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Penne With Creamy Tomato Vodka Sauce

Penne With Creamy Tomato Vodka Sauce
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WebMD Recipe

I love this recipe because it is simple to make but the results are delicious.

  • 1 16-ounce package
    whole-wheat blend penne pasta
  • 2 tablespoons
    extra virgin olive oil
  • 3/4 cup
    chopped sweet onion
  • 1 tablespoon
    minced or chopped garlic
  • 1 28-ounce can
    Italian-style diced tomatoes
  • 1 teaspoon
    crushed red pepper, optional
  • 3/4 cup
    fresh basil, chopped
    salt, to taste
    pepper, to taste
  • 1/4 cup
  • 1 cup
    fat-free half and half
  • 1 cup
    low fat milk
  • 1/2 cup
    shredded or grated Parmesan cheese
  1. Start a large pot of lightly salted water boiling. Add the pasta and cook for 8 to 10 minutes or until al dente. Drain the noodles in a colander.
  2. Meanwhile, start heating the olive oil in a large, nonstick skillet over medium heat. Add the onion and garlic and sauté until tender (about 2-3 minutes). Stir in the canned tomatoes (breaking up the tomatoes with a fork if using canned whole tomatoes). Stir in the crushed red pepper (if desired), basil, salt and pepper, bring to a gentle boil, then reduce heat to simmer and let cook for 8-10 minutes more.
  3. Stir in the vodka and simmer 10 minutes more. Stir the fat-free half-and-half and milk into the tomato mixture and let the mixture simmer another 8-10 minutes. Toss the sauce with the hot penne pasta and sprinkle each serving with Parmesan cheese.
Nutritional Information

Makes: Makes 6 servings
  • Calories420
  • Protein20 g
  • Carbohydrates70 g
    • Dietary fiber10.5 g
  • Fat7 g
    • Saturated fat1.8 g
  • Cholesterol6 mg
  • Sodium320 mg
  • Calories from Fat14 percent.
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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