Recipe by jovigirl
Some added ingredients make this tastier than the traditional recipe. source: family circle
Top Review by Roxygirl in Colorado
I made this in the morning and reheated for dinner.I used white wine instead of vodka, which works out fine. I pureed about 1/3 of the sauce, since my kids don't like chunkiness in their tomatoes. It did look nice and appetizing (restaurant quality), especially with the green broccoli.This was really delicious and you could really taste the red pepper flakes.I found it a nice change not having garlic in the sauce, but one could certainly add it. I recommend serving the sauce on the side, since it immediately gets absorbed and dillutes the spiciness. I will remember this one when entertaining. Roxygirl
- 1 lb penne pasta
- 2 heads broccoli, florets only (about 8 cups)
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 6 ounces Canadian bacon, cut into 1/2-inch dices
- 1⁄3 cup vodka
- 1 (28 ounce) can whole tomatoes, broken up with a spoon
- 2 tablespoons tomato paste
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon red pepper flakes
- 1⁄2 cup fat-free half-and-half
- 1⁄2 cup grated parmesan cheese
- 1⁄2 cup basil leaves, torn
Directions See How It's Made
- Bring large pot of lightly salted water to a boil. Add pasta and cook following package directions.
- Add broccoli florets during last 4 minutes of cooking.
- Drain and reserve.
- While pasta is cooking, heat olive oil in a large nonstick skillet over medium-low heat.
- Add onion and cook 5 minutes, stirring occasionally.
- Add Canadian bacon and vodka and cook 2 minutes.
- Add whole tomatoes with liquid, tomato paste, salt and red-pepper flakes.
- Simmer, covered, 10 minutes.
- Stir in half-and-half, 1/4 cup of the cheese and half of the basil.
- To serve, toss penne and broccoli with sauce and top with remaining cheese and basil.