This rigatoni with vodka sauce is made without any heavy cream or butter, making it WW friendly while still rich and indulgent. Makes 5 servings of one cup of pasta + sauce.
10ozWhole wheat rigatoni5 cups cooked, can use any whole wheat/grain pasta
1/4cupReserved pasta waterup to 1/2 cup if needed
1tspSmart Balance
3clovesGarlicminced
1Shallotminced
3tbspTomato paste
14ozDiced tomatoescanned, drained
1/4cupVodka
1/3cupLight cream cheese
1tspBasildried or fresh
1/4tspSalt
1/4tspBlack pepper
2tbspParmesan cheesegrated
Instructions
Heat a large skillet over medium-low heat. Add Smart Balance, shallots, and garlic. Sauté until shallots and garlic start to caramelize, about 3 minutes.
Add tomato paste and mix to form a uniform paste. Cook for about 5 minutes, moving the paste around the pan.
Add vodka. Scrape the bottom of the pan with a wood spoon and move mixture around for 4-5 minutes to cook off the alcohol.
Meanwhile, bring a pot of water to a boil and cook pasta according to package instructions. Drain and set aside.
Add cream cheese to tomato sauce and mix until combined.
Add canned tomatoes (strained) and reduce heat to low. Simmer for 3 minutes, and add basil, salt, pepper to taste.
Add pasta water to thin sauce as needed. Start with 1/4 cup, and add up to 1/2 cup until you reach your desired consistency.
Add pasta to sauce and mix to coat; top with additional basil and parmesan cheese.