Pasta with Vodka
Pasta with Vodka recipe
Yield
4 servingsPrep
5 minCook
15 minReady
20 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
pasta, penne
or other tubular pasta |
|
| 5 | tablespoons |
butter, unsalted
|
|
| ⅔ | cup |
vodka
Polish or Russian |
* |
| ¼ | teaspoon |
red pepper flakes
hot |
|
| 16 | ounces |
italian plum (roma) tomatoes
drained, seeded, pureed, (can use 3/4 cup Ponni crushed drained tomatoes) |
|
| ½ | cup |
light cream (half&half)
|
*
|
| ½ | teaspoon |
salt
|
|
| ¾ | cup |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
pasta, penne
or other tubular pasta |
|
| 75 | ml |
butter, unsalted
|
|
| 158 | ml |
vodka
Polish or Russian |
* |
| 1.3 | ml |
red pepper flakes
hot |
|
| 462.4 | ml/g |
italian plum (roma) tomatoes
drained, seeded, pureed, (can use 3/4 cup Ponni crushed drained tomatoes) |
|
| 118 | ml |
light cream (half&half)
|
*
|
| 2.5 | ml |
salt
|
|
| 177 | ml |
Parmesan cheese
grated |
|
Directions
Cook pasta until al dente (tender but firm) for 8 to 10 minutes.
Meanwhile, melt the butter in a large noncorrodible skillet over moderate heat.
Add the vodka and hot pepper and simmer for 2 minutes.
Add the puréed tomatoes and cream and simmer 5 minutes longer.
Season with salt.
When the pasta is al dente, drain well and pour into the skillet with the hot sauce.
Reduce the heat to low, add the cheese and mix thoroughly.
Serve with a salad and bread.
