The Pastabilities Are Endless: 7 Noodle-Based Recipes
It is time to consider your dinner pastabilities. These humble noodles have a broad range. The pickiest of kids will eat pasta, the noodles can be used to star in a vegetarian or meat-filled dish, and increasingly, there are whole-wheat, and gluten-free varieties to try too. Explore these seven recipes, and then get cooking!
1. Penne alla Vodka
With this Food.com recipe you can replicate a restaurant-style penne alla vodka dinner tonight. To make it vegetarian, skip the prosciutto. If you are omitting it, bear in mind it is a very salty ingredient, and you may need to add extra seasoning. It yields six servings.
- 3 tablespoons butter
- 3 -4 cloves garlic, chopped finely
- 1 cup thinly sliced prosciutto
- 1 (28 ounce) can whole tomatoes, drained and chopped
- 1/2 cup heavy cream
- 1/4 cup vodka (only a kind you would drink)
- salt and pepper
- 1 pinch crushed red pepper flakes
- 1 lb penne pasta
- 3/4 cup freshly grated parmigiano-reggiano cheese
Directions: In a wide pot big enough to hold all the pasta and sauce, melt the butter. Add the garlic and cook until golden brown. Stir in the prosciutto and cook for a a minute or two. Add the tomatoes, crushed pepper, pepper and salt. Simmer for 5 minutes.
Stir in the cream and cook for 2 minutes stirring constantly. Add the vodka and cook until it no longer smells strongly of vodka (about 3 to 5 minutes).
Cook the pasta as directed on box but al dente. Add the pasta to the pot with the sauce and mix until it is all coated over the pasta. Toss with the cheese and serve immediately.