Ingredients
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1 teaspoon salt
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2 cups bottled marinara sauce, preferably no-sugar-added
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1 1/2 cups low-fat milk or 1 1/2 cups plain soymilk
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1 tablespoon crushed red pepper flakes
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1 lb whole-grain penne
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1/4 cup vodka (inexpensive)
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1/4 cup parmigiano-reggiano cheese, grated
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1 tablespoon fresh flat-leaf parsley, chopped, for garnish
Instructions
- Bring a large pot of water to a boil over high heat. Add salt when simmering.
- Warm marinara in a saucepan over medium heat. Slowly add milk, stirring until combined. Bring to a simmer, then lower heat; simmer until sauce reduces slightly. Add crushed red pepper.
- Add penne to boiling water. Cook until almost done; add vodka to marinara mixture, and raise heat slightly. Drain pasta, reserving 1/2 cup cooking water.
- In a large bowl, toss pasta with sauce and Parmigiano-Reggiano, adding some reserved water to thin sauce, if needed. Garnish with parsley, and serve.