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Vodka-Less Penne

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 8 servings
Calories 467 kcal

Equipment

  • blender

Ingredients
  

  • 2 cups shallots chopped
  • 2 10.5 cans fire roasted tomatoes
  • 6 oz tomato paste
  • 2 tsp red pepper flakes
  • 3 large garlic cloves chopped
  • 1 tbsp dried oregano
  • ¼ cup white wine vinegar
  • 12-16 oz low sodium chicken stock
  • ⅓ cup fresh basil diced
  • 8 oz mascarpone cheese
  • ½ cup parmesan cheese freshly grated
  • 1 lb penne or other noodles of similar shape
  • 2 tbsp olive oil
  • salt and pepper to taste

Instructions
 

  • In a large pot, drizzle with olive oil and begin sauteing shallots. Add in the garlic after a couple of minutes and saute for another minute.
  • Add in the fire-roasted tomatoes, tomato paste, red pepper flakes, oregano, and white wine vinegar. Stir to warm through.
  • Once warmed, take an emuslion blender, or pour into a regular blender, and blend until the sauce is a smooth consistency. Add in all but 2 tbsp of the fresh basil and blend again.
  • Pour back into the pot if you used a regular blender, add in 12oz of chicken stock and bring to a simmer. Add in the pasta and allow to cook until pasta is al dente. You will need to check periodically to be sure the sauce remains thinned out. If the pasta begins sucking up too much liquid, add in more chicken stock as you go.
  • Once pasta is al dente, add in the mascarpone cheese. Sprinkle the parmesan cheese and stir to combine.
  • Remove from heat and serve immediately. Top with fresh basil and moer parmesan cheese.

Nutrition

Serving: 1servingCalories: 467kcalCarbohydrates: 59gProtein: 15gFat: 19gSaturated Fat: 10gCholesterol: 33mgSodium: 317mgPotassium: 604mgFiber: 5gSugar: 9gVitamin A: 982IUVitamin C: 10mgCalcium: 172mgIron: 3mg
Keyword pasta, red sauce, tomato sauce
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