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
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
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
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
PASTA ALLA VODKA
Sit back and tuck into a big bowl of pasta alla vodka, a creamy tomato pasta with - as you can guess - vodka, which balances out the intense flavours
Provided by Esther Clark
Categories Dinner
Time 30m
Number Of Ingredients 10
Steps:
- Heat the oil in a large frying pan or casserole dish. Add the shallot and a large pinch of salt and gently fry over a low heat for 10 mins or until softened and translucent. Add the garlic and chilli flakes and cook for 30 seconds. Stir through the tomato purée, cook for 2 mins, then stir through the vodka and cook for 3 mins. Quickly stir through the cream to combine, then remove from the heat.
- Cook the pasta in salted water following pack instructions. Drain and reserve 150ml cooking water. Add roughly 50ml of the water to the tomato sauce, then tip in the pasta and cheese, tossing everything together over a low heat until well coated and glossy (loosen with a splash more of the cooking water if it's a little dry). Season to taste, then serve with a sprinkling of the extra parmesan, a good grinding of black pepper and the basil leaves scattered over the top.
Nutrition Facts : Calories 866 calories, Fat 43 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 9 grams sugar, Fiber 9 grams fiber, Protein 20 grams protein, Sodium 0.4 milligram of sodium
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