Drunken Pasta Recipes Every Italian Will LOVE

Drunken Pasta Recipes Every Italian Will LOVE!

What are you having for dinner tonight? If you are open to suggestions, and we suggest that you take some, here are two pasta dishes that we have recently tried that mix our favorite things – pasta and alcohol.  If you’re a vodka fan the first recipe will be right up your alley.  We found it on the Food Network and they are known for having a great selection and variations of recipes.  But if wine is your thing, and we figure that’s about 99.9% of all of you, then check out the second recipe.  The color of the pasta alone does the talking! We found that recipe on Food.com and it’s a Rachael Ray creation so thats a no brainer in the taste department! We hope these fill you up and leave a smile on your face after. 

photo by juliosdelicatessen.com

photo by juliosdelicatessen.com

Drunken Penne Pasta

Ingredients:

1 tablespoon grapeseed oil
1/4 cup julienned red onions
1/4 cup thin cut prosciutto, flash fried in 2 portions
1 tablespoon minced garlic
1/4 cup vodka (We made this with Tito’s Handmade Vodka)
1 cup tomato sauce
1/2 cup cream
1/2 cup chicken stock
1 pound penne pasta, cooked
1 tablespoon butter
1/4 cup grated Parmesan
1 tablespoon minced fresh parsley

Vodka Steak Recipe

Directions:

In a large saucepan over medium-high heat, add the oil to the pan and heat until the verge of smoking. Then add the onions and reduce the heat to medium, cooking until translucent, 2 to 3 minutes. Once the onions are cooked, add half the prosciutto and garlic, stirring into the onions. Then add the vodka to delgaze the pan and allow the alcohol to cook off.

Next, add the tomato sauce, cream and chicken stock, cooking for 4 to 5 minutes to reduce the liquid by half to yield 1 cup. Next, add the pasta, stirring into the cream sauce and warming the pasta. Finish with the butter, stirring again, and then remove from the heat and portion into bowls. Finish with the cheese, parsley and remaining prosciutto.

Recipe Source Food Network

photo by foodieinternational.com

photo by foodieinternational.com

Drunken Tuscan Pasta

Ingredients:

1 (750 ml) bottle tuscan red table wine (Rosso di Montalcino or Chianti)
coarse salt
1 lb bucatini pasta or 1 lb spaghetti or 1 lb perciatelli
3 tablespoons extra virgin olive oil
1⁄4 lb deli-sliced pancetta
3 portabella mushroom caps, thinly sliced
2 -3 sprigs fresh rosemary, leaves finely chopped
4 garlic cloves, chopped
red pepper flakes (a couple of pinches)
4 -5 cups chopped chard leaves or 4 -5 cups escarole or 4 -5 cups spinach or 4 -5 cups kale
black pepper
1⁄4 teaspoon grated fresh nutmeg
grated parmigiano-reggiano cheese

Garlic Butter White Wine Shrimp Linguine Recipe

Directions:

Pour the entire bottle of wine into a large pot; add water and fill the pot up as you would to cook pasta.
Bring the wine and water to a boil over high heat.
When the liquids boil, add salt and the pasta; cook to al dente. (you will use some of the cooking liquid later).
Heat a large nonstick skillet over medium heat; add 2 tablespoons of olive oil; then chop and add the pancetta.
Brown the pieces until they are golden at the edges and transfer them to a paper-towel lined plate.
Add the mushrooms to the olive oil in the same skillet; season with rosemary; cook 6-8 minutes until deeply golden.
Push the mushrooms to the sides of the skillet; add in the garlic and red pepper flakes; cook for a minute or so, then toss the mushrooms together with the garlic.
Add the greens to the pan; season with salt, pepper, and nutmeg.
When the greens have wilted down, add a couple ladles of the starchy pasta cooking liquid to the pan; cook for a minute to reduce it a little.
Drain pasta well and add it to the skillet.
Add in the pancetta and a handful of cheese to the pan; toss the pasta for a minute or so to allow it to absorb the remaining liquid.
Adjust the seasonings and serve; pass the extra cheese at the table.

Source Food.com

photo by pinterest.com

photo by pinterest.com

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