Linguine (also spelled linguini, which is an anglicization) are a form of pasta — flat like fettuccine and trenette, but narrow like spaghetti. The name mean…
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Question by Timid Women Rarely Make History: Does anyone know of a good pasta dish I can make using Vodka Sauce?
It’s the only pasta sauce I have at home. And I don’t really feel like running up to the store. So,if anyone has any ideas. I’d really appreciate it. Thanks!
lol @ Amy. Well,I won’t be drinking any Vodka right now. Since I am 37 weeks pregnant. Next time maybe pace yourself eh?
Best answer:
Answer by Amy C
oh yuck, i had vodka last night and i am super sick today [hungover} blah. i puked my guts out this tmorning cuz i hadnt eaten anything yet.
Add your own answer in the comments!
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Fantastic Dish Great Chef Gordon
Fire the camera director please
Lol 2 years of trololo comments below.
lol u got owned fucking liar
i made this today it was amazing
If you like this recipe using olives, then check out Artemis Olive on facebook for more ideas…
PS: I’m going to work right know, donkey loser.
Hehehe, you are ridiculus, really. Come to florence and see then! Because you know, i’m ITALIAN
have you ever been in italy? You don’t have any idea of italian food ignorant. I work there if you don’t believe just come, if you have got enaugh money to dinner there 😉 loser. Don’t talk about things you don’t even know a bit. Shut up and calm down useless loser.
it takes 5 minutes alone to just get the water boiling. you can “al dente” or “mario andretti” all you want. but cooking the pasta takes the longest.
Infact they werent linguine but fresh pasta tagliatelline it takes 5-6 minutes
Even in the dirtiest restaurant in Italy put olive oil in the boiling water because the pasta usually it’s not cook completly so the difference of the temperature makes it break (Like spaghetti or linguine or bavette ecc) so you need olive oil to protect the pasta
but this metod it’s pretty useless when you have got fresh pasta or raw pasta like spaghetti, penne ecc.
@JimmyChiffels @NickHarrison91 Just because you don’t what to say you don’t need to be voulgar
well for your information i work in the most luxurious restaurant in Florence 
Enoteca Pinchiorri. Search it on the internet 
Ignorant people should shut the fuck up..
@NickHarrison91
This dish he made is probably better than any creation you ever made.
But you won’t have other assholes like you judging you so thats a happy thought.
Learn to spell please its like talking to a 8th grader.
until you have a michelin star you can go fuck yourself..
You are pretty ignorant about cooking eh? Tagliatelline are fresh pasta, way different from tagliatelle because they are finer than the tagliatelle. However they are some rules about dressing pasta in Italy. You will NEVER. EVER. find an italian cook (even not) dress a pasta like that. With the souce upon the pasta. NEVER. Because it’s not the italian style to dress pasta. It’s how you do abroad. However, you will never find in any restaurant or house in Italy a pasta like that.
Well… hes the one with 16 michelin stars..
There is no “correct” or “perfect” way to make a pasta dish. EVEN in Italy, every grandmother,mother,father,uncle have their own way to cook italian food. Thats what makes italian food so great… being authentic is a small aspect to true italian cooking. Also that from any eye, looks closer to a linguine than tagliatelle.
that’s because it’s a olive-oil based dressing with minimal sodium content! very italian and medditerranean!
Yes, Gordon is a nice nice nice nice cook. But he absolutely can’t cook any italian pasta or risotto dishes. I’m an italian chef and i can tell. Any kind of pasta, in Italy, it’s all way different from that shit. I would teach to Gordon how really really means fucking PASTA. It would be the hell’s kitchen… for him hehehe. Ah, and they weren’t linguine but tagliatelline as i could see. And he guarnish pasta horribly. That’s not the right way.
That’s a huge portion. Is this meant for 2 or 3 people?
No it doesnt. Cooking pasta for too long makes it fucking shit. It should be “al dente” as gordon says. Cooking times change from different pastas. I usually cook it 2 sometimes 3 minutes less than what it says on the package.
He puts olive oil in the pasta water. What a fucking pro. Im serious, i only saw a few people doing this in my lifetime. GG gordon
it takes 15 minutes for cooking the linguini alone
it helps the pasta not stick.
he puts olive oil in the boiling water?
Shrimp, Tomatoes, Pepper, and Vodka Sauce
Ingredients:
1/4 Jar of Bertolli vodka sauce, or enough sauce to cover the pasta and mix thoroughly
1 cup Piccolini pasta
1/3 pound rock shrimp, fresh if possible
Two cloves of garlic.
One Aneheim pepper or banna pepper, chopped in small bites. Clear the seeds before cooking unless the added bite of heat is desired
One large tomatoe chopped or a handful of grape tomatoes
Hot butter to saute the shrimp and vegetables
White onion to taste
Black pepper to taste
Parmesan cheese to taste
Cooking Directions:
Chop up onions, peppers, garlic, and tomatoes while butter gets hot in skillet.
Add rock shrimp to skillet when butter is melted.
Start boiling water for the piccolini pasta and heating Bertolli vodka sauce.
Add chopped vegetables to the shrimp once they are cooked. The vegetables should not be overcooked.
Bring the pasta to a boil, and remove when its al dente. Mix pasta and sauce.
Once pasta and sauce are mixed thoroughly, place in a bowl.
Place vegetables and shrimp on top to serve.
Add Parmesan cheese to taste.
Letting the peppers and tomato simmer in the sauce will allow the peppers to be less firey, or reduce the amount of peppers. However, the Vodka Sauce has a sweet aftertaste and the tomatoes bring sweetness as well. For more delightful recipes, check out the Bertolli Chef’s Table. Better yet, mix some vegetables and protein up of your own. Barilla has the best pasta, and Bertolli is definately tops with the off the shelf sauces. Local markets are the best places to get fresh vegetables, and sometimes organic pastas.