LJs Easy Penne with Vodka Sauce

This is the best (and easiest) vodka sauce recipe I’ve found. I’ve given it out at least twenty times, and everyone raves about it!

INGRIDIENT

DIRECTION

Step: 1

Heat the olive oil in a large saucepan over medium heat. Stir in the onion and cook and stir until softened, about 5 minutes. Add the garlic and crushed red pepper flakes and cook, stirring, for an additional minute.

Step: 2

Stir the vodka, crushed tomatoes and light cream into the onion mixture, turn heat to high, and bring sauce to a boil. Reduce heat to low, stir in the Romano cheese and simmer for 2 hours, stirring occasionally. Season finished sauce with salt and pepper.

Step: 3

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Drain well in a colander set in the sink. Transfer pasta to a large bowl and pour vodka sauce over, tossing to coat pasta with the sauce to serve.

NUTRITION FACT

Per Serving: 813 calories; protein 25.1g; carbohydrates 102.3g; fat 29g; cholesterol 55.1mg; sodium 468.7mg.

Depriving yourself can lead to overeating , 2.00 AM snacking, and mindless eating and it’s for this mind that Riner encourages people to indulge in “fun” foods every once in a while.

Avoidance on late-night snacking and cravings , it is much necessary to include some fun foods (or what one may perceive as off limits ). It means , if we always order the healthiest thing on the menu but come home and graze on chips, necessary we really will the junk food and should have just enjoyed it in the first place."

Because it comes to dinner , overeating or eating too much of the bad kinds of food can lead to bad habit on sleeping. On the other side, a meal that is less than satiating can leave you want more and resulting in reaching for an unhealthy late-night side dish even closer to bedtime .

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