Recipes Featuring Patsy’s Vodka Sauce

Recipes Featuring Patsy’s Vodka Sauce

PORK SCALOPPINE ALLA VODKA

10 ounces fresh mushrooms, sliced
1 pound boneless center-cut pork loin, cut into slices just over 1/4 inch thick
1/2 cup all-purpose flour, for dredging
1/2 cup olive oil
3 scallions, thinly sliced
1 cup chicken stock, or water
3 cups (24 ounces) Patsy’s Vodka Sauce
1/4 cup chopped fresh basil

Blanch mushroom slices in boiling water for 2 minutes. Drain and set aside. Gently pound the slices of pork to slightly less than 1/4 inch in thickness. Dredge the pork scaloppine in flour, shaking off the excess. Heat olive oil in a large skillet and quickly sauté the scaloppine until lightly browned, about 1 minute on each side. (Do not crowd the skillet or the pork will not brown properly. Cook the scaloppine in a few batches.) Drain excess oil from the skillet. Arrange all of the scaloppine in the skillet and add the mushrooms, scallions, stock, and Patsy’s Vodka Sauce. Bring to a boil. Reduce heat, cover, and simmer for 10 minutes. Salt and pepper, to taste. Garnish with basil.
Yield: 4 servings

PENNE ALLA VODKA with Shrimp

1 pound penne pasta, cooked to package directions
1 to 1 1/2 pounds large or extra-large shrimp, peeled and deveined
3 cups (24 ounces) Patsy’s Vodka Sauce
1/2 cup water

Cut shrimp into small pieces. In a large saucepan, bring Patsy’s Vodka Sauce to a boil. Add water and shrimp. Reduce heat, cover, and simmer for 7 minutes. Salt and pepper, to taste. Serve over pasta.
Yield: 4 servings

CHICKEN ALLA VODKA
WITH ASPARAGUS AND ARTICHOKE HEARTS

1 pound fresh asparagus
4 skinless and boneless chicken breast halves
1/2 cup all-purpose flour, for dredging
1/2 cup olive oil
1 cup chicken stock, or water
3 cups (24 ounces) Patsy’s Vodka Sauce
1 can (14 ounces) artichoke hearts, drained and rinsed well

Snap off and discard the tough ends of the asparagus. Cut spears diagonally into 2-inch pieces and blanch in boiling water for 2 minutes. Drain, rinse under cold water and set aside. Rinse the chicken under cold water and pat dry with paper towels. Dredge the chicken in flour, shaking off the excess. Heat olive oil in a large skillet and saute the chicken breast halves until lightly browned, about 1 minute on each side. Drain excess oil from skillet and add stock, Patsy’s Vodka Sauce, asparagus, and artichoke hearts. Bring to a boil. Reduce heat, cover, and simmer for 10 minutes. Salt and pepper, to taste.
Yield: 4 servings

Patsy's Italian Restaurant, Inc.
Our Original and Only Location in Manhattan
236 W. 56 Street (Map)
(between Broadway and Eighth Avenue)
New York, NY 10019
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page last updated : September 18, 2008