0 Spicy Vodka Pasta -- Healthy Version

This is SO fast, HEALTHY, and delicious! It is such a simple recipe that one of the chefs who claims to have invented the dish, prepared it table-side in the 70s in a New York City!

When my hubby and I began dating, HE was the COOK between the two of us! This was the first dish he prepared for me, and we ate it countless times in the almost 2 years that we dated before we got married! Such warm fuzzy memories!


Over the years, I have gradually converted the recipe from NOT VERY healthy, to quite the opposite! So here you go -- the HEALTHY VERSION!

Spicy Vodka Pasta

¼ c extra virgin olive oil
1 T garlic, minced
½ t crushed red pepper (to taste)
28 oz can crushed tomatoes in puree
1 lb pasta, Barilla Plus
Salt
2 T vodka
1 c half and half, or 1.5 c whole milk for less fat, or you can try some Greek yogurt, organic is a great option for whatever you choose!

In pan large enough to hold all ingredients, combine oil, garlic, and pepper, stirring to coat with oil.  Cook over moderate heat just until garlic turns golden but does not brown, 2 or 3 min.  Add crushed tomatoes.  Stir to blend, and simmer, uncovered, until sauce begins to thicken, about 15 minutes (the longer the better).  Meanwhile, prepare pasta* with 2 T salt (my husband says this is important, though I sometimes skip it).  Drain pasta, add to sauce, and toss.  Add vodka; toss again.  Add cream and toss once more.  Cover, reduce heat to low, let rest for a few minutes so pasta can absorb sauce (again the longer the better).  This dish is even better when you eat it as leftovers!


*Click HERE for some great pasta alternatives!

COMMENTS: Do you remember the first meal you ever ate with your partner? On our first date, Mike introduced me to Indian food! It was amazing! Isn't it fun to discover a new food you've never had before? So exciting!