English version: http://www.cookingwithpeachy.com/wordpress/pasta-with-tomato-sauce-sausage.
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Question by razorj06: How do I make drunken pasta?
I’ve heard of a pasta that you make by boiling it in wine. How do you make this, specifically? Does the alcohol boil off? Is it meant to be an entree by itself, or is there supposed to be a meat or side added to it?
Best answer:
Answer by Claire Blue
give it some beer.
Know better? Leave your own answer in the comments!
I thought maybe you were making a joke about getting your Pastor drunk, I’m sorry I don’t know the recipe
boil it in wine and get a vodka pasta sauce!
Thanx I’m gonna try it with white wine. Of course u have to make a sauce-I like alfredo but I made a killer one with just butter, one clove minced garlic, S&P, fresh basil & parmesan-just dump that all in the pot once it’s starined. And chicken strips are good with it.
‘This is how we make it.We use less of the amount of tomatos.
PENNE WITH PROSCIUTTO & VODKA SAUCE
1/4 lb. prosciutto ham, chopped
1 lb. penne pasta
28 oz. can chopped tomatoes
1 tbsp. olive oil
1 tsp. chopped garlic,or more
1 tbsp. parsley flakes
1 tbsp. crushed bay leaves
1 tsp. crushed red pepper,or less
1/4 c. vodka
1 c. heavy cream
1/2 c. Parmesan cheese
1. Saute garlic in olive oil. Add crushed tomatoes, prosciutto, parsley, bay leaves, red pepper, vodka and simmer for about 10 minutes in medium heat. 2. Cook penne and drain. 3. Add heavy cream to sauce and cook for 2 minutes in low heat. 4. Mix penne in sauce and add Parmesan cheese. Mix again. Serve with garlic bread.
http://www.rachaelrayshow.com/food/recipes/drunken-pasta-with-beets-swiss-chard/
Here is Rachael Rays drunken pasta.
Hi!
Drunken Pasta
1. You will first be boiling pasta in Red Wine- and yes alcohol will be gone.
2. Then serve the pasta with this sauce with wine :
INGREDIENTS
1/4 cup butter
1 (4 ounce) jar mushrooms, drained
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 cup white wine
2 teaspoons Italian seasoning
1 cup chicken broth
1 egg
1/2 cup heavy cream
DIRECTIONS
Melt the butter in a skillet over medium heat. Add the mushrooms and cook until browned. Mix in flour, Italian seasoning and salt until smooth. Gradually stir in wine and chicken broth so that no lumps form and bring to a simmer. Whisk together the egg and cream; stir into the sauce. Heat through until thickened, but do not allow it to boil.