Low Fat Penne A La Vodka Recipes

Steps:

• Heat the oil in a large frying pan or casserole dish. Add the shallot and a large pinch of salt and gently fry over a low heat for 10 mins or until softened and translucent. Add the garlic and chilli flakes and cook for 30 seconds. Stir through the tomato purée, cook for 2 mins, then stir through the vodka and cook for 3 mins. Quickly stir through the cream to combine, then remove from the heat.
• Cook the pasta in salted water following pack instructions. Drain and reserve 150ml cooking water. Add roughly 50ml of the water to the tomato sauce, then tip in the pasta and cheese, tossing everything together over a low heat until well coated and glossy (loosen with a splash more of the cooking water if it's a little dry). Season to taste, then serve with a sprinkling of the extra parmesan, a good grinding of black pepper and the basil leaves scattered over the top.

Steps:

• Heat 2 teaspoons of oil over medium to medium high heat in a large saucepan. Saute onion until starting to brown, about 5-6 minutes.
• Add crushed tomatoes, oregano, basil, salt, and pepper. Simmer on low to medium low heat for 10 minutes.
• During this time, heat 1 teaspoon of oil in a large saucepan over medium high heat. Saute the mushrooms and hot pepper flakes about 5 minutes. Reserve pan.
• Add tomato paste to tomato sauce and mix well. Stir in vodka and mushrooms and simmer for 10 more minutes.
• Start water to boil for pasta.
• Add milk to sauce and incorporate well. Cook another 20-30 minutes, stirring occasionally. Keep sauce at a low simmer while cooking pasta.
• Cook whole wheat pasta until al dente, about 15 minutes. Drain pasta.
• Heat 1/2 tablespoon of oil in a large skillet (you can use the same pan you cooked the mushrooms in). Add pasta and stir to glaze. Add parmesan cheese and mix thoroughly. Stir in sauce. Garnish with basil, and serve.

Steps:

• Bring a large pot of salted water to a boil. Add the penne and cook according to package directions. Drain, reserving 1 cup of the cooking water.
• Whisk the yogurt with the cream in a measuring cup and set aside.
• Meanwhile, heat the oil in a large skillet over medium heat. Add the shallots and 1/2 teaspoon salt and cook, stirring occasionally, until slightly softened, about 3 minutes. Add the garlic and red pepper flakes and cook, stirring, for 30 seconds. Remove from the heat and stir in the tomatoes and vodka. Return the skillet to medium heat, bring to a simmer, and cook, stirring often, until the alcohol cooks off and the sauce comes together and thickens, about 7 minutes. Stir in the yogurt-cream mixture and cook until the sauce thickens slightly, about 3 minutes.
• Add the pasta, Parmesan, parsley and 1/2 teaspoon salt to the skillet and toss to combine. Use the reserved pasta water to thin the sauce as needed.

Steps:

• Cook the pasta according to package directions.
• Saute the garlic and onions in 2 tablespoons butter and the olive oil in a saucepan over medium heat until soft. Pour in the vodka, being careful if your stove has an open flame (remove the pan from the heat before adding). Cook and reduce for 2 to 3 minutes, then pour in the tomato puree. Stir the mixture until it's thoroughly combined, then reduce the heat to low. Pour in the heavy cream. Stir to combine, then turn heat to the lowest simmer possible. Sprinkle in the red pepper flakes and add salt and pepper to taste. Finally, stir in the remaining 1 tablespoon butter. Pour the drained pasta into the sauce and toss to combine. Sprinkle on the Parmesan, then sprinkle on more red pepper flakes if desired.