It was 2006, I was a sophomore in high school, and my dad was on a mission to find authentic Italian food in Little Italy, which would not include Skinny Vodka Sauce as you can imagine. Because nothing authentically Italian is “skinny,” which is totally okay with me. Portion control! So anyway, we stumbled into what looked like a hole in a stack of stone. Il Cortile, the menus read. “The Courtyard.”What happened next would forever change all of my future trips into New York City. As we sat in a surprisingly large space that resembled – go figure – a Tuscan courtyard, and as we marveled at the paintings, the statues, the history around us, I pinpointed my entree: penne in a creamy vodka sauce. You wouldn’t believe if I told you, but I’ll tell you anyway . . . because of this sauce, which my entire family went on to try, my mom blundered through old credit card statements for a week before our next trip to New York so that we could eat at the same restaurant – the one we couldn’t remember the name of with the awesome vodka sauce – once again.While Il Cortile will forever reign as my favorite restaurant in the world – next time you’re in The City, GO – good vodka sauce is pretty easy to find. It’s also incredibly unhealthy. That’s why I decided to make a Skinny Vodka Sauce that requires no vodka or heavy cream, just a quick trip to Trader Joe’s (or any other store, really, but y’all know I’m a bit biased!)Whenever making pasta – and particularly Skinny Vodka Sauce – these are my favorite tools:
Favorites? Homemade pasta is a life-changer, so I am definitely suggesting the pasta maker for major foodies! Also, I’m such a sucker for cute aprons, and that lemon apron is the cutest. And lastly, I mean, come on. Is that the coolest salad server you’ve ever seen?
- 1 oz. goat cheese (70 calories)
- 1/2 cup tomato sauce of choice (I used my absolute favorite canned sauce: Trader Joe's Rustico Pomodoro Pasta Sauce, 45 calories)
- In a saucepan, heat sauce of choice over medium heat.
- When sauce begins to bubble slightly, turn down the heat to simmer and add in goat cheese.
- Stir goat cheese through sauce and allow to simmer, untouched and uncovered, for about 5 minutes.
- Return to stove every 30 seconds - 1 minute, stirring so that sauce and cheese do not stick to the pan.
- Once sauce is nice and warm, remove from heat and serve over pasta, farro or spaghetti squash. You could totally eat it by the spoon, too - I don't judge 😉
- [Note: Nutritional Information will change depending on the sauce you use, but I would suggest reading the nutrition facts before purchasing your sauce.]