Lighter Tomato Vodka Cream Sauce
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
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 pastaNumber of Servings: 6
Ingredients
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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
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.
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.
Member Ratings For This Recipe
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