Penne Vodka

I’m not really sure how people go carb-free.  Have I ever told you guys about the time I went carb-free?

I lasted many three days and then I ate a feast of pasta with a side of mashed potatoes with some chips.  SERIOUSLY.

I find that I need a little bit of carbs in my life in order for me to function and for me to smile on the regular.  I do try to make good choices about them though including multi-grain, complex carbs when I have them and in much smaller quantities than I used to eat them.

I refuse to live in a world where I think carbs are BAD.  Everything in moderation is what I need.  Eating everything in moderation makes sure that I don’t feel deprived.  When I feel deprived, I am more likely to binge.  There’ll be no deprivation, folks!

For example, the dish I share with you today is clearly a pasta dish… but it’s also made with multi-grain penne.  It also makes several servings, of which I only ate one.

And, can I tell you… it took some SERIOUS control not to eat more.  This stuff is insanely flavorful and so worth trying!

Penne Vodka

From Weight Watchers via Pinterest

Serves 6


1 Tbsp. unsalted butter (or cooking spray)

2 medium uncooked shallots, minced (about ½ cup)

2 cloves garlic, minced

2 Tbsp. parsley, fresh, minced

½ tsp. sea salt, or other coarse salt

¼ tsp. black pepper, freshly ground

3 Tbsp. canned tomato paste

2 oz. vodka

1/8 tsp. table salt, or to taste (for cooking pasta)

12 oz. uncooked penne

½ cups heavy whipping cream

20 fresh basil leaf, cut into chiffonade


1.  Boil salted water and cook pasta per the package instructions.

2.  Meanwhile, heat a large skillet over medium-low heat.  Add butter, shallots, and garlic.  Saute until carmelized (about 3-5 minutes)  Note:  I used 1 Tbsp. of I Can’t Believe It’s Not Butter in place of the butter.  I never have butter at the house unless my sister-in-law is visiting.

3.  Add parsley, sea salt, and pepper, stirring once or twice.

4.  Add tomato paste and mix to form a paste.  Cook for about 5 minutes, moving paste around pan occasionally.

5.  Add vodka.  Scrape bottom of pan with a wooden spoon and cook for about 5 minutes longer.  

6.  Add cream to tomato sauce.  Reduce heat to low and simmer for about 3 minutes.

7.  Add pasta to sauce and mix to coat.  Top with basil and season to taste with salt and pepper.

Per 1 Cup Serving:

CAL 192;  CARBS 30g; FAT 2g; SAT FAT 0g; PROT 17g; SUG 2g

WW Points+: 9; WW Smart Points: 4

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  1. says

    Love the healthy-fied vodka recipe–thanks for sharing! I did the whole Atkins thing about 8 years ago and while I lost a bunch of weight, I missed my carbs.

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