Gourmet Penne Rigate with Polar Grape Tomatoes, Shiitake Mushrooms & Vodka

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 335.9
  • Total Fat: 11.1 g
  • Cholesterol: 20.2 mg
  • Sodium: 677.6 mg
  • Total Carbs: 30.1 g
  • Dietary Fiber: 10.2 g
  • Protein: 20.2 g

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Number of Servings: 8


    12 oz. Martha Gooch Pasta Reduced Carb Penne Rigate
    6 slices bacon, cut into 1 inch pieces
    1 tbsp extra virgin olive oil
    1 clove garlic, sliced into slivers
    6 whole green onions or scallions, sliced on the diagonal
    4 fl oz. vodka
    10 oz. Polar Grape tomatoes
    4 oz. Polar Shiitake mushrooms, drained
    1 cup red bell pepper slices
    Sea Salt to taste
    1 cup Fat free half and half
    5 Fresh Basil leaves, torn
    1-6oz. package Provolone cheese


1) Place a large pot of cold, salted water over high heat to come to a boil.
2) In a large saute pan on medium heat, cook and render fat from the bacon.
3) Once the bacon is almost crisp, remove it from the pan and set aside. Do not clean the pan.
4) Add the olive oil and when it is hot return the bacon to the pan along with the garlic. Saute until the garlic turns light golden brown, then add the onion and saute until it becomes translucent, a few minutes
5) Add the voldka and let it reduce by half, then add the Polar Grape tomatoes, Polar Shiitake mushrooms, red bell pepper and salt.
6) Simmer the sauce uncovered for about 30 minutes, stirring occasionally, then add the evaporated milk and simmer for another 10 minutes.
7) Once you've added the evaporated milk, put the pasta in the boiling water and cook until al dente according to package directions.
8) Remove the sauce from the heat, add the basil and the cheese, and stir well.
9) Drain the pasta, rinse with cold water and return it to the pot it was cooked in.
10) Pour the sauce over the pasta and mix gently until the pasta is coated completely. Serve immediately.

Number of Servings: 8

Recipe submitted by SparkPeople user CHUCKLES07.

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