Vodka Tonic

Vodka sauce was supposedly created in Italy by a chef at Bologna’s Dante restaurant. This version of the simple recipe adds sun-dried tomatoes--the dry ones, not those preserved in oil.

Pancetta, or Italian bacon, is sold at the deli counter of specialty markets and Italian food stores. That’s also where you’ll probably find freshly grated Parmigiano-Reggiano. It adds just the right finishing touch to the pasta.

Balsamic vinegar flavors the simple vinaigrette. Any mixed dried herb combination may be used in the dressing. Packaged salad greens that contain a little radicchio provide a nice contrast to the rich pasta sauce.

End the dinner on a sweet note by picking up a package of biscotti to serve with coffee or espresso.

Menu

Penne With Vodka Sauce

Green Salad With Balsamic Vinaigrette

Italian Bread

Biscotti

COUNTDOWN

25 minutes before: Put water on to boil for pasta. Prepare salad dressing.

20 minutes before: Make Vodka Sauce.

15 minutes before: Warm bread. Cook pasta.

5 minutes before: Toss salad with Vinaigrette.

INGREDIENTS

STAPLES

Balsamic vinegar

Butter

Mixed dried herbs

Olive oil

Parmesan cheese

3/4 pound penne, smooth or ribbed

Salt

Pepper

Sun-dried tomatoes

1 (8-ounce) can tomato sauce

Vodka

SHOPPING LIST

1 loaf Italian bread

2 ounces pancetta

1 (6-ounce) package salad greens

1/2 pint whipping cream

1 dozen biscotti

KITCHEN TIP

Use a pair of kitchen scissors to quickly snip the sun-dried tomatoes into fine pieces.

PENNE WITH VODKA SAUCE

6 sun-dried tomatoes

2 tablespoons vodka

2 ounces pancetta

1 tablespoon butter

1 (8-ounce) can tomato sauce

1/3 cup whipping cream

Salt, pepper

3/4 pound penne

3 tablespoons freshly grated Parmesan cheese

Snip sun-dried tomatoes into fine pieces and combine with vodka. Set aside.

Chop pancetta into small pieces. Melt butter in large skillet, add pancetta and saute over medium heat until lightly browned, 3 to 4 minutes.

Add sun-dried tomatoes and vodka and stir until liquid almost evaporates. Stir in tomato sauce and cream. Simmer uncovered 8 to 10 minutes. Season to taste with salt and pepper.

Cook penne in 16 cups boiling salted water until just tender, 7 to 8 minutes, or according to package directions.

Drain penne and return to pan. Pour sauce over pasta, sprinkle with Parmesan and toss until pasta is well coated.

4 servings. Each serving:

481 calories; 757 mg sodium; 45 mg cholesterol; 15 grams fat; 65 grams carbohydrates; 17 grams protein; 0.40 gram fiber.

BALSAMIC VINAIGRETTE

1/4 cup light olive oil

1 tablespoon balsamic vinegar

1/2 teaspoon mixed dried herbs

Salt

6 ounces (about 5 cups) mixed salad greens

Whisk olive oil and vinegar together in small bowl. Add herbs and dash salt and whisk.

Pour dressing over salad greens and toss.

4 servings. Each serving:

130 calories; 78 mg sodium; 0 cholesterol; 14 grams fat; 2 grams carbohydrates; 1 gram protein; 0.33 gram fiber.