Penne with Vodka Sauce
Yes, there's actual cream and vodka in our lightened up version of this Italian specialty - just enough for fantastic flavor without all of the calories and fat.
- 1 tablespoon unsalted butter
- 2 medium uncooked shallots, minced
- 2 medium garlic cloves, minced
- 1/2 teaspoon sea salt, or other coarse salt
- 1/4 teaspoon black pepper, freshly ground
- 3 tablespoons canned tomato paste
- 2 ounces vodka
- 1/8 teaspoon table salt, or to taste
- 12 ounces uncooked penne
- 1/2 cup heavy whipping cream
- 20 leaves fresh basil, cut into ribbons
- Heat a large skillet over a medium-low heat. Add butter, shallots, and garlic; saute until shallots start to caramelize, about 3 to 5 minutes. Add parsley, sea salt, and pepper, stirring once or twice. Add tomato paste and mix to form a paste. Cook for about 5 minutes, moving paste around pan occasionally; add vodka. Scrap bottom of pan with a wooden spoon and cook for about 5 minutes more.
- Meanwhile, bring a medium pot of salted water to a boil. Cook pasta according to package directions; drain.
- Add cream to tomato sauce; reduce heat to low and simmer for about 3 minutes. Add pasta to sauce and mix to coat; top with basil and season to taste with salt and pepper.
- Recipe courtesy of Weight Watchers
Per serving: 335 kcal cal., 10 g fat (6 g sat. fat), 47 g carb., 2 g fiber, 3 g sugar, 8 g pro., 7 mg calcium, 0 mg iron. Percent Daily Values are based on a 2,000 calorie diet