Penne alla Vodka Healthy
An Original Recipe by Lorraine Elliott
Preparation time: 5 minutes
Cooking time: 15 minutes concurrently
Serves: 2
- 200g/7ozs dried penne pasta
- 2 teaspoons salt
- 1 tablespoon/15g/0.oz butter
- 1 large golden eschallot, peeled and finely diced (can sub half a white or brown onion)
- 300g/10.6ozs arrabbiata sauce (I puree it to make it smoother)
- 90g/3ozs tomato paste
- 3 tablespoons vodka
- 80g/2.8ozs ricotta cheese
- 1 tablespoon chilli flakes (or to taste)
- 1.5 teaspoons sugar
Step 1 - Place a pot of water on boil and add the salt. Once boiling, add the pasta and cook until al dente (around 8-9 minutes or so, check on the packet directions). Reserve 1 cup of the pasta cooking water and then drain the pasta in a colander.
Step 2 - While the pasta is cooking, I make the sauce. Place a large frying pan onto medium heat and add the butter. Saute the diced eschallot until translucent and sweet smelling. Then add the pasta sauce, tomato paste and vodka. Heat through until simmering and then add the ricotta cheese, chilli flakes and sugar to taste. Bring to a simmer for 5 minutes or so while you drain the pasta. Add the pasta into the saucepan and stir to coat along with 1/2 cup of the pasta water. Simmer for a minute or two adding more pasta water if needed. Place the pasta and sauce on a platter or individual plates and serve immediately.