Low Sodium Penne a la Vodka
Indulge in the rich and creamy flavors of **Low Sodium Penne a la Vodka**, a heart-healthy twist on a classic Italian favorite. This recipe swaps traditional ingredients for a lower sodium approach, featuring unsalted tomato puree and whole wheat penne for added nutritional value. With fragrant garlic and shallots sautéed in extra virgin olive oil, a splash of vodka for depth, and a luscious blend of heavy cream and fresh basil, this dish offers balanced indulgence without compromising flavor. Perfectly al dente pasta is tossed in a velvety sauce and topped with freshly grated Parmesan cheese for a satisfying finish. Ready in under an hour, this wholesome meal is ideal for weeknight dinners or cozy gatherings. **Try this low-sodium pasta recipe today and elevate your comfort food game!**
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Recipe Information
Ingredients
- 400 grams whole wheat penne
- 2 tablespoons extra virgin olive oil
- 3 large garlic cloves
- 1 large shallot
- 1 teaspoon crushed red pepper flakes
- 120 milliliters vodka
- 400 milliliters unsalted tomato puree
- 120 milliliters heavy cream
- 10 large fresh basil leaves
- 0.5 teaspoon freshly ground black pepper
- 60 grams Parmesan cheese
Instructions
Bring a large pot of water to boil over high heat. Add the penne and cook according to package instructions until al dente. Reserve 240 milliliters of pasta cooking water, then drain the penne and set aside.
While the pasta cooks, finely mince the garlic cloves and shallot. Heat olive oil in a large pan over medium heat.
Add minced garlic and shallot to the pan, sauteing until the shallot becomes translucent and the garlic is fragrant, about 3-4 minutes. Stir in the crushed red pepper flakes.
Pour in the vodka, stirring to deglaze the pan, and allow it to reduce by half, approximately 4-5 minutes.
Stir in the unsalted tomato puree, bringing it to a simmer. Allow the sauce to cook for 10 minutes, stirring occasionally to prevent sticking.
Reduce heat to low and stir in the heavy cream until incorporated, creating a creamy sauce. If the sauce is too thick, add reserved pasta water a few tablespoons at a time until desired consistency is reached.
Add the cooked penne to the sauce, tossing to coat well. Tear in the fresh basil leaves, stirring them through the pasta.
Season with freshly ground black pepper and serve with freshly grated Parmesan cheese on top. Enjoy your low sodium Penne a la Vodka while it's hot.
Nutrition Facts
Calories |
2825 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.6 g | 120% | |
| Saturated Fat | 38.8 g | 194% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 173 mg | 58% | |
| Sodium | 492 mg | 21% | |
| Total Carbohydrate | 341.5 g | 124% | |
| Dietary Fiber | 39.1 g | 140% | |
| Total Sugars | 36.8 g | ||
| Protein | 79.9 g | 160% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 861 mg | 66% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 3883 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
