Creamy Pasta Alla Vodka

 Prep Time: 10 mins | Cook Time: 30 mins | Difficulty: Easy | Servings: 4 

 12 ounces tubed pasta, such as penne or rigatoni 

15.5 oz. jar of Marano’s Vodka Sauce

1/4 to 1/2 cup heavy cream

1 Tbsp unsalted butter 

1/4 to 1/2 teaspoon red pepper flakes (optional)

1/4 cup finely grated Parmesan or Pecorino cheese 

Adding cream gives the sauce a silky consistency and turns a quick meal into luxurious restaurant fare.  

1. Bring 4 quarts gently salted water to boil in large pot over high heat. 

2. Add the pasta and cook until al dente. 

3. While the water is boiling, prepare the sauce.

4. In a medium pot over medium-low heat, add pasta sauce, cream, butter, and pepper flakes (optional). 

5. Simmer until butter has melted and stir until sauce is well combined. 

6. Drain pasta and return it back to the pot. 

7. Add sauce to pasta and stir until pasta is coated to your liking (a little goes a long way). 

8. Stir in grated cheese

9. Serve with a sprinkle more of cheese.

Other Variations: Add Pancetta, bacon, or prosciutto. 

DIRECTIONS: In a skillet, cook 6 oz. chopped pancetta, bacon, or prosciutto over medium-heat until the 

fat is rendered and the pork is crisp. Remove with a slotted spoon and stir crisps into sauce before serving. 

 Prep Time: 30 mins | Cook Time: 25 mins | Difficulty: Easy | Servings: 4 

12 oz. Pasta 

Salt 

1 lb. Shrimp, peeled and deveined 

15.5 oz Bourbon Citrus, separated 

4 tbsp. olive oil, separated 

Flour for dusting shrimp

1 onion, diced 

2 garlic cloves, minced

¼ cup bourbon (optional)

¼ tsp. red pepper flakes (optional)

Zest from one orange

2 tbsp. chopped fresh basil

2 tbsp. chopped fresh parsley

1 tbsp. extra-virgin olive oil

Chopped fresh parsley

1. Bring a large pasta pot the boil. Cook pasta according to directions on box. 

2. Toss shrimp with ¼ tsp. salt and set aside.

3. Heat 2 tbsp. oil in large sauce pan over medium heat. 

4. Very lightly dredge shrimp in flour and add to the hot pan.

5. Cook shrimp about 2 mins. on each side, but don’t cook all the way through. Remove shrimp and let rest on a plate.

6. In same pan, add remaining oil, onions and cook until translucent - 3 to 5 mins. 

7. Add garlic and cook one more minute. Add red pepper flakes.

8. Remove pan from heat and carefully add bourbon. When bubbling subsides, return pan to heat and simmer until bourbon is reduced to about 2 tbsp., 1 to 2 mins. 

9. Add 12 oz sauce and bring to simmer. (Use remaining sauce at end of cooking)

10. Add shrimp back into pan and simmer gently, turning shrimp until just cooked through

11. Add orange zest and combine well.

12. Drain pasta and slowly combine into sauce. Use remaining sauce when serving. 

13.Stir in basil, parsley and serve.

 Prep Time: 10 mins | Cook Time: 15 mins | Difficulty: Easy | Servings: 4 

1 (9-12 oz.) packages fresh Butternut Squash Ravioli   (substitute any fresh ravioli) 

Salt (for boiling ravioli) 

2 tbsp. unsalted butter 

1 shallot, finely chopped

3 garlic cloves, finely minced

1 shot bourbon (optional)

15.5 oz Bourbon Citrus sauce

Most grocery stores carry a variety of fresh ravioli in the refrigerated section. If using

frozen ravioli, choose a higher quality and follow cooking times on box.

1. In a large pot, bring 4 quarts of lightly salt water to boil.

2. Add ravioli, cook until tender (follow cooking times on box). Drain ravioli.

3. Meanwhile, in 12-inch nonstick skillet over medium heat, add 2 tbsp. butter.

4. Add shallots and cook until translucent - 2 mins.

5. Add garlic and cook a minute more.

6. CAREFULLY add bourbon, cook until reduces by half.

7. Spoon in about half jar of Bourbon Citrus sauce.

8. Gently add cooked ravioli back into pan and let simmer.

9. Serve with remaining (heated) sauce on the side.

 Prep Time: 20 mins | Cook Time: 30 mins | Difficulty: Easy | Servings: 4 

 12 oz. spaghetti pasta (we like angel hair)

 3 tbsp. unsalted butter

 2 tbsp. olive oil

 Salt and pepper

 1 ¼ lbs. salmon, skinned, cut in 4 even fillets

 2 medium leeks, cut lengthwise, thinly sliced into half-moons                                        

 1 large shallot, minced (optional)

 5 garlic cloves, minced  (optional)

 ½ tsp cayenne*  

 ½ tsp red pepper flakes*      

 2 oz.  vodka

 ½ cup white wine

  Zest of one lemon 

 1 cup cream

 15 oz. jar Marano’s Marinara (your choice) 

*NOTE: We like this dish spicy, but you can scale back (or entirely omit) the spices and not lose any delicious flavor. Any flavor of marinara sauce works well in this recipe.   

TRIM LEEKS: Chop off any stringy roots and the dark green leaves. Slice the pale green and white section of leek stalk in half lengthwise. Transfer to a colander and rinse under cool running water, tossing to remove any dirt or debris. Use a kitchen towel to blot them dry before you start to cook.

1. Bring a large pot of lightly salted water to a boil. Follow cooking instructions on pasta box

2. Lightly salt and pepper both sides of salmon fillets

3. In a large sauté pan, heat butter and oil over med-high heat

4.  Sauté salmon, flipping once, until just cooked through – about 7 to 9 minutes

5. Remove salmon from pan, place on a plate, tent with foil to keep warm

6. To the same pan with butter/oil/salmon drippings, add the leeks, a few pinches of salt and pepper, 

      and cook, stirring occasionally, until they soften - about 4 minutes 

7. Add shallot and garlic to the leeks, cook another minute more

8. Stir in cayenne and pepper flakes (if using)

9.  Carefully add the vodka, cook until evaporates by half

10.  Add wine, cook until it evaporates by half

11.  Stir the lemon zest into mixture

12.  Add cream and marinara - simmer about 5 minutes until sauce thickens a bit

13.  Return salmon to the pan and let it cook a few more minutes in the sauce

14.  Drain the pasta, return cooked pasta to pot. Ladle some of the sauce over the pasta and stir to coat

15.  Serve salmon over pasta with a generous spoonful of the decadent sauce

 Prep Time: 20 mins  | Cook Time: 3 hrs | Difficulty: Medium | Servings: 4 

6 oz. bacon, chopped (can substitute pancetta)

3 tbsp. unsalted butter 

1 medium onion (1 cup), minced 

2 carrots, peeled and minced  

2 celery stalks, minced  

1 lbs. ground beef (85/15) 

Kosher salt, to taste 

Ground pepper, to taste 

1 cup whole milk 

1 cup dry white wine 

1-24 oz jars Marano's marinara 

1 lb. Rigatoni pasta

Optional: 1/4 cup grated cheese 

dollop or two Mascarpone  

1. In a Dutch oven, over medium heat, add bacon; once fat is rendered and bacon begins to crisp, remove pieces with a slotted spoon and set aside. Discard any rendered bacon fat, leaving about two tablespoons in pot. 

2. Add butter, onion, carrot, celery, and sauté until softened but not browned - about 10 minutes. 

3. Add ground meat, 1/2 teaspoon salt and pinch ground pepper; as meat cooks, break apart into tiny pieces with edge of wooden spoon. (The better you mince up meat the better the sauce will become.) Cook, continuing to crumble beef, just until it loses it's raw color but has not browned — about 5 minutes. 

4. Chop bacon crisps into tinier pieces and return bacon to pot.  

5. Pour in milk and simmer, stirring occasionally, until evaporated and only fat remains — about 30 minutes. 

6. Add wine and simmer until wine evaporates — another 30 minutes longer. 

7. Add marinara and bring to a simmer; reduce heat to very low so that sauce continues to just barely simmer, uncovered, with an occasional bubble or two at the surface until liquid has evaporated (stirring occasionally) — about 2 hours.

8. Meanwhile, prepare pasta according to directions on package.

9. Taste and adjust seasoning. Texture should be thick, but still sauce-like. If sauce is too chunky for your tastes, you can use an immersion blender, but just a few pulses. You don't want sauce to puree. 

Note: For a silky texture, stir in a dollop of Mascarpone cheese right before serving.  Best served with a wide, long pasta, such as pappardelle. 

Refrigerate in airtight container for several days, or freeze for up to one year.  

 Marinade Time: 1 hour | Prep Time: 15 mins | Cook Time: 20 mins | Difficulty: Easy | Servings: 4 

1 lb. large shrimp (21-30 count), shelled, deveined (reserve shells)

8 garlic cloves, 3 grated*, 5 sliced thin

4 tbsp. extra-virgin olive oil, divided

2 tsp. Kosher salt, divided

1 tsp. corn starch

3 tbsp. fresh lemon juice (one medium lemon)

1/2 cup white wine

1/4 tsp. ground pepper

1/2 tsp. red pepper flakes (optional)

4 tbsp. unsalted butter

One handful fresh parsley leaves (3 tablespoons), chopped

Marano's Garlic Basil linguine or any pasta you prefer

*While a garlic press works fine, in this recipe I find using a zester to grate garlic cloves works best. You want the finest mince, so garlic almost melts in the marinade and evenly coats shrimp.

Directions: 

MARINADE: Add shrimp to a medium bowl, and toss with grated garlic, 1 teaspoon salt, 2 tablespoons extra-virgin olive oil. Cover and refrigerate one hour. (Minimum 30 minutes.)

If serving over pasta, place a large pot of water on the stove to boil. Follow instructions on the pasta package. Remember to drain pasta a minute or two early, so you can finish it in the sauce.

PREPARATION: Combine cornstarch and lemon juice in a small bowl, set aside. Place shrimp shells into a microwave safe bowl and add wine. Microwave for two minutes until shells turn pink. Strain and discard shells, then set wine aside. (While this step is not absolute, it really adds a deeper flavor component since shells hold most of the flavor in shellfish.)

COOKING: In a large skillet over medium heat, add remaining 2 tablespoons oil. Remove shrimp mixture from fridge and in one single layer, lay shrimp into pan. Cook, being careful not to let garlic brown, until shrimp is pink but still underdone - 1 minute per side. Using a slotted spoon, transfer shrimp to a plate, leaving as much oil in pan as possible. Add remaining garlic, ground pepper, and pepper flakes (if using) and cook garlic until fragrant - about 1 minute more. Don’t let garlic get any color. 

Into hot pan, carefully pour in reserved wine, lemon juice mixture, salt, and simmer until liquid reduces and slightly thickens - maybe 3 minutes. Whisk in butter. Return shrimp with any accumulated juices to pan and cook another 2 minutes until shrimp are cooked through. (If serving with pasta, remove the pasta from pan a minute to two early, and finish cooking in the skillet with shrimp.) Taste and adjust seasoning, if necessary. Turn off heat and sprinkle in parsley. 

If not serving over pasta, serve with warm crusty bread.

 Prep Time: 20 mins | Cook Time: 20 mins | Difficulty: Easy | Servings: 4 

12 oz.  penne (or traditional tubular pasta) 

3 tbsp. extra virgin olive oil

Salt and pepper, to taste

1 lb. medium shrimp, shelled and deveined

3 tbsp. unsalted butter

1 large shallot, diced
4 garlic cloves, minced

1/8 tsp. red pepper flakes (optional)

Splash of white wine (or water), to deglaze pan

1-24 oz. jar Marano's Il Limone marinara

Zest of one lemon

Handful of fresh basil leaves, chopped  

Prepare a large pot of boiling salted water. Following instructions on the package, cook pasta until just tender. Turn off heat. Drain pasta. Return pasta to hot pot. Add about 5 tablespoons of marinara, stir to coat pasta and keep it from sticking. Cover to keep hot. 

Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Season shrimp with salt and pepper. In one layer, add shrimp to skillet, gently sauté - about 1 minute and flip. Remove shrimp from pan before fully cooked through; set aside in a medium bowl.

Leaving the drippings from the shrimp in the pan, add butter, shallot, garlic, red pepper flakes and gently sauté about 2 minutes — be careful not to get any color on the garlic. Add splash of white wine (or water) to deglaze the pan (scrape up any bits off bottom). Continue until most of the wine has evaporated. 

Add remaining marinara, zest, and stir to combine. Bring sauce to a gentle simmer. 

Return shrimp back to the pan to finish cooking in sauce. This should only take a minute or two. Turn off heat. Sprinkle the chopped basil over the sauce before serving. 

Serve individually or family style, over a bed of pasta. 

 Prep Time: 15 mins | Cook Time: 1 hr | Difficulty: Easy | Servings: 4 

1 tbsp. extra virgin olive oil 

1/2 lb. Italian sweet sausage, casings removed, minced (sausage is optional, but adds lots of flavor) 

1 medium onion, finely diced 

4 cloves garlic, chopped 

1 cup white wine 

1/2 tsp. dried thyme 

1-24 oz. jar Marano's marinara

1 cup bottled clam juice 

Kosher salt 

Ground pepper 

3/4 lb. chopped clams, drained (about 1 1/2 cups) or (3 - 6.5 oz. cans minced clams) 

Italian flat leaf parsley, chopped 

1 lb. linguine pasta 

1. In a large, high-sided frying pan, heat olive oil over medium heat. 

2. Add sausage if using and cook, breaking up clumps. When cooked, but still a hint of pink, use a slotted spoon to remove sausage and set aside in a bowl. 

3. Discard sausage fat, leaving about 2 tablespoons in pan. 

4. Add onions to the same pan and cook until lightly caramelized and translucent - about 6 minutes. 

5. Make a well in center of pan and add garlic. Cook, stirring, for another minute more. 

6. Add wine and thyme; bring to a simmer. 

7. Cook until reduced to about 1/2 cup, about 5 minutes. 

8. Add Marano's Marinara and clam juice. Raise heat to medium and bring to a simmer. Cook, stirring occasionally, until thickened - about 10 minutes. 

9. Add clams and cooked sausage, and bring back to a simmer. Continue simmering until the clams are just done, about 2 minutes more. 

10. Stir in a handful of chopped parsley.

11. Season to taste. Meanwhile, bring 4 quarts of salted water to boil in a large pasta pot. 

12. Add linguini, stir, then cook until al dente - 10 to 12 minutes. 

13. Drain and return pasta to pot. 

14. Add a ladle or two of sauce and toss to coat the linguini. 

15. Serve in bowls and top with more sauce.  

TIP: Chopped clams are good, but often the liquid they come in tastes a little a little more than salt; therefore, drain the chopped clams before using. 

  Prep Time: 15 mins | Cook Time: 40 min | Difficulty: Easy | Servings: 4 to 6 

12 oz. pasta (best with short-style pasta, such as fusilli, orecchiette, or penne) 

1 large eggplant, peeled and cut into 1-inch cubes 

2 large zucchini, cut into 1-inch cubes 

1 lb. asparagus spears, bottoms trimmed, cut into pieces 

5 tbsp. extra-virgin olive oil, divided

Salt and pepper

1 lb. ground beef (or ground turkey), protein is optional 

1-15.5 oz. jar Marano’s marinara

1. Preheat oven to 425°. Line a baking sheet with parchment paper. 

2. Bring a large pot of water to a boil. Add salt and pasta to boiling water. Cook according to package directions, stirring often, until al dente. Reserve ¼ cup cooking water, then drain pasta and return it to pot.

3. Meanwhile, toss eggplant, zucchini, asparagus, and 3 tablespoons oil together in large bowl, then divide evenly into prepared baking sheet, spreading in single layer if possible. Sprinkle with salt and pepper, and roast, until browned and tender — about 30 minutes. Set aside.

4. In a large sauté pan over medium-high heat, add 2 tablespoons oil. Once hot, add ground beef, salt and pepper, and cook; breaking up meat with spoon, cooking until meat is no longer pink. 

5. Pour marinara sauce over the cooked meat. Spoon in the roasted vegetables and combine. Stir in the pasta, making sure it’s well coated. Bring to a simmer. Adjust consistency with additional cooking water and season with salt and pepper, if necessary. 

6. Pour into a large serving dish. Garnish with parmesan cheese. Serve warm. 

Prep Time: 30 mins | Cook Time: 20 | Difficulty: Easy | Servings: 4

2 tablespoons butter, unsalted

2 shallots, minced

2 garlic cloves, minced

4 - 6 medium zucchini prepared as noodles (use spiralizer or buy already cut) 

Salt and pepper, to taste

1-15 oz. jar Marano's Tomato Basil Marinara

1/4 cup parmesan cheese, grated (optional)

Handful fresh basil leaves, chopped 

Prepare zucchini noodles: Place "noodles" in a strainer and salt. Let sit about 20 minutes. Discard liquid. Using paper towels or a clean kitchen towel, gently squeeze out any remaining liquid from noodles.

Heat large skillet on medium-high heat. Add butter, shallots, garlic, and cook about 2 minutes, until shallots are translucent. 

Add zucchini noodles into pan and cook slightly to release more moisture. Add marinara, a few tablespoons at a time, until to get your desired texture and sauce is heated through.  Add parmesan (optional) and gently stir to combine.  

Turn off heat. Sprinkle in the fresh basil. Serve.

Prep Time: 30 mins | Cook Time: 20 | Difficulty: Easy | Servings: 4

 8 oz. rigatoni pasta 

1 lb. chicken breast 

Salt and pepper, to taste 

3 tbsp. extra virgin olive oil 

1/3 cup chicken broth 

15.5 oz. jar of Bama Red sauce 

1/2 cup heavy cream

1/4 cup Greek plain yogurt

3/4 cup Italian blend cheese

1.  Pre-heat oven to 350 degrees.
2. Bring large pot of water to a boil. Cook pasta according to directions on box. 
3. Slice chicken breasts horizontally (if thick).
4. Pat chicken dry with paper towels and season with salt and pepper.
5. Heat 2 tbsp. oil in 12-inch skillet over medium-high until just smoking.
6. Cook breasts until lightly browned, about 3 mins. per side - should be 'just' cooked through.
7. Add 1 tbsp. oil and repeat with remaining breasts.
8. Remove chicken from skillet and set a side.
9. Deglaze skillet with 1/3 chicken broth.
10. Cut chicken into bite-size pieces and put back into pan and simmer 2 mins.
11. Comine sauce, heavy cream and yogurt. 
12. In a casserole dish, mix cooked pasta, chicken, sauce mixture and 1/2 the Italian cheese.
13. Top with remaining Italian cheese and bake for 20 mins or until heated through.