yellow onion

1/4 cup tomato concasse (tomatoes peeled, seeded, and cut into strips)

1/4 cup sliced scallion greens

2 teaspoons minced garlic

1/2 cup vodka

1 cup fish stock

2 cups whipping cream

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

8 ounces gemelli

1 tablespoon very finely grated Parmesan

1/2 pound smoked salmon, sliced thinly and chopped

2 tablespoons chopped fresh parsley

2 tablespoons chiffonade fresh basil

In a large skillet, melt the butter over medium-high heat. Add the onions and cook, stirring, until soft, about 3 minutes. Add the tomato, scallion greens, and garlic and cook, stirring, for 30 seconds.

Remove the pan from the heat and add the vodka. Return to the heat and flame. When the flame dies out, add the fish stock. Bring to a boil and reduce by 50 percent in volume. Add the cream, salt, and pepper, and cook until reduced by 50 percent in volume.

Meanwhile, cook the pasta in a pot of boiling salted water until al dente. Drain in a colander.

Add the pasta to the cream sauce and toss to coat. Add the cheese, salmon, and herbs, and remove from the heat. Toss to coat. Serve immediately.

http://search.foodnetwork.com/food/recip...