Penne with Vodka Sauce

Serves: 6 / Preparation time: 15 minutes / Total time: 40 minutes

Using crushed tomatoes will yield more sauce.

Ingredients

■ 1 tablespoon olive oil
■ 1 tablespoon butter
■ 2 cloves garlic, peeled, minced
■ 2 shallots, minced
■ ¼ to ½ teaspoon crushed red pepper flakes, or to taste
■ ½ cup vodka
■ 1 can (28 ounces) diced or crushed tomatoes
■ Sea salt and freshly ground black pepper
■ 16 ounces penne pasta
■ 1 cup heavy whipping cream or half-and-half, warmed
■ ½ cup shredded Parmesan cheese, divided
■ 2 tablespoons fresh chopped flat-leaf parsley or fresh basil

Directions

In a large skillet, heat the oil and butter over medium heat. Add the garlic and sauté about 1 minute or until it takes on just a smidge of color. Add the shallots and crushed red pepper and sauté for 3 to 5 minutes. Add the vodka to the skillet and continue to cook a few minutes or until the vodka is reduced by about half. Add the tomatoes, and bring the sauce just to a boil, reduce the heat and simmer for 10 minutes. Season the sauce with salt and pepper.

Meanwhile, cook the 1pasta according to package directions. Drain the pasta and reserve about ½ cup pasta cooking water in case you need to thin out the sauce.

Stir the cream into the sauce and increase heat slightly. When sauce returns to a bubble, remove it from the heat and stir in ¼cup of the cheese and the drained pasta, stirring to coat the pasta. If the sauce seems too thick, add some of the cooking water.

Serve in individual bowls, sprinkle with more cheese and garnish with parsley.

From and tested by Susan M. Selasky for the Free Press Test Kitchen.

494 calories (30% from fat), 16 grams fat (8 grams sat. fat), 70 grams carbohydrates, 11 grams protein, 530 mg sodium, 40 mgcholesterol, 6 grams fiber.

Rigatoni Pasta Pie:

From Karen Barnes......

Rigatoni Pasta Pie:
1 lb rigatoni pasta
1 lb ground beef (I used ground sirloin)
2 garlic cloves (minced)
1/4 teaspoon fresh ground pepper
1 small jar of spaghetti sauce
cooking spray
salt
1 cup finely grated Parmesan cheese
2 cups grated mozzarella cheese
4oz cream cheese
15oz ricotta cheese
2 eggs
1 tsp basil
1 tsp oregano
1 cup onion
spring form pan

DIRECTIONS:
Boil the noodles according to the directions on the box. Stop cooking when they're still very firm and avoid stirring so they do not fall apart. Once done, drain and run cold water over so they are cool enough to handle. You can add a little bit of oil if they start to stick.

Brown the ground beef and drain excess grease. Add chopped onion and garlic. After about 5 minutes add cream cheese and stir until melted. Add spaghetti sauce next. 

Use a small mixing bowl to mix the ricotta, Parmesan, basil, oregano and 2 eggs until smooth. Set aside.
Tightly pack pasta into pan, standing each piece on end. Use cooking spray on the bottom of the spring form pan first to avoid sticking. Put a zip lock bag inside a tall glass and fill the bag with the cheese mixture. Close the bag and snip the corner of the bag and pipe a small amount into each noodle. After piping, pour the red sauce over the whole top and push down as much as possible.

Top with 2 cups of mozzarella cheese. (Recipe calls for 2 cups but you could use low fat or skim to cut calories.)

Bake at 350 for 20 minutes and then broil until the cheese turns bubbly.