Penne Alla Vodka

Pasta with a creamy vodka-tomato sauce is a popular American-Italian dish. We've lightened it by using fat-free half-and-half and less olive oil, and we've increased the fiber by using multigrain pasta. The vodka adds a hint of dryness and perhaps a little sophistication, but you could substitute a dry white wine.

Yield: 7 servings (serving size: 1 cup)
Recipe from Oxmoor House

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 245
  • Fat: 6.2g
  • Saturated fat: 2.6g
  • Protein: 12.4g
  • Carbohydrate: 32.6g
  • Cholesterol: 11mg
  • Iron: 1.5mg
  • Sodium: 304mg
  • Calories from fat: 23%
  • Fiber: 3.9g
  • Calcium: 174mg

Ingredients

  • 10 ounces multigrain penne (such as Barilla Plus)
  • 1/2 cup fat-free half-and-half
  • 1 teaspoon all-purpose flour
  • 1 tablespoon olive oil
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1/4 cup vodka
  • 1/4 teaspoon crushed red pepper
  • 2 garlic cloves, minced
  • 2/3 cup grated Parmesan cheese

Preparation

  1. Cook pasta according to package directions, omitting salt and fat. Drain.
  2. While pasta cooks, combine 1/4 cup half-and-half and flour, stirring with a whisk until smooth. Add remaining 1/4 cup half-and-half.
  3. Heat oil in a large nonstick skillet over medium-high heat. Add tomatoes and next 3 ingredients, and cook 5 minutes. Add half-and-half mixture; cook 3 minutes or until thick, stirring occasionally.
  4. Place pasta in a large bowl; add tomato mixture and cheese. Toss well.
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