Whole Wheat Pasta and Light Vodka Sauce |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 6 |
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My momma shared this one with me. I have no idea where she found this recipe, but if anyone else knows, feel free to share! This sauce is also great with a little pancetta (or bacon). Ingredients:
1 tablespoon light butter |
1/2 tablespoon olive oil |
1/2 cup onion, chopped |
1 (14 1/2 ounce) can diced tomatoes (no-salt-added, preferred) |
1 (14 1/2 ounce) can crushed tomatoes |
1/4 teaspoon salt, to taste |
1 dash pepper (mixed-up pepper is our favorite, actually!) |
1 cup fat-free half-and-half (she also uses cream or 2% low-fat milk) |
1/4 cup vodka |
1/4 teaspoon crushed red pepper flakes (or more) |
1 lb whole wheat pasta |
Directions:
1. Melt butter with oil in large heavy saucepan over medium heat. Add onion and saute until translucent, about 8 minutes.
2. Add tomatoes and cook until almost no liquid remains in pan, stirring frequently about 15-25 minutes. (At this point, start a pot of water for the pasta.).
3. Add cream, vodka and red pepper and boil until thickened to sauce consistency, about 2 minutes. Season to taste with salt and pepper. (Sauce may be prepared 1 day ahead. Cover and refrigerate.).
4. Pour sauce over 1 lb cooked whole wheat pasta. Toss well, and serve with Parmesan cheese, if desired.
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