Vodka Sauce
This sauce is traditionally served over thick, tubular pasta such as penne or rigatoni
1 tsp olive oil
1 cup chopped onion
1/2 cup chopped prosciutto or lean ham (about 3 ounces)
4 garlic cloves, minced
1/2 cup dry red wine or 2 Tbsp balsamic vinegar
1/3 cup vodka
1 Tbsp sugar
2 Tbsp tomato paste
1/4 tsp black pepper
2 (14.5-ounce) cans diced tomatoes, undrained
1/2 cup fat-free half-and-half (such as Land O' Lakes)
2 Tbsp chopped fresh parsley
1. Heat oil in a saucepan or large skillet over medium-high heat. Add onion, prosciutto, and garlic; saute 5 minutes. Stir in wine and next 5 ingredients (wine through tomatoes); bring to a boil. Reduce heat to medium, and cook, uncovered, about 20 minutes. Remove from heat. Stir in half-and-half and parsley. Yield: 5 cups (serving size: 1 cup).
NUTRITIONAL INFORMATION: CALORIES 121 (22% from fat); FAT 2.9g (sat 0.7g, mono 1.5g, poly 0.5g); PROTEIN 6.9g; CARB 17.3g; FIBER 2.2g; CHOL 10mg; IRON 1.8mg; SODIUM 556mg; CALC 78mg
Source: Cooking Light Magazine
Submitted by sooz
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