Lighter Penne à la Vodka

Yunhee Kim

Yield:

Makes 8 servings

Recipe Time

Prep: 5 Minutes
Cook: 20 Minutes

Nutritional Information

Calories 299
Fat 4 g
Satfat 1 g
Monofat 2 g
Polyfat 1 g
Protein 11 g
Carbohydrate 49 g
Fiber 4 g
Cholesterol 4 mg
Iron 2 mg
Sodium 409 mg
Calcium 76 mg

Ingredients

1 teaspoon salt
2 cups bottled marinara sauce, preferably no-sugar-added
1 1/2 cups 1% low-fat milk or plain soy milk
1 tablespoon crushed red pepper
1 pound whole-grain penne
1/4 cup vodka (inexpensive)
1/4 cup Parmigiano-Reggiano cheese, grated
1 tablespoon chopped fresh flat-leaf parsley, for garnish

Preparation

1. Bring a large pot of water to a boil over high heat. Add salt when simmering.

2. Warm marinara in a saucepan over medium heat. Slowly add milk, stirring until combined. Bring to a simmer, then lower heat; simmer until sauce reduces slightly. Add crushed red pepper.

3. Add penne to boiling water. Cook until almost done; add vodka to marinara mixture, and raise heat slightly. Drain pasta, reserving 1/2 cup cooking water.

4. In a large bowl, toss pasta with sauce and Parmigiano-Reggiano, adding some reserved water to thin sauce, if needed. Garnish with parsley, and serve.

Note:

Bethenny Frankel,

April 2009