Rigatoni alla Vodka

It’s the first weekend of the summer and I’m looking forward to getting out and enjoying this beautiful weather.  The last thing I want to do is spend hours in the kitchen preparing dinner, so I have collected a few quick and easy recipes to make this weekend.  Before I get to those, I have a fantastic secret recipe for rigatoni alla vodka that can be made in under 20 minutes.

This recipe is only one of the authentic restaurant style Italian recipes featured in the “Cucina, Vini and Castelli” cookbook.  This book contains a great selection of recipes made with natural ingredients and prepared in 20 minutes or less.  These are perfect recipes for a romantic dinner with someone special.

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New Secret Recipe

Rigatoni alla Vodka

2 tbsp Olive Oil
1 tsp Butter
1/4 finely chopped Onion
2 cloves chopped Garlic
handful Parsley, chopped
8 slices Italian Pancetta
6.5 ounces Tomato Paste
6.5 ounces Whipping Cream
2 ounces Vodka
1 lb. rigatonia Pasta
Black Pepper

Pasta preparation:

Boil Water and add Salt

Add Pasta and cook uncovered until done for about 8 minutes.

Cook pasta “al dente” meaning “firm to the bite”

Drain and toss in the sauce right away.

Sauce preparation:

Preheat Pan for about 1 minute.

Heat Olive Oil and Butter on medium for about 1 minute.

Add Onion and cook until golden brown for about 2 minutes.

Add Garlic and Parsley and cook for about 1 minute.

Add Pancetta and cook for 2 minutes.

Add Vodka and wait to evaporate for about 2 minutes.

Add Tomato Paste and cook for about 3 minutes.

Add Cream and wait to bubble about 3 minutes.

Add cooked Pasta and blend for about 2 minutes.

Serve right away.

Optional: Decorate with a Parsley Leaf

Enjoy these great-tasting recipes from our forum:

Quick Hunan Grilled Chicken

Cheesy Ham Casserole

Sweet & Sour Pork

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Until next time… Be Well!

Kind Regards,


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Chicken Penne Bake

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I am so excited to start the new year. My new years resolution for 2012 is to manage my time better.  Between work and raising a family, my time is stretched thin, so in 2012 I’ll be looking for ways to become more efficient with my time.

One great way to save time is by preparing freezer friendly meals that are quick and easy to prepare on a weeknight. Today’s recipe (shown below) is a delicious time-saving meal that the whole family will love.

Whenever I cook a whole chicken, I always have leftovers.  I like to chop up the remaining chicken and freeze it for use in dishes such as this chicken penne bake.

This recipe is only one of the great freezer friendly meals featured in the “Ultimate Guide To Freezer Friendly Meals: Chicken” cookbook.

Members of our Discount Cookbook Club have already received this entire cookbook with their membership.  If you’re interested in joining the club, you can download this title and many others right now at: Click For Details

Or if you’d like to get this title alone, go to:

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New Secret Recipe

Chicken Penne Bake

2 chicken breasts, cooked & cubed
1 1/2 cup penne pasta
1 pkg fresh baby spinach (9 oz)
1 tsp dried basil
2 cups spaghetti sauce
1 can diced tomatoes (14.5 oz)
2 oz cream cheese
1 cup shredded mozzarella cheese
2 Tablespoons Parmesan cheese

Defrost chicken in fridge overnight.

Cook pasta according to package, adding spinach to boiling water for the last minute. Drain and set aside.

Heat chicken, basil, sauce and tomatoes in a large skillet. Bring to a boil. Decrease heat and simmer for three minutes. Stir in cream cheese.

Add pasta to chicken mixture and 1/2 cup mozzarella. Pour into 2 quart baking dish.

Bake uncovered at 375 degrees for 20 minutes. Sprinkle with remaining cheese and bake additional 3 minutes or until melted.

Servings: 4

Until Next Time… Be Well!

Kind Regards,


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Copycat Suddenly Salad Bacon & Ranch Pasta Salad

I purchased a package of Betty Crockers “Suddenly Salad” once, but I did not understand what the craze was about.  While it tasted good, I couldn’t justify paying 3 bucks for what is really just some pasta and seasoning.  You can make three times as much pasta salad for the same price if you buy the ingredients separately.   Try it for yourself!

2 cups Rotini pasta
1 cup peas, frozen
2/3 cup Mayonnaise (Hellmanns or similar)
1 package ranch dip mix
1/4 cup shredded carrot
1/4 cup bacon — cooked crisp & crumbled (or bacon bits)
1/2 teaspoon onion powder

Bring water to a boil in a saucepan.  Add pasta and carrot shreds, allow them to boil, uncovered, for 10 minutes.  Drain into a strainer and rinse under cold water.  In a medium sized bowl, mix together the peas, the entire packet of ranch dressing mix, bacon bits, onion powder, and mayonnaise.  Add pasta and carrots. Stir together until everything is combined. Chill and serve.