PointsPlus Value: 9
Prep time: 10 min
Cook time: 18 min
Serves: 6
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.
Ingredients
1 Tbsp unsalted butter
2 medium uncooked shallot(s), minced (about 1/2 cup)
2 clove(s) (medium) garlic clove(s), minced
2 Tbsp parsley, fresh, minced
1/2 tsp sea salt, or other coarse salt
1/4 tsp black pepper, freshly ground
3 Tbsp canned tomato paste
2 oz vodka
1/8 tsp table salt, or to taste (for cooking pasta)
12 oz uncooked penne
1/2 cup(s) heavy whipping cream
20 leaf/leaves basil, fresh, cut into ribbons (chiffonade)
Instructions
- Heat a large skillet over a medium-low heat. Add butter, shallots and garlic; sauté 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. Yields about 1 cup per serving.
Notes
- Serve immediately when the sauce is at its creamiest.
If you prefer a looser sauce, add some pasta-cooking water to the sauce.
