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Sunday, June 7, 2009

Lighter Penne à La Vodka

Review: This was a quick and easy vodka sauce that turned out very tasty.  A tablespoon of crushed red pepper was a bit much for my family, but they all still ate it anyway.

Lighter Penne à La Vodka

Bethenny Frankel Recipe #375293

Bethenny Frankel is from The Real Housewives of New York City. She is also a natural food chef and cooks for many celebrities. I love pasta, especially when it doesn't have all the guilt attached. Enjoy!
by Nif

25 min | 10 min prep

SERVES 4

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

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

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.

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.

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.

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