email this pageIngredients
1 tablespoon olive oil
1 cup diced onion
3/4 cup diced carrots
1/3 cup vodka
1 (14 1/2-ounce) can diced fire-roasted tomatoes
1 (14 1/2-ounce) can diced tomatoes with roasted garlic
1 cup water
1 tablespoon tomato paste
1 teaspoon sugar
1/4 teaspoon each kosher salt and pepper
1/4 cup heavy cream
6 cups hot, cooked penne pasta
Instructions
1 cup diced onion
3/4 cup diced carrots
1/3 cup vodka
1 (14 1/2-ounce) can diced fire-roasted tomatoes
1 (14 1/2-ounce) can diced tomatoes with roasted garlic
1 cup water
1 tablespoon tomato paste
1 teaspoon sugar
1/4 teaspoon each kosher salt and pepper
1/4 cup heavy cream
6 cups hot, cooked penne pasta
1. In a large nonstick skillet, heat oil over medium-high heat. Add onion and carrot; cook, stirring occasionally, 4 minutes or until onion is softened. Add vodka and remaining ingredients except cream and pasta; bring to a boil. Reduce heat and simmer, stirring occasionally, 15 minutes. Add cream. Serve over pasta. Serves 6.
By Jean Kressy, "Good Food Fast," February 2006
Nutritional Information
By Jean Kressy, "Good Food Fast," February 2006
Per serving: 439 calories, 10g fat, 10g prot., 63g carbs, 4.5g fiber, 877mg sodium.
