Penne Alla Vodka
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 251.5
- Total Fat: 6.1 g
- Cholesterol: 14.7 mg
- Sodium: 150.1 mg
- Total Carbs: 36.3 g
- Dietary Fiber: 4.6 g
- Protein: 9.5 g
View full nutritional breakdown of Penne Alla Vodka calories by ingredient
Number of Servings: 4
Ingredients
-
1 teaspoon olive oil
3 cloves garlic, chopped
1/4 cup chopped red onion
3/4 teaspoon salt
1 14-ounce can no salt added diced tomatoes
Pinch red pepper flakes
1 (1 1/2 ounce) shot good quality vodka
2 tablespoons heavy cream
6 tablespoons evaporated nonfat milk
2 cups Dreamfield's low carb penne noodles
1/4 cup parmesan cheese, shredded
Fresh basil
Freshly ground black pepper
Directions
1. Bring a large pot of salted water to a boil on the back burner.
2. In a large saucepan, heat the oil with the garlic over low heat until the garlic begins to brown and becomes fragrant, about 3 minutes.
3. Add the onion, cover, and cook until the onion is softened, about 2 minutes.
4. Add the tomatoes and the red pepper flakes. Bring to a simmer, reduce the heat, and simmer very gently 10 minutes.
5. Stir in the cream, vodka and evaporated milk and simmer one more minute. (When adding vodka remove pan from any open flames)
6. Meanwhile, after the sauce has cooked five minutes, add the penne to the boiling water and cook until just shy of al dente. Drain, reserving about 1/2 cup pasta water.
7. Add the drained penne to the saucepan and simmer until the penne is al dente, 1 to 2 minutes, adding pasta water as needed. Stir in 1/4 cup of the parmesan.
8. To serve, divide pasta among four serving bowls. Top off with basil and black pepper to taste.
Serving Size: Makes 4 servings
2. In a large saucepan, heat the oil with the garlic over low heat until the garlic begins to brown and becomes fragrant, about 3 minutes.
3. Add the onion, cover, and cook until the onion is softened, about 2 minutes.
4. Add the tomatoes and the red pepper flakes. Bring to a simmer, reduce the heat, and simmer very gently 10 minutes.
5. Stir in the cream, vodka and evaporated milk and simmer one more minute. (When adding vodka remove pan from any open flames)
6. Meanwhile, after the sauce has cooked five minutes, add the penne to the boiling water and cook until just shy of al dente. Drain, reserving about 1/2 cup pasta water.
7. Add the drained penne to the saucepan and simmer until the penne is al dente, 1 to 2 minutes, adding pasta water as needed. Stir in 1/4 cup of the parmesan.
8. To serve, divide pasta among four serving bowls. Top off with basil and black pepper to taste.
Serving Size: Makes 4 servings