Best Delicious Penne Vodka With Fresh Mushrooms Mozzarella Olives Recipes

PENNE ALLA VODKA

Steps:

• Cook the pasta according to package directions.
• Saute the garlic and onions in 2 tablespoons butter and the olive oil in a saucepan over medium heat until soft. Pour in the vodka, being careful if your stove has an open flame (remove the pan from the heat before adding). Cook and reduce for 2 to 3 minutes, then pour in the tomato puree. Stir the mixture until it's thoroughly combined, then reduce the heat to low. Pour in the heavy cream. Stir to combine, then turn heat to the lowest simmer possible. Sprinkle in the red pepper flakes and add salt and pepper to taste. Finally, stir in the remaining 1 tablespoon butter. Pour the drained pasta into the sauce and toss to combine. Sprinkle on the Parmesan, then sprinkle on more red pepper flakes if desired.

DELICIOUS PENNE VODKA WITH FRESH MUSHROOMS, MOZZARELLA, OLIVES,

Steps:

• Boil water and cook penne. Also heat vodka sauce in medium sauce pot.
• Meanwhile, sauté mushrooms over medium-low heat in 2 tablespoons of the olive oil until lightly golden brown then set aside.
• Drain tomatoes very well then sauté in remaining 2 tablespoons of olive oil and garlic powder to taste over medium heat until heated well through and remaining water cooks out, drain again in colander; set aside.
• When pasta is cooked, drain well and return to pot. Add sauce, mushrooms and tomatoes, gently stir in olives and fresh mozzarella pearlini.
• Transfer to large serving bowl and serve immediately.
• ** Serve with grated parmesan cheese on hand AT TABLE, but not directly on pasta dish as it alters the final taste and it's just so delicious that it really doesn't need it.

PENNE A LA VODKA

Steps:

• In a large saute pan, heat the butter over medium heat. Add onions, and garlic; cook down until soft and onions are translucent. Stir in red pepper flakes and salt. Add crushed tomatoes, reduce heat to medium-low and cook for 25 minutes stirring occasionally. Add vodka to the sauce and cook an additional 5 minutes until alcohol is cooked off.
• Bring a large pot of water to a boil.
• Add the soaked and drained cashews to a blender or food processor. Add 1/2 cup of water and blend until a smooth sauce forms, about 2 minutes depending on the power of your blender. Pour the cream into the tomato sauce, stir to mix and reduce heat to low.
• Add the pasta to the water and cook until al dente. Drain the pasta and reserve 1/2 cup of pasta water. In a large bowl, toss together the cooked pasta, sauce, and reserved pasta water.
• Put a big fork into the pasta and eat!

PENNE WITH MUSHROOMS

Steps:

• Bring a large pot of lightly salted water to a boil. Place the penne pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
• Heat the oil in a large skillet over medium heat, and cook the garlic and mushrooms until mushrooms are tender. Season with salt and pepper, and mix in the butter.
• In a large bowl, toss the cooked pasta and the mushroom mixture. Sprinkle with Parmesan cheese and garnish with parsley to serve.

FABULOUS PENNE A LA VODKA

Steps:

• Heat the oil in a large saucepan; when hot, saute the onions until golden brown, about 5 minutes. Add crushed tomatoes to the saucepan.
• Stir in the oregano, basil, salt and pepper and simmer 1 hour to concentrate flavors.
• While the sauce is cooking, heat 4 T of the butter in a skillet over medium heat. Saute the mushrooms and hot pepper flakes until the mushrooms are golden.
• Carefully add the vodka and simmer for 5 minutes to cook off the alcohol.
• Add the heavy cream and bring to a simmer; pour the cream mixture into the tomato puree; stir to mix. Keep the sauce warm while cooking the pasta.
• Add the kosher salt to 6 quarts of water. Bring to a rolling boil. Add pasta to boiling water; cook uncovered until pasta is al dente, about 12 minutes. Drain well.
• Melt the remaining 4 T of butter in a large skillet. Stir in pasta to glaze, then add Parmesan cheese and mix thoroughly. Stir in 1/3 or the sauce and mix with the pasta; divide among plates. Top each plate with some additional sauce; pass remaining sauce and additional cheese at the table.