Healthy Vodka Sauce – Freezes Well 2 teaspoons olive oil, plus extra for serving 3 cloves garlic (pressed if fresh or chopped finely) 3/4 teaspoon salt 1 14-ounce can diced tomatoes or whole tomatoes in juice, pureed in a food processor ½ teaspoon red pepper flakes 1/2 cup heavy cream 6 tablespoons evaporated nonfat milk 1/3 cup grated Parmesan cheese 1/2 cup shredded fresh basil 1/4 teaspoon black pepper Enough Pasta for dinner of your choice. 1. Bring a large pot of salted water to a boil for the penne. 2. In a large saucepan, heat the 2 teaspoons oil with the garlic over low heat until the garlic begins to brown, about 3 minutes. Add the salt, the tomato, and the red pepper flakes. Bring to a simmer, reduce the heat and simmer very gently 10 minutes. Stir in the cream and evaporated milk and simmer 1 more minute. 3. Meanwhile, after the sauce has cooked 5 minutes, add the pasta to the boiling water and cook until just shy of al dente. Stir in 1/4 cup of the Parmesan, along with the basil and black pepper
Posted on: Sat, 07 Sep 2013 05:13:23 +0000
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