Sunday night, B decided to cook a meal from the Lifetime “Cook Yourself Thin” cookbook. I know we are addicted to this cookbook, but how can you blame us when everything has been so good! We had just got back from my boyfriend’s bands show (I’ll tell you more about them later) and had all the ingredients for the recipe since we were suppose to make it earlier this week. Sadly to admit, the wine was corked at 4:30 that day… ha-ha oopps (Mom incase you are reading this, it was non-alcoholic wine grape juice in fact). Well anyways the recipe Penne Alla “Not-ka” is supposed to be the healthier version of Penne Alla Vodka (I guess you could have figured that out on your own right?). Regardless it was really tasty but didn’t taste a whole lot like the real thing. You should try it yourself and tell me what you think.
*Wine Note*- I am going to pretend to be your sommelier right here by saying this meal is really great with lots of Cabernet Sauvignon.
Penne Alla “Not-Ka”
Serves 4
Calories per serving: 371
2 teaspoons olive oil, plus extra for serving
3 cloves garlic
1/2 cup chopped red onion
3/4 teaspoon salt
1 14-ounce can diced tomatoes or whole tomatoes in juice, pureed in a food processor
Pinch red pepper flakes
8 ounces penne
1/4 cup heavy cream
6 tablespoons evaporated nonfat milk
1/3 cup grated Parmesan cheese
1/4 cup shredded fresh basil
1/8 teaspoon black pepper
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 onion and 1/4 teaspoon salt, cover, and cook until the onion is softened, about 2 more minutes. Add the tomato, 1/2 teaspoon salt 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 penne to the boiling water and cook until just shy of al dente, about 6 minutes. Drain, reserving about 1/2 cup pasta water. Add the drained penne to the saucepan and simmer until the penne is al dente, 1 to 2 minutes, adding a little of the pasta cooking water if the mixture is dry. Stir in 1/4 cup of the Parmesan, along with the basil and black pepper.
4. To serve, divide pasta among 4 serving bowls. Drizzle each serving with 1/2 teaspoon olive oil, and sprinkle with shredded basil and the remaining Parmesan.
Enjoy!
-K
