Penne pasta in a light tomato-vodka sauce

Votes: 1

Time: 45 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 560, total fat 14 G., saturated fats 6 G., proteins 19 G., carbohydrates 79 G., fiber 5 G., cholesterol 30 mg, sodium 1010 mg, sugar 4 G.

Penne alla Vodka is Italian pasta in a delicious sauce made with pureed tomatoes, heavy cream, and vodka, which creates a smooth, rich sauce. Unlike the traditional dish, this recipe significantly reduces the fat content of the sauce by replacing half the heavy cream with semi-skim Greek yogurt, which maintains the creamy texture while reducing the calories. It also uses whole-grain penne pasta, rich in fiber, to ensure your dinner is not only delicious but also extremely healthy.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

340 g whole grain penne pasta
1/4 cup Greek yogurt, 2% fat
1/4 cup heavy cream
1 tbsp. l. olive oil
1 small shallot, chopped
2 cloves garlic, crushed
1/4 tsp red pepper flakes
1 can (800 g) of canned crushed tomatoes
1/3 cup vodka
0.5 tbsp. grated parmesan
0.5 cup chopped parsley leaves

Ingredient Substitution Suggestions

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Recipes with similar ingredients: penne pasta, pureed tomatoes, Parmesan cheese, red pepper flakes, vodka

Cooking the dish according to the recipe:

Bring a large saucepan of salted water to a boil. Add the penne pasta and cook according to package directions. Drain, reserving 1 cup of water.
Mix the yogurt and cream in a measuring cup and set aside.

Meanwhile, heat the olive oil in a large skillet over medium heat. Add the shallot and 1/2 teaspoon salt and cook, stirring occasionally, until the onion softens slightly, about 3 minutes. Add the garlic and red pepper flakes and cook, stirring, for 30 seconds. Remove from heat and add the tomatoes and vodka. Return the skillet to medium heat, bring to a simmer, and cook, stirring frequently, until the alcohol evaporates and the sauce thickens, about 7 minutes. Stir in the yogurt and cream and cook until the sauce thickens slightly, about 3 minutes.
Add the penne pasta, Parmesan, parsley, and 1/2 teaspoon of salt to the pan and stir. Use the reserved pasta water to thin the sauce if necessary.

Categories:

recipe / Healthy eating / Low fat content / Calorie content of prepared meals / Dinner / Main courses / Pasta / Food Network - recipes / Italian cuisine

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