Friday, November 2, 2007


Penne alla vodka (recipe in the comments)
Tossed salad with Dijon vinaigrette

Mini M & Ms (J)
We originally got our Penne with vodka cream sauce recipe from a Weight Watchers cookbook we ended up with. It has now been drastically altered, and I'm sure it's less good for you. That said, it's not nearly as bad for you as penne alla vodka you'd get in a restaurant or from a jar. It has the richness of a much more caloric dish. Also, it's very easy (as you can see it's a Friday dinner, the night when we make our grocery list and clean the kitchen before we cook - see comments on October 28 - Chipotle Mac n Cheese). Yum.

Prep Notes
Difficulty: Easy
Chopping: Shallots, parsley
Time: 25 - 35 minutes
Make ahead: You can make the sauce ahead.

J: "How did we produce such goodness?"
M: "Pasta + Booze, who could complain???"


J said...

Penne Alla Vodka – M & J, inspired by “Simply the Best Italian” by Weight Watchers
Serves 4

1 lb. penne
1 ½ T olive oil
3 shallots, chopped
1 6 oz. can tomato paste
1 cup chicken broth
½ t red pepper flakes
2 -3 T vodka
½ cup heavy cream
3 T parsley, chopped
¼ cup Parmesan, grated

Cook penne. Drain.

Meanwhile heat oil in a deep skillet over medium heat. Add shallots and cook until softened.

As shallots cook, mix tomato paste, broth, and pepper flakes in a small bowl until smooth (you can microwave to make it easier to blend).

Add tomato paste mixture to shallots. Add the vodka, bringing the mixture to a slight simmer. Reduce heat to medium low. Add the cream. Cook, stirring constantly, to heat through. Do NOT allow to boil. Pour the sauce over the pasta. Stir in parsley and Parmesan.

Marcelle Manhattan said...

This sounds delicious! You know, at various times I've been inspired to try cooking ... this recipe is pretty tempting. Last night I ate a frozen dinner and a hagen-daaz milk shake, which I'm sure will make all the foodies shudder. What makes vodka sauce taste so good, anyway? It's always been one of my favorites. I bet it's the cream. Yum!

J said...

I think it's the cream/vodka combo. The vodka keeps the cream from being overwhelming or too rich and perks up the tomato flavors. You should try it - it's easy (only two things to chop and two pans) and super tasty!