Penne with Vodka Sauce & Turkey Bacon
Active Time: 25 minutes
Total Time: 30 minutes
1 box (14.5 ounces) high-fiber penne pasta
1 teaspoon California Olive Ranch® extra virgin olive oil
10 slices Oscar Mayer turkey bacon, cut crosswise into 3/4-inch pieces
1 small onion, chopped (about 3/4 cup)
3 garlic cloves, crushed with press
3/4 cup vodka
1 can (28 ounces) Schnucks crushed tomatoes in tomato puree
1/4 cup chopped fresh basil leaves (about 6 leaves) plus additional sprigs for garnish (optional)
1 teaspoon Schnucks Italian seasoning
1/2 teaspoon Schnucks crushed red pepper flakes
1/2 cup Schnucks half-and-half
1/3 cup shredded Parmesan cheese
1. Heat large covered saucepot of salted water to boiling over high heat. Add pasta and cook as label directs. Drain pasta and return to saucepot; cover to keep warm.
2. Meanwhile, in 12-inch skillet, heat oil over medium heat. Add bacon; cook 5 to 6 minutes or until crisp, stirring occasionally. With slotted spoon, transfer bacon to paper towel-lined plate.
3. In same skillet, cook onion 2 to 3 minutes over medium heat; add garlic and cook 1 to 2 minutes longer or until onion is soft, stirring occasionally. Stir in vodka; cook 1 minute. Stir in crushed tomatoes, basil, Italian seasoning and crushed red pepper. Reduce heat to medium-low; cover and cook 10 to 12 minutes or until flavors blend, stirring occasionally. Stir in half-and-half and bacon.
4. Pour sauce over pasta and gently toss until pasta is evenly coated with sauce; serve sprinkled with cheese and garnished with basil leaves, if desired.
Each serving: about 428 calories, 10 g total fat (4 g saturated), 31 mg cholesterol, 591 mg sodium, 62 g carbohydrate, 17 g fiber, 1 g sugars, 18 g protein