Penne with Vodka Cream Sauce

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Category : Pastas/Risottos

Recipe : Penne with Vodka Cream Sauce

Sauced with cream, tomato and vodka, this lightened version of a real restaurant
favorite is thought by many Americans to be an invention of nouvelle cuisine. The
Italians claim, however, that they've been enjoying it for years. Stewed Artichokes
makes a nice accompaniment.

Makes 4 servings

6 ounces penne
2 tablespoons + 2 teaspoons reduced-calorie tub margarine
3 medium shallots, finely chopped
1/4 cup low-sodium chicken broth
1 tablespoon tomato paste (no salt added)
1/4 teaspoon crushed red pepper flakes
1/4 cup heavy cream
1 fluid ounce (2 tablespoons) vodka
2 tablespoons minced fresh flat-leaf parsley
1 tablespoon + 1 teaspoon freshly grated Parmesan cheese

In a large pot of boiling water, cook the penne according to package directions.
Drain and place in a serving bowl; keep warm.
Place a medium nonstick skillet over medium heat 30 seconds; melt the margarine
30 seconds more. Add the shallots; cook, stirring frequently, 2-3 minutes, until
softened. Add the broth, tomato paste and pepper flakes; cook, stirring
constantly, about 1 minute, until combined.
Reduce the heat to low. Add the cream and vodka; cook, stirring constantly, 2
minutes, until heated through; do not let the mixture boil. Pour the sauce over the
penne and toss to coat. Sprinkle with the parsley and cheese. Divide evenly
among 4 plates and serve.

SERVING (1 CUP) PROVIDES: 1 Fat, 1/4 Vegetable, 2 Breads, 80 Optional Calories.

PER SERVING: 295 Calories, 12 g Total Fat, 5 g Saturated Fat, 22 mg Cholesterol,
115 mg Sodium, 35 g Total Carbohydrate, 1 g Dietary Fiber, 7 g Protein, 54 mg
Calcium