Rao’s Vodka Sauce Ingredients

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How Do I Mix The Sauce Into My Pasta

Making Penne Vodka at Rao’s | Caesars Palace Las Vegas

There is nothing sadder than naked pasta with sauce poured on top.

What you need to do is make sure that every noodle is coated with rich, creamy sauce. In order to do that, you have to know how to marry the sauce to the pasta.

Its not hard to do, and it only takes an extra couple of minutes of cooking. The effort is more than worth it. After all, I didnt show you how to make this restaurant classic only to have it poured haphazardly onto naked pasta.

To enjoy this the way they make it in restaurants,.

In Short: To the pot of sauce:

  • add some of your starchy pasta cooking water along with a bit of fat to the cooked and drained pasta.
  • Boil madly, stirring, to reduce the liquid.
  • The starch lends a beautiful, creamy mouthfeel to your sauce.

Creamy Pumpkin Ricotta Stuffed Shells

Last night I was craving stuffed shells and a nice glass of white wine for dinner. Stuffed Shells are such an easy and delicious dinner, it’s hard to resist making them, especially in the fall.

Because I’ve been stocking up on canned pumpkin every trip to the grocery store, I decided to try adding it into my filling. I love pumpkin in savory dishes from Pumpkin Chicken Enchiladas to Mac and Cheese, so why not? Friend, let me tell you…this dinner was a rocking hit!

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What Happens If Rao’s Homemade Made For Home Penna Alla Vodka Is Out Of Stock And I Need To Give Specific Instructions

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Other Classic Pasta Sauce Recipes

Rao

Once you master this, here are some other classic pasta sauce recipes you will want to have in your back pocket:

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Tips For Making Stuffed Shells

  • Don’t overcook your shells. You want them firm so that they hold together when you fill them. They will finish cooking in the oven.
  • To fill, hold a shell in the palm of your hand. Use a large table or soup spoon to fill with the pumpkin ricotta mixture.
  • Place shells filling side up in the sauce. This will keep them from leaking everywhere while baking.
  • Do not top with more sauce. I find this makes soggy shells. I drizzle a tiny bit of sauce over the top before adding the cheese!
  • After melting the cheese, pop the entire dish under the broiler for just a few seconds to brown up the edges.
  • Raos Grandpa Petes And How To Hack Your Way To A Great Ziti

    I am not a great cook. There, my dark little secret is out in the open. So what does a not so great cook due when tasked with attending a potluck super bowl party? Well, cheat of course.

    Ive been meaning become an expert chef for a while now, but that annoying little thing called work keeps rearing its ugly head. As the party was approaching my anxiety began to grow as my time to master the art of baked ziti was dwindling. In desperation, my mind turned to Grandpa Pete.

    Several years ago I attended my very first garlic festival in Saugerties New York with Paula. There we discovered a stall that was dishing out samples of tomato sauce. Grandpa Petes had started out as a small family operation and slowly grew their business until they had created some of the best jarred tomato sauce out there. One taste of the vodka sauce and I was hooked.

    Fast forward to 2013 and the super bowl, and this is what I found on the companys recipe blog:

    Ingredients:16 ounces ziti pasta, uncooked3 1/2 cups of Grandpa Petes Vodka Sauce2 cups ricotta cheese2 cups shredded mozzarella cheese1/4 cup chopped fresh parsley1 eggs, slightly beaten1 tablespoon grated Parmesan cheesecooking spray

    Directions:1. Cook ziti according to package directions drain.

    2. In large bowl, combine ziti, 1 1/2 cups Grandpa Petes Vodka Sauce, ricotta cheese, mozzarella cheese, parsley, egg, oregano, garlic powder and pepper.

    5. Bake covered at 375 degrees for 30-35 minutes or until hot and bubbly.

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    How To Make Stuffed Shells:

  • Cook the Noodles. Start by cooking your noodles according to the box directions. You will want the shells to be firm so that they are easier to fill.
  • Cool the Noodles. After they cook, drain them well and spread them out on a sheet pan to cool. Drizzle them with olive oil and gently toss them to coat so that no noodles stick.
  • Make the Filling. This is the easiest part because all you do is mix the filling ingredients together in a large bowl. Simple!
  • Mix the Sauce. I add pumpkin and cream to my jarred sauce and set that aside.
  • Fill the Shells. Add most of the marinara to the bottom of a baking dish. Spoon filling mixture into shells using a large soup spoon and place each shell in the sauce.
  • Bake. Cover shells with foil and bake.
  • Add Cheese. Uncover, sprinkle with cheese and bake until golden.
  • Can Stuffed Shells Be Made Ahead

    RAO’S Penne Alla Vodka Review

    Yes! To prep stuffed shells ahead of time you will want to cook and stuff the shells and place them in a large Tupperware or covered dish up to one day in advance in the fridge.

    When you are ready to bake, add sauce to a baking dish, top with the prepped shells, cover and bake according to directions in my recipe. Note: do not store them on top of the marinara as they will get soggy.

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    Ingredients In Pumpkins Stuffed Shells

    • Jumbo Pasta Shells – you will need one big box for this recipe but it never hurts to have more on hand just incase some of the shells break.
    • Ricotta Cheese – it just wouldn’t be stuffed shells without this delicious Italian cheese.
    • Pumpkin Puree – I use canned pumpkin because it’s convenient and I always have tons of it.
    • Jarred Tomato Sauce – use whatever brand you like but I recommend Rao’s Vodka Sauce for this recipe!
    • Egg – this is the binder for your filling.
    • Lots of Cheese – you will need shredded mozzarella and grated parmesan.
    • Seasonings – fresh sage, salt and pepper, garlic powder and nutmeg.

    I promise that stuffed shells are far easier than they sound or look and I’m going to walk you through the steps because anyone can do this!

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    Tips For Serving Kids

    Millie loved these stuffed shells and ate them as is however Jackson was not a fan of the filling. For reference my twins are 5 years old!

    This recipe will leave you with more of the pumpkin marinara than you will need for the shells so I recommend cooking a few extra shells or other pasta noodles and serving them unstuffed with the extra sauce. A sprinkle of parmesan on top and you are all set. No need to make an entirely different meal.

    Penne With Vodka Sauce

    Rao

    by Ilana Traeger

    With the weather cooling down quickly and bikini season far behind us, its acceptable to eat pasta every night right? Even during warmer weather, I crave a large, comforting bowl of pasta at least once a week. For me, penne vodka is one of the most classically comforting pasta dishes there are.

    My penne vodka recipe is simple & comes together quickly with only 5 ingredients. The secret is using your favorite jarred marinara sauce as a base for the vodka sauce. I know, I know if youre going to go through the effort to buy jarred marinara sauce, why not buy jarred vodka sauce? Youll just have to trust me this recipe is totally worth making yourself.

    The Tips

    The Recipe

  • 1 jar Rao’s marinara sauce
  • 1 cup vodka
  • Salt and pepper to taste
  • 1 tablespoon dried parsley
  • 1/4-1/2 teaspoon red pepper flake
  • 1/2 cup heavy cream, at room temperature
  • 1/2 cup freshly grated Parmesan cheese, plus extra shavings for serving
  • Set a large pot of water atop the stove and bring to a boil. Once the water comes to a boil, add a healthy amount of salt and cook the penne until al dente – tender but still firm to the bite – stirring occasionally so the pasta doesn’t stick to itself. Note: Follow the instructions on the pasta’s box to cook it properly, as cook time will vary depending on the type of pasta you are using.
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    Rao’s Homemade Vodka Sauce 40 Oz

  • Low in fat and calories
  • Heat and serve
  • Complements a wide variety of foods
  • 3 year shelf life
  • Includes one 40-oz. jar of vodka sauce
  • See All Features

  • Low in fat and calories
  • Heat and serve
  • Complements a wide variety of foods
  • 3 year shelf life
  • Includes one 40-oz. jar of vodka sauce
  • Number of Ounces in Jar40
    Number of Jars in Pack1
    No
    IngredientsItalian Tomatoes, Italian Olive Oil, Parmesan Cheese, Romano Cheese, Fresh Onions, Fresh Garlic, Fresh Basil, Oregano, Salt, Black Pepper, Vodka
    Shelf Life
    3.5″L x 3.5″W x 7.75″H
    Weight

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