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Penne With Creamy Tomato Vodka Sauce

WebMD Recipe

Penne With Creamy Tomato Vodka Sauce

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 vodka
  • 1 cup fat-free half and half
  • 1 cup low fat milk
  • 1/2 cup shredded or grated Parmesan cheese


Step 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.
Step 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.
Step 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.

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