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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.
Course Main Course
Cuisine Italian
Keyword Pasta, Tomatoes, Vodka

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

  1. Puree tomatoes in a blender and set aside.
  2. Heat olive oil in medium sauce pan and add chopped prosciutto, garlic and red pepper flakes. Cook about 3 minutes.
  3. Add vodka and reduce by ½.
  4. 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).
  5. 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).
  6. 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.