Skinny Penne Alla Vodka Sauce Recipes

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SKINNY PENNE ALLA VODKA SAUCE



Skinny Penne Alla Vodka Sauce image

This restaurant quality pasta dish is absolutely delicious. The luscious, creamy, tomatoey vodka sauce is rich, slightly spicy, with just a zing of vodka. Penne Alla Vodka became quite popular in the late 80's and is still popular today... Normally it includes real cream for richness but I'm using reduced-fat milk. Great news though, it still retains the decadent flavor of a regular recipe but with a fraction of the fat and calories. In addition, I've placed it over fiber rich whole wheat penne instead of white pasta. The key to this sauce is using a premium vodka... It adds a clean, fresh taste. A less expensive brand will give a harsh taste. This skinny pasta dish has only 347 calories, and 7 grams of fat compared to Sbarro's Penne Alla Vodka at 640 calories and 28 grams of fat. Hope you try it soon. It's simply delicioso...

Provided by Nancy Fox

Categories     One Dish Meal

Time 25m

Yield 6 serving(s)

Number Of Ingredients 12

1 (28 ounce) can whole tomatoes
1 tablespoon extra virgin olive oil
1/2 cup onion, minced
1 tablespoon tomato paste
2 garlic cloves, minced
3/4 teaspoon salt
1/2 teaspoon red pepper flakes
1 cup premium quality vodka
1 cup reduced-fat milk
12 ounces whole wheat penne
6 tablespoons fresh grated parmesan cheese
2 tablespoons minced fresh basil

Steps:

  • In a blender or food processor, puree half the canned tomatoes until smooth. Chop the remaining tomatoes into ½ inch pieces, discarding the cores.
  • In a large saucepan over medium heat, heat the olive oil. Add the onions and tomato paste and cook until the onions are light golden, about 2 minutes. Stir occasionally. Add the garlic and pepper flakes and cook for about 30 seconds.
  • Stir in the pureed and chopped tomatoes and add the salt. Remove pan from heat and mix in the vodka. Return the pan to medium heat and simmer, stirring often, until the alcohol flavor is cooked off, about 8 minutes. Lower the heat if the simmering becomes too vigorous. Stir in the milk and cook about 1 minute more until hot.
  • In the meantime, in a large pot, cook pasta according to the directions on the package. Make sure to cook al dente, not over cooked. Drain.
  • Return the drained pasta to the pot, add the cooked sauce, and mix until combined. Cook over medium heat until the pasta absorbs some of the sauce.
  • Plate each serving and top with 1 tablespoon of cheese and a little basil.

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