7 points per serving.
I did not like this. I’d try to write more about it, but what could I possibly write about? The photo turned out pretty good, but the dish didn’t. I ended up making some kraft macaroni and cheese instead and apologized to Ben for such a bad tasting pasta. He said “Jenna, just for that, we are not getting married next Fall. You can still pay me your part for the house payment each month starting in June.” Ha ha ha! He’s so funny. 😉
On Weight Watchers facebook fan page they said you can substitute evaporated milk for cream. Since I had a can of evaporated milk and no heavy cream, I decided to try it. Maybe that was the first mistake? I love heavy cream, but it is so fattening and high in calories. I should have stuck to the recipe Ina had on her show one time for this. She had some kind of professional chef come on her show and make this, and it looked really good. The pasta was pretty though, it turned a bright orange color like it is in the picture.Print
Penne with Vodka
- 1 Tbsp unsalted butter
- 2 medium shallot(s), minced (about 1/2 cup)
- 2 medium garlic clove(s), minced
- 2 Tbsp parsley, fresh, minced
- 1/2 tsp sea salt, or other coarse salt
- 1/4 tsp black pepper, freshly ground
- 3 Tbsp canned tomato paste
- 2 oz vodka
- 1/8 tsp table salt, or to taste (for cooking pasta)
- 12 oz uncooked penne
- 1/2 cup(s) heavy whipping cream
- 20 leaves basil, fresh, cut into ribbons (chiffonade)
Heat a large skillet over a medium-low heat. Add butter, shallots and garlic; sauté until shallots start to caramelize, about 3 to 5 minutes. Add parsley, sea salt and pepper, stirring once or twice. Add tomato paste and mix to form a paste. Cook for about 5 minutes, moving paste around pan occasionally; add vodka. Scrap bottom of pan with a wooden spoon and cook for about 5 minutes more.
Meanwhile, bring a medium pot of salted water to a boil. Cook pasta according to package directions; drain.
Add cream to tomato sauce; reduce heat to low and simmer for about 3 minutes. Add pasta to sauce and mix to coat; top with basil and season to taste with salt and pepper. Yields about 1 cup per serving.