Best Lasagna Alla Vodka Recipes

YOU WON'T BE SINGLE FOR LONG VODKA CREAM PASTA

You Won't Be Single For Long Vodka Cream Pasta image

This recipe will make enough for two couples. If you plan a romantic evening where more than two's a crowd, reserve half the sauce to freeze for another supper before the addition of basil, and only cook 1/2 to 2/3 pound of penne.

Provided by Rachael Ray : Food Network

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 tablespoon extra-virgin olive oil, once around the pan in a slow stream
1 tablespoon butter
2 cloves garlic, minced
2 shallots, minced
1 cup vodka
1 cup chicken stock
1 can crushed tomatoes (32 ounces)
Coarse salt and pepper
16 ounces pasta, such as penne rigate
1/2 cup heavy cream
20 leaves fresh basil, shredded or torn
Crusty bread, for passing

Steps:

Heat a large skillet over moderate heat. Add oil, butter, garlic, and shallots. Gently saute shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan, 3 turns around the pan in a steady stream will equal about 1 cup. Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.
While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). While pasta cooks, prepare your salad or other side dishes.
Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves. Pass pasta with crusty bread.

CLASSIC LASAGNA

Classic Lasagna image

Make this classic lasagna recipe zestier by using hot Italian sausage or a little milder with regular Italian sausage. Don't be scared off by the long cooking time. The wait is well worth it. It's a great dish to make for a crowd and easy to adjust for varying tastes. The leftovers are even better when reheated the next day.

Provided by Barb R

Categories World Cuisine Recipes European Italian

Time 2h

Yield 10

Number Of Ingredients 15

Ingredients

9 lasagna noodles
1 tablespoon olive oil
1 pound ground beef
1 pound bulk Italian sausage
1 (16 ounce) can sliced mushrooms, drained
1 teaspoon garlic salt
1 teaspoon dried oregano
½ teaspoon dried thyme
¼ teaspoon dried basil
4 (15 ounce) cans tomato sauce
salt and pepper to taste
1 (15 ounce) container ricotta cheese
3 eggs, beaten
⅓ cup grated Parmesan cheese
1 pound shredded mozzarella cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add the lasagna noodles and olive oil; cook until al dente, 8 to 10 minutes; drain.
Cook the ground beef and sausage in a large pot over medium heat; drain. Stir in the mushrooms, garlic salt, oregano, thyme, basil, and tomato sauce. Season with salt and pepper; simmer 30 minutes.
Meanwhile, mix together the ricotta cheese, eggs, and Parmesan cheese in a bowl.
Ladle enough of the meat sauce into a 9x13 inch baking dish to cover the bottom in a thin layer. Form a layer atop the sauce with 3 of the lasagna noodles. Spread about 1/4 of the ricotta cheese mixture over the noodles. Sprinkle about 1/3 of the mozzarella cheese over the ricotta cheese mixture and then ladle about 1/3 of the meat sauce over the mozzarella cheese. Repeat layering twice more, topping with the remaining 1/4 pound of mozzarella cheese.
Bake in preheated oven 90 minutes. Allow to sit 10 to 15 minutes before serving.

Nutrition Facts : Calories 646.7 calories, Carbohydrate 31.2 g, Cholesterol 173.5 mg, Fat 41.4 g, Fiber 4.3 g, Protein 38.8 g, SaturatedFat 18 g, Sodium 2027.4 mg, Sugar 9.1 g

PASTA ALLA VODKA

Pasta alla vodka image

Sit back and tuck into a big bowl of pasta alla vodka, a creamy tomato pasta with - as you can guess - vodka, which balances out the intense flavours

Provided by Esther Clark

Categories Dinner

Time 30m

Number Of Ingredients 10

Ingredients

2 tbsp olive oil
1 banana shallot or ½ onion, finely chopped
3 garlic cloves, crushed
¼ tsp chilli flakes
100g tomato purée
5 tbsp vodka
100ml double cream
200g penne or rigatoni pasta
30g grated parmesan or vegetarian alternative, plus extra to serve
small handful of basil leaves, to serve

Steps:

Heat the oil in a large frying pan or casserole dish. Add the shallot and a large pinch of salt and gently fry over a low heat for 10 mins or until softened and translucent. Add the garlic and chilli flakes and cook for 30 seconds. Stir through the tomato purée, cook for 2 mins, then stir through the vodka and cook for 3 mins. Quickly stir through the cream to combine, then remove from the heat.
Cook the pasta in salted water following pack instructions. Drain and reserve 150ml cooking water. Add roughly 50ml of the water to the tomato sauce, then tip in the pasta and cheese, tossing everything together over a low heat until well coated and glossy (loosen with a splash more of the cooking water if it's a little dry). Season to taste, then serve with a sprinkling of the extra parmesan, a good grinding of black pepper and the basil leaves scattered over the top.

Nutrition Facts : Calories 866 calories, Fat 43 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 9 grams sugar, Fiber 9 grams fiber, Protein 20 grams protein, Sodium 0.4 milligram of sodium

LASAGNA ALLA VODKA

lasagna alla vodka image

A creany, rich lasagna.

Provided by sherry monfils @smonfils

Categories Pasta

Number Of Ingredients 12

Ingredients

16 - uncooked lasagna noodles
2 - 15 oz container part-skim ricotta cheese
1 - 8 oz pkg reduced fat, shredded mozzarella cheese
1/2 cup(s) + 2 tbsp grated parmesan cheese
2 teaspoon(s) tsp dried italian seasoning.
1/2 teaspoon(s) salt
1/4 teaspoon(s) pepper
2 teaspoon(s) olive oil
1 - onion, diced
1 - 14.5 oz can diced tomatoes w/ italian seasonings.
1 - 24 oz jar vodka pasta sauce
1 tablespoon(s) chopped parsley

Steps:

Heat oven to 350. Cook noodles as directed, drain. In bowl, mix ricotta cheese, 1-1/2 mozzarella cheese, 1/2 tsp salt and 1/4 tsp pepper. Reserve.
In lg skillet, heat oil over med-low heat. Add onion, cook, stirring until tender. Add tomatoes and thier juices. Cook, stirring occasionally, until thickend. Add vodka sauce. Bring mix to boil for 2 mins.
spray a 13" x 9" bakning pan w/ cooking spray. Spread 1 cup sauce in dish. Top w/4 noodles, 1-1/3 cup ricotts mix and 3/4 cup sauce. Repeat layering. Top w/ remaining noodles and remining sauce. cover casserle w/ foil. Bake about 55 mins, or until hot. Sprinkle w/ ermaining mozzarella chees, parmesan cheese and parsley. Baqke 10 minutes, or until chese melts.