Bethenny Frankel
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to a boil over high heat. Add salt when simmering.

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  • 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.

Nutrition Facts

299 calories; fat 4g; saturated fat 1g; mono fat 2g; poly fat 1g; protein 11g; carbohydrates 49g; fiber 4g; cholesterol 4mg; iron 2mg; sodium 409mg; calcium 76mg.