Sunday Night Supper

In New York, most Sunday night suppers are synonymous with Italian food!  Sauces simmering all day with meatballs or homemade pasta being made in the afternoon or meats roasting in the oven...all for a big family dinner.  This evening I had my twin sister, Jill, over for dinner and felt like making a classic Italian-American dish:  penne alla vodka.  The dish, of course, was a lightened up version, but did not skimp on the most important ingredient: vodka! 



Penne alla Vodka (courtesy of Weight Watchers)
Ingredients:
10 ounces uncooked multigrain penne (I used Barilla Plus)
1 (35 oz) can whole plum tomatoes in puree
1/4 cup fresh basil leaves
2 teaspoons olive oil
1/2 cup chopped sweet onion
5 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/3 cup vodka
1 cup 1% whipped cottage cheese (Friendship brand makes this)
1/2 cup of shredded Romano cheese

Directions:
1) Cook pasta according to directions.  Drain and keep warm.
2) While pasta cooks, place tomatoes and basil in a food processor and process until smooth.
3) Heat oil in a large, deep skillet over medium-high heat.  Add onion and saute 4 minutes or until tender.  Add garlic and saute 1 minute.
4) Stir in tomato sauce, salt, pepper, and vodka.  Cook over medium heat for 6 minutes or until mixture has thickened.
5) Stir cottage cheese into the tomato sauce and cook 1 minute until thoroughly heated.  Add pasta to sauce mixture, tossing to coat.  Serve sprinkled with Romano cheese.

Yield: 6 servings
Serving Size: 1 cup pasta and 4 teaspoons of cheese
WW Points per serving: 6