HEALTHY PENNE ALLA VODKA
Healthy Penne alla Vodka is a low fat spin on traditional vodka sauce. It is creamy, flavorful, and takes less than an hour to make. A hot batch of penne with creamy tomato sauce is the perfect meal for a weeknight or date night at home. Top each bowl with fresh basil ribbons and grated cheese and pair with a glass of wine for an impressive home cooked meal.
Provided by Kathleen Higashiyama
Categories Pasta
Time 55m
Number Of Ingredients 15
Steps:
- In a medium pot or dutch oven, heat olive oil and butter on medium heat. Add onions and garlic and cook uncovered for 5 minutes until the onions are translucent. Stir in dried oregano, dried basil, and red chili flakes and cook for 1-2 minutes.
- Stir in vodka and simmer for about 7 minutes until the alcohol cooks off. While the vodka cooks, add tomatoes to a blender with salt and pepper, then puree for 1-2 minutes. Add pureed tomatoes to the pot and stir. Cook covered on low heat for 30 minutes.
- While the sauce is cooking, bring 5 quarts of salted water to a boil. Add the penne to the water and stir occasionally. Cook until al dente, about 10 minutes. Drain the pasta and set aside.
- Once the sauce is cooked, stir in 1/4 cup of Parmigiano-Reggiano and Greek yogurt until it becomes creamy and pink. Add salt and pepper to taste and half of the basil. Add the pasta to the sauce and gently stir to combine.
- Serve in bowls and sprinkle additional basil and Parmigiano-Reggiano or parmesan cheese on each serving.
Nutrition Facts : Calories 369 kcal, Sugar 4 g, Sodium 513 mg, Fat 3 g, SaturatedFat 1 g, TransFat 1 g, Carbohydrate 60 g, Fiber 3 g, Protein 14 g, Cholesterol 4 mg, UnsaturatedFat 2 g, ServingSize 1 serving
LOW FAT PENNE A LA VODKA
This is a low fat version of Recipe #214699, requested by Mosma in the "Lighten up your favorite comfort food" game. If you don't care for mushrooms, just omit them.
Provided by Maito
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat 2 teaspoons of oil over medium to medium high heat in a large saucepan. Saute onion until starting to brown, about 5-6 minutes.
- Add crushed tomatoes, oregano, basil, salt, and pepper. Simmer on low to medium low heat for 10 minutes.
- During this time, heat 1 teaspoon of oil in a large saucepan over medium high heat. Saute the mushrooms and hot pepper flakes about 5 minutes. Reserve pan.
- Add tomato paste to tomato sauce and mix well. Stir in vodka and mushrooms and simmer for 10 more minutes.
- Start water to boil for pasta.
- Add milk to sauce and incorporate well. Cook another 20-30 minutes, stirring occasionally. Keep sauce at a low simmer while cooking pasta.
- Cook whole wheat pasta until al dente, about 15 minutes. Drain pasta.
- Heat 1/2 tablespoon of oil in a large skillet (you can use the same pan you cooked the mushrooms in). Add pasta and stir to glaze. Add parmesan cheese and mix thoroughly. Stir in sauce. Garnish with basil, and serve.
Nutrition Facts : Calories 471.8, Fat 7.8, SaturatedFat 1.6, Cholesterol 4, Sodium 424.4, Carbohydrate 80.7, Fiber 10.5, Sugar 6.4, Protein 19.9
LIGHTENED-UP PENNE A LA VODKA
You save big on fat here by replacing some of the cream with 2-percent Greek yogurt, which provides the same creaminess and richness as a full-fat version.
Provided by Food Network Kitchen
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Add the penne and cook according to package directions. Drain, reserving 1 cup of the cooking water.
- Whisk the yogurt with the cream in a measuring cup and set aside.
- Meanwhile, heat the oil in a large skillet over medium heat. Add the shallots and 1/2 teaspoon salt and cook, stirring occasionally, until slightly softened, about 3 minutes. Add the garlic and red pepper flakes and cook, stirring, for 30 seconds. Remove from the heat and stir in the tomatoes and vodka. Return the skillet to medium heat, bring to a simmer, and cook, stirring often, until the alcohol cooks off and the sauce comes together and thickens, about 7 minutes. Stir in the yogurt-cream mixture and cook until the sauce thickens slightly, about 3 minutes.
- Add the pasta, Parmesan, parsley and 1/2 teaspoon salt to the skillet and toss to combine. Use the reserved pasta water to thin the sauce as needed.
Nutrition Facts : Calories 560 calorie, Fat 14 grams, SaturatedFat 6 grams, Cholesterol 30 milligrams, Sodium 1010 milligrams, Carbohydrate 79 grams, Fiber 5 grams, Protein 19 grams, Sugar 4 grams
FABULOUS PENNE A LA VODKA
This is the best Penne a la Vodka I have ever had! I cannot even order it in restaurants anymore, since it will never stand up to this fantastic recipe!
Provided by mosma
Categories Penne
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Heat the oil in a large saucepan; when hot, saute the onions until golden brown, about 5 minutes. Add crushed tomatoes to the saucepan.
- Stir in the oregano, basil, salt and pepper and simmer 1 hour to concentrate flavors.
- While the sauce is cooking, heat 4 T of the butter in a skillet over medium heat. Saute the mushrooms and hot pepper flakes until the mushrooms are golden.
- Carefully add the vodka and simmer for 5 minutes to cook off the alcohol.
- Add the heavy cream and bring to a simmer; pour the cream mixture into the tomato puree; stir to mix. Keep the sauce warm while cooking the pasta.
- Add the kosher salt to 6 quarts of water. Bring to a rolling boil. Add pasta to boiling water; cook uncovered until pasta is al dente, about 12 minutes. Drain well.
- Melt the remaining 4 T of butter in a large skillet. Stir in pasta to glaze, then add Parmesan cheese and mix thoroughly. Stir in 1/3 or the sauce and mix with the pasta; divide among plates. Top each plate with some additional sauce; pass remaining sauce and additional cheese at the table.
PENNE A LA VODKA III
Delicious and easy to make! Crushed tomatoes, garlic and cream make this vodka sauce a winner.
Provided by KATHYCARINI
Categories Main Dish Recipes Pasta
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Bring a large pot of lightly salted water to a boil. Add penne pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a skillet, saute garlic in a little olive oil. Pour in tomatoes and cook for about 20 minutes. Stir in the vodka. Add cream and red pepper flakes. Cook for another 10 minutes. Serve over the cooked penne.
Nutrition Facts : Calories 620.3 calories, Carbohydrate 97.7 g, Cholesterol 54.3 mg, Fat 17.8 g, Fiber 7.6 g, Protein 19.1 g, SaturatedFat 9.8 g, Sodium 280 mg, Sugar 3.8 g
PENNE A LA VODKA II
This is an easy recipe. The sauce can be made while you cook the pasta. Sprinkle with Parmesan cheese.
Provided by LIAROSE
Categories Main Dish Recipes Pasta
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- In a large skillet over medium heat, cook garlic in olive oil until tender, 1 to 2 minutes. Stir in tomatoes, breaking up a bit with fork. Stir in basil, salt and pepper and simmer 15 minutes. Stir in vodka and cook 15 minutes more.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Stir cream into sauce and cook 10 minutes more. Toss with hot pasta.
Nutrition Facts : Calories 631.8 calories, Carbohydrate 62.9 g, Cholesterol 108.7 mg, Fat 35.8 g, Fiber 3.9 g, Protein 12.9 g, SaturatedFat 19.3 g, Sodium 221.4 mg, Sugar 5.7 g
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LIGHTER PENNE A LA VODKA RECIPE | HEALTH.COM
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Servings 8Calories 299 per servingTotal Time 25 mins
- Warm marinara in a saucepan over medium heat. Slowly add milk, stirring until combined. Bring to a simmer, then lower heat; simmer until sauce reduces slightly. Add crushed red pepper.
- Add penne to boiling water. Cook until almost done; add vodka to marinara mixture, and raise heat slightly. Drain pasta, reserving 1/2 cup cooking water.
- In a large bowl, toss pasta with sauce and Parmigiano-Reggiano, adding some reserved water to thin sauce, if needed. Garnish with parsley, and serve.
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- Cook the penne pasta in salted water according to the package directions. Reserve 1/2 cup of the pasta water and then drain the pasta.
- In a dutch oven or a large skillet with at least 3-inch high sides, heat the olive oil over medium heat. Add the onions and the garlic and stir to coat. Cook for 2-3 minutes, stirring occasionally so the garlic doesn't burn, then set the temperature to low and season with kosher salt and the red pepper flakes. Cook until the onions are soft and lightly golden, about 5 minutes, stirring occasionally.
- Bring the heat back up to medium, add the vodka and cook for another 4-5 minutes or until the vodka has reduced by half.
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