Fresh, homemade pasta sauce is the best! Its very easy to make and takes little time. Barilla now makes a line of pasta which contains 20% of the daily serving of vegetables. I usually use whole wheat pasta but these veggie pastas are just as good for you!
Tomato-vodka Sauce with veggie penne.
1 ½ tablespoons olive oil
½ cup chopped shallots or sweet onions
½ cup vodka
1 cup canned evaporate skim milk
One 150 ounce can tomato sauce
1/8 teaspoons cayenne pepper (optional)
Heat the oil in a heavy, large pan over medium heat. I used my trusty Dutch oven. Add the shallots or onion and cook, stirring, for four minutes.
Add the vodka: carefully ignite the sauce with a long match – be careful! The flame will go out in about a minute when the alcohol has burned off. Reduce the heat to low and simmer for 2 minutes. Shake the pan occasionally to mix.
Add the milk, and simmer, stirring frequently, until the sauce is reduced and has thickened – about 10 minutes. Add the tomato sauce and cayenne and simmer until thickened again – about 5 minutes.
Serve immediately over hot pasta, or store, covered, in a refrigerator for up to 3 days. Makes 2 cups or four ½ cup servings.
Adapted from Vegetarian Times Low-Fat & Fast: 150 Easy Meatless Recipes.
Arthur in the Garden! 