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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Greatest Spaghetti Sauce

Greatest Spaghetti Sauce

 

2 lbs. Ground Beef

1 lb. Jimmy Dean ground Italian sausage

1 1/2 Cups Chopped Italian sausage link

6 cloves Garlic

1/2 cup Chopped white onion

1 cup Chopped white mushrooms

1 can Stewed or diced tomatoes

2 cans Tomatoes Sauce

1 can tomatoes paste

2 tbsp. Garlic Powder

2 tbsp. Garlic pepper

2 tbsp. Spaghetti Sauce seasoning (or one packet)

2 tbsp. minced onion

2 tbsp. onion powder

2 tbsp. minced garlic

Water

Spaghetti noodles

 

Brown and drain Ground beef, garlic, onions. Set aside. Brown and

drain ground sausage. Set aside. Add to crock pot ground beef mix and sausage. Add the rest of the ingredients. Stir. Cook on low heat for 6 hours. Stir every 2 hours. Add water as for desired consistency.

Boil noodles and serve. Delicious!!

Fresh Tomato Spaghetti Sauce

Fresh Tomato Spaghetti Sauce
1/4 c. vegetable oil
2 lg. onions, chopped
2 cloves minced garlic
1 lg. green pepper, chopped
12 c. fresh tomatoes, peeled
3 (12 oz.) cans tomato paste
3 tbsp. sugar
1 tbsp. salt
3/4 tsp. pepper
3 tbsp. oregano
2-3 bay leaves

Heat oil in large kettle and cook onion, garlic and green pepper until tender. Add remaining ingredients, stir well after each addition.

Simmer uncovered for 45-60 minutes. Remove bay leaves. Meatballs may be added now and cook for 30 minutes. This sauce freezes well.

Frozen Spaghetti Sauce

FROZEN SPAGHETTI SAUCE

2 large onions, chopped (about 2 cups)
2 cloves garlic, minced
1/3 cup oil
12 large ripe tomatoes
2 cups water or cooking wine
2 envelopes instant beef broth
4 tsp. basil leaves
2 bay leaves
2 tsp. salt
1 tsp. oregano
1 (12 oz.) can tomato paste

Wash, peel and cut up tomatoes. In a large kettle, sauté onion and garlic in oil till soft. Stir in tomatoes.  Cook about 5 minutes. Add remaining ingredients. Simmer for at least 1 hour. Put in freezer containers.

Makes 3 quarts