alla

From Tieghan Gerard's Half Baked Harvest Super Simple

Baked Penne Alla Vodka

salted butter

garlic cloves,

red pepper flakes

vodka

28-oz can crushed (or whole peeled) tomatoes

sun-dried tomatoes,

kosher salt

black pepper

penne

parmesan

heavy cream

milk ricotta

mozzarella

basil,

In a large saucepan, combine the butter, garlic, and red pepper flakes over medium-low heat. Cook, stirring often, until the butter is melted and the garlic is fragrant, about 5 minutes. Add the vodka and bring to a simmer. Cook until reduced by one-third, 2 to 3 minutes more. Add the crushed tomatoes, sun-dried tomatoes, and a large pinch each salt and pepper. Simmer the sauce over medium heat until reduced slightly, 10 to 15 minutes.

Meanwhile bring a large saucepan of water to a boil. Add 2 tablespoons kosher salt. Add the penne and cook for about 6 minutes (or about 4 minutes under suggested al dente cooking time.) Reserve one cup of pasta cooking liquid. Drain pasta and run under cold water.

When the pasta sauce has finished cooking transfer it to a blender or use an immersion blender to purée until smooth — you may need to add some of the reserved pasta cooking liquid to thin. I&#8217;ve been adding about a cup of pasta cooking liquid.

Transfer the pasta to a large bowl. Add the sauce and parmesan and stir to combine.

Heat the oven to 425ºF. In a medium bowl stir together the heavy cream and ricotta.

Transfer half of the pasta mixture to a 9&#215;13-inch baking pan. Top with the ricotta mixture, spreading to cover evenly. Top with the remaining pasta. Tear the mozzarella into pieces and scatter evenly over top. Transfer pan to the oven and bake for 30 to 40 minutes or until the top is lightly browned. Garnish with basil, if using, and more parmesan, if you wish.

AAAHhhh the tasted of that sauce is amazing! But I've sneaked in a big zucchini. Chopped it really fine and put is in the pan with the garlic. A bit more vege for the kids :)

I made this last night, chopped the sundried tomatoes very finely and used crushed tomatoes. I skipped the puree step, never added cooking liquid, and it turned out incredible.

Delicious and so easy and adaptable!! Love this recipe - true comfort.

Rigatoni alla Genovese

kg yellow onion (, finely chopped)

beef (or)

tbsps chopped garlic

rigatoni

(shaved

salt

pepper

parsley (fresh for garnish)

cream (table)

olive oil

liberally coat the bottom of a heavy bottom sauce pot with olive oil

add all the onions, coat with more olive oil and a liberal amount of salt. Stir to combine. Cover and heat on medium for 40 minutes, stirring every 10-20 minutes

If the onions are completely translucent and a good amount of liquid has appeared, stir in the meat and garlic. Stir hard and long to completely break apart the meat and combine it with the onions.

Cover and simmer on very low for 2-3 hours, stirring every 30 mins or so.

Bring a pot of salted water to boil, cook the rigatoni til el dente.

Deglaze the pot with the wine, stir to combine and turn the heat to medium-low to cook off the wine while the pasta cooks.

As soon as you've added the rigatoni to the water reduce heat back to very low and stir the cream into the sauce and adjust seasoning with salt and pepper.

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Baked Penne Alla Vodka

Rigatoni alla Genovese

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Baked Penne Alla Vodka

Rigatoni alla Genovese

The most viewed alla recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine