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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 156.1
  • Total Fat: 9.9 g
  • Cholesterol: 27.2 mg
  • Sodium: 532.6 mg
  • Total Carbs: 11.7 g
  • Dietary Fiber: 0.2 g
  • Protein: 1.8 g

View full nutritional breakdown of Lighter Tomato Vodka Cream Sauce calories by ingredient
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Lighter Tomato Vodka Cream Sauce

Submitted by: KHBERGER03

Introduction

One recipe for this creamy sauce called for 6 T. of oil. I cut that down to 1 T., and the result is every bit as good. You could probably cut the cream as well; the sauce is still quite rich. I like to cook baby spinach into the sauce at the very end -- if you want it too, add it when you add the pasta One recipe for this creamy sauce called for 6 T. of oil. I cut that down to 1 T., and the result is every bit as good. You could probably cut the cream as well; the sauce is still quite rich. I like to cook baby spinach into the sauce at the very end -- if you want it too, add it when you add the pasta
Number of Servings: 6

Ingredients

    1 T. Olive Oil
    1 small onion, cut into a small dice
    3 cloves garlic, minced or pressed
    red pepper flakes to taste
    28 oz. can whole tomatoes, crushed, with their juice
    1/4 c. vodka
    1/2 t. salt, or to taste
    1/2 c. heavy cream
    pasta of your choice - gnocchi or penne are classic choices (not included in nutrition calculation)
    baby spinach, optional
    fresh basil, chiffonade, optional
    grated parmesan, optional

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Directions

Start a pot of water boiling before you start the sauce -- it cooks quickly.

Heat olive oil in a skillet over low-medium heat. Add onion, garlic and red pepper flakes. You don't want any significant browning to occur, but cook to soften the vegetables. When they are soft, add the tomatoes, and simmer for several minutes. Add the vodka and cook several minutes more. Taste the sauce and add salt as desired.

At this point, your pasta should be nearly ready. If it isn't , let the sauce simmer while the pasta cooks, but don't reduce it too far.

Add the cream to the sauce, and continue to simmer. Add the cooked pasta to the sauce, and allow the sauce to boil until it thickens and coats the pasta. (Add the spinach with the pasta, if desired, and stir it into the sauce. It will wilt and cook while the sauce thickens.)

Serve pasta with fresh basil and grated parmesan if desired.

Number of Servings: 6

Recipe submitted by SparkPeople user KHBERGER03.






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Member Ratings For This Recipe

  • I made this, but i substituted the heavy cream for skim milk and low fat butter and a tablespoon of flour to thicken. I also am trying to reduce the amount of cans I use so i used half a jar of spaghetti sauce instead of canned tomatoes. It turned out really well, My bf had seconds. - 5/23/12

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  • This is a very good sauce. I didn't add the red pepper flakes cause my wife is pregnant and doing the whole nausea thing, but next time I think i'll add it, cause it's probably a lot better that way. - 11/11/11

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  • This sauce is a close second to a favorite restaurant gnocchi sauce! A discontinued dish, my 7 year old daughters favorite, and so finding a suitable replacement was not just a choice, it was practically a requirement ;) When I served this sauce with homemade gnocchi, she was delighted! - 7/7/11

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  • Very yummy! I agree that some more spices would be beneficial. But still tasted very good. Thanks - 6/22/11

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  • Delicious and easy! I added chicken and more spices for flavor, but this recipe was a great start. - 2/3/10

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