Whole Wheat Pasta and Vodka Sauce
I recently started making what I like to call “Skinny Swap” recipes, where I take a popular New York restaurant dish and make a healthier version at home. This swap is inspired by the Pappardelle Alla Fiesolana at Bar Pitti.
2 1/2 cups whole wheat flour
1 tsp salt
3 tbsp olive oil
1 clove minced garlic
1 cup peas (fresh or frozen)
1/2 cup vodka
4 slices of turkey bacon, cooked and diced
1/2 cup fresh parsley
1/2 cup fresh basil
1 30oz can of crushed tomatoes
1 cup greek yogurt
1/4 cup steamed broccoli.
Salt and pepper to taste
Scramble your eggs in a separate bowl.
Mix the flour and salt then put it on a flat surface, and with your hands, create a hill with a hole in the middle.
Put the egg scramble in the hole and begin to combine and kneed with your hands.
Once fully combined, roll out the dough as thin as possible and slice out 1 inch wide pappardelle noodles.
Set noodles to the side to dry.
In the meantime, start your sauce. Put a pot over medium heat and add your oil and garlic. Then add your peas and let them soften a bit. Add your vodka and let the alcohol cook off for a minute. Proceed to combine the rest of your sauce ingredients and let simmer over low heat for about 10 minutes or until the consistency is how you like it.
In a separate pot, boil 2 cups of water with salt. Add your homemade pasta and let it boil for 2-3 minutes.
Drain the pasta, put it in a dish and top with your sauce, your steamed broccoli and some fresh basil.