The Vodka helps the acidity of the tomatoes and cream to blend rather than separate. Those Italians!
If at all possible, use fresh herbs and make for a light dinner in the hot summer. The red pepper flakes do give a bit of heat, in a nice sort of way.
Ingredients
- 1 TBSP olive oil 0 CHO
- 2 slices (23 gr) prosciutto, chopped 0 CHO
- ½ tsp garlic minced 0 CHO
- ½ tsp. red pepper flakes 0 CHO
- ¾ cup vodka 0 CHO
- *28 oz (796 ml) tomatoes (3 CHO/1/2 cup/125 ml), pureed 19.1 CHO
- ¼ cup parsley finely chopped 0 CHO
- 2 TBSP basil finely chopped 0 CHO
- 1 TBSP oregano finely chopped 0 CHO
- 1 TBSP chives finely chopped 0 CHO
- ¾ cup heavy cream 0 CHO
- Parmesan Cheese to Garnish 0 CHO
*Pasta – CHO dependent on your product
TOTAL CHO 19.1 CHO
- TOTAL WEIGHT 926 GRAMS
- 19.1 CHO DIVIDED BY 926 GRAMS = .02 CHO/GRAM
- 1 TBSP = 15 GRAMS (.02 CHO x 15 GRAMS) .3 CHO/TBSP
- ¼ CUP = 4 TBSP (.3 CHO x 4) 1.2 CHO/1/4 CUP
- 1/4 cup = 60 GRAMS
Instructions
- Puree tomatoes in a blender and set aside.
- Heat olive oil in medium sauce pan and add chopped prosciutto, garlic and red pepper flakes. Cook about 3 minutes.
- Add vodka and reduce by ½.
- Add tomatoes and simmer for 15 minutes meanwhile, start salted water to cook the pasta. (If pasta takes longer than 5 – 7 minutes, start while tomatoes are simmering).
- After tomatoes have simmered 15 minutes, add herbs and cook 5 more minutes. Add cream and warm. (Don’t boil or the cream and tomatoes will separate).
- Garnish with Parmesan Cheese and serve with penne.
Recipe Notes
*Tomatoes have all kinds of Carb counts so adjust recipe to the ones you are using.
