Penne alla Vodka

Penne alla Vodka

 I have a confession to make, this was the first time I had this pasta. Every time I thought about it, I would think about how much cream, fat and calories were in it and then I’d talk myself out of it. Here, there’s my compromise; there’s cream but it’s half & half, and it’s also half the amount other recipes call for!

Serves 4

1 375 g box of whole wheat penne

1 tbsp extra virgin olive oil

½ tsp red chili flakes

1 medium onion, diced

3 cloves garlic, crushed

½ Cup Vodka

1 680 ml jar of passata (strained tomatoes)

1 Cup stock (I use sodium reduced beef broth)

½ Cup half and half

Salt

Pepper

Handful fresh Italian parsley

Handful fresh basil

–  Bring a large pot of water to boil for the pasta.

–  Cook the pasta for 2 minutes less then the package directions.

–  Add the oil to a large sauté pan and then add the chili flakes to the oil; turn the heat to high to infuse the oil.

–  When the oil is hot, the chili flakes will start to sizzle, add the onions and season with salt and pepper.

–  Drop the heat to medium high and sauté the onions until they are soft and translucent, about 5 to7 minutes.

–  Add the garlic and sauté for about 30 seconds, careful not to let it burn.

–  Add the vodka (take a step back, the steam here is stronger then when adding wine). Take the pan away from the heat completely if you are working on an open flame.

–  Gently scrape the bottom of the pan with a wooden spoon to release any flavours.

–  Let the alcohol boil out, about a minute and then add the passata.

–  Add the stock to the jar and shake it to rinse out any remaining tomato sauce and then add it to the pan; mix well.

–  Season with salt and pepper.

–  Bring the sauce to a boil and then drop the heat to medium low and let the sauce simmer for 20 minutes.

–  Add the cream.

–  Remove one cup of the pasta water when the pasta has finished cooking (2 minutes less then package states) and add it to the sauce.

–  Add the pasta to the pan and turn the heat to medium, let the pasta finish cooking in the sauce.

–  Don’t let the sauce come to a boil though because the cream may curdle.

–  When the pasta is cooked, taste and adjust seasoning and then stir in the fresh parsley and basil.

–  Serve immediately.

Notes:

1. Yum!
2. Feel free to use 5% in place of half % half.
3. Serve with a grilled chicken or grilled shrimp, always a great way to boost to nutrients and lean protein.