Lightened Up Penne A La Vodka Food

PENNE ALLA VODKA

Steps:

• Cook the pasta according to package directions.
• Saute the garlic and onions in 2 tablespoons butter and the olive oil in a saucepan over medium heat until soft. Pour in the vodka, being careful if your stove has an open flame (remove the pan from the heat before adding). Cook and reduce for 2 to 3 minutes, then pour in the tomato puree. Stir the mixture until it's thoroughly combined, then reduce the heat to low. Pour in the heavy cream. Stir to combine, then turn heat to the lowest simmer possible. Sprinkle in the red pepper flakes and add salt and pepper to taste. Finally, stir in the remaining 1 tablespoon butter. Pour the drained pasta into the sauce and toss to combine. Sprinkle on the Parmesan, then sprinkle on more red pepper flakes if desired.

LIGHTENED-UP PENNE A LA VODKA

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.

PENNE ALA VODKA

Steps:

• Cook penne according to directions on package. Drain and set aside. In a large skillet heat olive oil. Add garlic and cook for 30 seconds. Add vodka and cook until the flames dissipate. Add cream and bring to a boil. Reduce heat so that cream simmers. Stir until mixture has reduced in volume by half. Add tomato sauce and season with salt and pepper. Add cooked pasta. Stir until coated and heated through. Serve with grated Parmesan cheese.

LOW FAT PENNE A LA VODKA

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.

SKINNY PENNE ALLA VODKA SAUCE

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.

FABULOUS PENNE A LA VODKA

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.

LIGHTER PENNE à LA VODKA - BETHENNY FRANKEL

Steps:

• Bring a large pot of water to a boil over high heat. Add salt when simmering.
• 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.