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Penne Rigatti Ala Vodka

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)97.8872
Energy (kCal)1306.5831
Carbohydrates (g)16.9754
Total fats (g)96.6136
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a pasta pot or a large cooking pot, fill 3/4 full with water and bring to a rolling boil. | 2. Add 1 tablespoon salt and 2 tablespoons olive oil. | 3. Add pasta and cook uncovered for about 12 minutes or until el dente'. | 4. DO NOT OVERCOOK. | 5. In the meantime, in a medium size frying pan, heat Vodka and cayenne pepper until near boiling. | 6. CAREFULLY light the Vodka using a long stick match and let the alcohol burn off. | 7. USE CAUTION. | 8. Soon as the alcohol burns out, add the milk, heavy cream and ketchup. | 9. Simmer until sauce thickens, about 15 minutes, stirring occasionally. | 10. Add 1/4 cup of grated Parmigiano Reggiano cheese and stir to blend. | 11. Cook for 2 minutes longer. | 12. Drain pasta well and transfer to a large bowl. | 13. Pour sauce mixture over and toss to coat. | 14. Sprinkle remaining 1/4 cup of Parmigiano Reggiano cheese and mix lightly. | 15. Serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    penne rigate choice 1 lb 403.4676 0.0 89.7602 2.2667
    salt 1 tablespoon - - - -
    extra virgin olive oil 2 tablespoons 403.4676 0.0 89.7602 2.2667
    vodka 2 fluid - - - -
    cayenne pepper 1/8 teaspoon 0.7155 0.1274 0.027000000000000003 0.0389
    milk 1 cup homogenized 552.0 13.296 5.496 57.216
    whipping cream 1 cup 350.4 3.552 2.6039999999999996 37.092
    ketchup 2 tablespoons 403.4676 0.0 89.7602 2.2667
    parmigiano reggiano cheese 1/2 cup grated 403.4676 0.0 89.7602 2.2667

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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