Penne Without The Vodka Recipes

Steps:

• In one pot boil water for pasta.
• In a heavy pot melt the butter.
• Add the garlic and cook until golden brown.
• Add the tomatoes, crushed pepper, onion powder, basil, Italian seasoning, pepper and salt.
• Simmer for 5 minutes.
• Cook the pasta as directed.
• Stir in the cream and cook for 2 minutes stirring alot.
• Add the pasta to the pot with the sauce and mix until it is all coated over the pasta.
• Serve immediately with freshly grated cheese.

Steps:

• In a large, deep saucepan over medium heat, warm 2 to 4 tablespoons of the oil. Add the onion and garlic and sauté for 2 to 3 minutes, until softened.
• Add the plum tomatoes, tomato sauce, grape juice, sugar, and salt. Using an immersion blender, purée the sauce as it cooks.
• Add the heavy cream and simmer for 20 minutes. Remove from the heat.
• Place the remaining 1 tablespoon of oil in the bottom of a large pasta serving bowl. Add some of the pasta to the bowl and the a few ladles of the sauce. Continue layering the pasta and sauce into the bowl until all has been transferred to the serving bowl. Using tongs or 2 large forks, integrate the sauce into the pasta. Taste and season further with the salt. Continue to toss until well combined.
• Top with the mozzarella cheese and garnish with the basil. Season with the red pepper flakes and serve hot.

Steps:

• Bring a large pot of lightly salted water to a boil. Add the pasta and cook according to the package directions, about 9 minutes; drain.
• While the pasta is cooking, bring the marinara sauce and crushed red pepper to a simmer in a large nonstick sauté pan over medium heat. Cook the sauce, stirring it occasionally with a heat-resistant rubber spatula, until it is slightly thickened, about 5 minutes. Remove the sauté pan from the heat.
• Stir about 1/2 cup of the marinara sauce into the yogurt until smooth (this tempers it and prevents the yogurt from curdling). Then whisk the yogurt mixture back into the marinara sauce.
• In a large serving bowl, toss the sauce with the drained penne and the basil. Season with salt and pepper to taste. Sprinkle the cheese on top, and serve.
• Whole-wheat pasta has a dense texture that makes it a little tougher than regular pasta. Some people like that chewiness; some don't. If you're in the latter category, overcook it a bit. Toward the end of the cooking time, keep testing it until it's as tender as you like it.
• Fat: 60g (before), 4.8g (after)
• Calories: 618 (before), 320 (after)
• Protein: 18g
• Carbohydrates: 55g
• Cholesterol: 11mg
• Fiber: 6g
• Sodium: 416mg