Manicotti With Vodka Sauce |
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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 6 |
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This is the best Vodka Sauce I personally have ever tasted! It's spicy, creamy, lil bit chunky, just perfect...I must say without tooting my own horn. I make the Vodka sauce first and let cool and reheat SLOWLY back up to temp just before I pull the Manicotti out of the oven to cool. *Dis is yummy really really yummy **MAKE BUTTER WITH YOUR LEFT OVER HEAVY CREAM*. I use the butter for Garlic bread! - in a plastic jar, violently shake Heavy Cream for 10-15 mins. - check every few mins and remove the buttermilk as it separates. I suggested a plastic container because I smack it against my legs! Make this part a real workout - because you are getting ready to eat butter, and cheese, and pasta, and bread, and more cheese, and you are gonna love it! and I when I refer to my food as a puppy I do not mean a real puppy- I am a vegetarian! *To make it easier to fill Manicotti I always split mine, fill and fold, like a lil baby taco*. Ingredients:
8 ounces manicotti |
30 ounces ricotta cheese |
1 1/3 cups parmesan cheese |
1 cup mozzarella cheese |
3/4 cup chopped onion |
1 1/3 tablespoons minced fresh garlic cloves |
1 egg |
1 (14 1/2 ounce) can diced tomatoes |
1 (8 ounce) can tomato paste |
4 tablespoons extra virgin olive oil |
2 tablespoons butter |
1 teaspoon crushed red pepper flakes |
1 1/3 tablespoons basil |
1 1/2 tablespoons sugar |
1 teaspoon parsley |
1/2 cup vodka |
1/4 cup heavy cream |
Directions:
1. VODKA SAUCE.
2. Heat Olive oil and butter over Medium heat, add 1 T minced garlic and 3/4 c chopped onion *tiny lil bity pieces of onion*, 3-4 mins just before garlic turns dark brown. Reduce heat to Medium-low.
3. Add 1 T Basil, 1 t. crushed red pepper flakes, let pepper flakes get toasty for 4-5 mins before adding the diced tomatoes, tomato paste, salt, pepper and sugar. Bring to a boil and then simmer for 15-20 minutes.
4. Add 1/2 c Vodka, bring to a boil for 2-3 mins stirring constantly, then back down to a simmer, after 10+ mins at a simmer slowly stir in 1/4 c Heavy Cream. Take off heat.
5. RICOTTA MIXTURE.
6. In a large bowl mix 30 oz ricotta cheese, 1/2 c parmesan, 1/2 c mozzarella cheese, 1 egg, 1 t. minced garlic 1 t. Basil 1 t. Parsley, 1 t. salt.
7. MANICOTTI TIME.
8. Boil Manicotti for 9 mins, and rinse with cool-ish water.
9. Fill Manicotti with ricotta mixture and place in oil coated pan, sprinkle remaining 1/2 c mozzarella cheese on top. Salt and pepper. And bake that puppy at 375 degrees 30-40 minutes. Let cool for 10 minutes.
10. *To make it easier to fill Manicotti I always split mine, fill and fold, like a lil baby taco*.
11. **Plate the Manicotti and spoon on the Vodka sauce!**.
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