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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 1 |
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Ingredients:
1 teaspoon salt |
2 cups bottled marinara sauce, preferably no-sugar-added |
1 1/2 cups 1% low-fat milk or plain soy milk |
1 tablespoon crushed red pepper |
1 pound whole-grain penne |
1/4 cup vodka (inexpensive) |
1/4 cup parmigiano-reggiano cheese, grated |
1 tablespoon chopped fresh flat-leaf parsley, for garnish |
Directions:
1. Bring a large pot of water to a boil over high heat. Add salt when simmering.
2. Warm marinara in a saucepan over medium heat. Slowly add milk, stirring until combined. Bring to a simmer, then lower heat; simmer until sauce reduces slightly. Add crushed red pepper.
3. Add penne to boiling water. Cook until almost done; add vodka to marinara mixture, and raise heat slightly. Drain pasta, reserving 1/2 cup cooking water.
4. In a large bowl, toss pasta with sauce and Parmigiano-Reggiano, adding some reserved water to thin sauce, if needed. Garnish with parsley, and serve.
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