Main Course: Penne Pasta with Tomato Vodka Sauce

on Mar 19, 2004

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Penne Pasta with Tomato Vodka Sauce

1 pound Penne pasta
1/4 cup olive oil
1 large onion, chopped
4 cloves garlic, minced
2 15-oz. cans crushed tomatoes
1/2 pound Canadian bacon or smoked ham, diced
1/2 tsp. crushed red pepper
2 cups frozen peas
1 cup heavy cream or half and half
1/2 cup vodka
1/2 cup Romano cheese, grated

Saute onion and garlic in olive oil until just golden brown. Add tomatoes, Canadian bacon, crushed red pepper and peas and cook for about 5 minutes. Add cream and vodka and cook an additional 5 minutes. Meanwhile boil pasta until cooked al dente and drain. Serve sauce over pasta and sprinkle with Romano cheese.

The Skinny: Use evaporated milk or low fat half and half instead of cream. We are not aware of a substitute for vodka. If you cannot have any alcohol, just leave out the vodka or substitute an equal measure of apple cider.

Arugula Salad

6 cups washed arugula or mixed greens
1 fresh yellow pepper, thinly sliced
1/2 cup fresh mushroom, sliced
1/4 cup green onion, chopped
2 Tbsp. olive oil
4 Tbsp. lemon juice
1 tsp. sugar
1/2 tsp. dry mustard
Salt and pepper

Place washed arugula, yellow pepper, mushrooms and green onions in a large bowl and toss. Combine remaining ingredients in a cruet and shake well. Pour over salad and toss. Make the dressing a few hours ahead of time to allow the flavors to blend.

The Skinny: This recipe of pretty healthful as is.