Lighter Penne with Vodka Sauce

Another re-made recipe this week. I have to admit I was skeptical because I make THE BEST Vodka sauce. Now that we're trying to eat healthier we gave this recipe a shot.

INGREDIENTS

• 2 tsp butter
• 5 cloves garlic, minced
• 3 shallots, minced
• 3 oz prosciutto, chopped
• 1/8 tsp red pepper flakes
• 28 oz can crushed tomatoes
• 14 oz can diced tomatoes
• 1/2 cup vodka
• salt and pepper
• 1/2 cup half and half
• 1/4 cup fresh basil, chopped
• 12 oz uncooked (6 cups cooked) whole wheat or high fiber penne

DIRECTIONS

In a large sauté pan heat butter on a low flame. Add garlic and shallots and sauté until soft, about 2 minutes. (I disagree- heat needs to be on at least medium)

Add prosciutto and red pepper flakes and cook another minute. Add tomatoes, vodka, salt and pepper and cook on low, covered about 20 minutes. (Again, I disagree. Heat needs to be on medium or medium-high)

Add basil and half and half, mix well and cook another 5 minutes.

Serve this over pasta and top with grated cheese.

VERDICT

There's just no faking the good stuff. Without the heavy cream this sauce didn't get the nice pink hue that vodka sauce should have. And despite all the red pepper flakes I added (A LOT), there wasn't much flavor. It wasn't bad, it was just a good recipe.

On another note, this makes a LOT of sauce. I poured half into a freezer bag and stashed it in the freezer for a quick meal another night.
NUTRITION

Serving Size: 1 cup pasta, 1/2 cup sauce •Calories: 356