Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
Watch how to make this recipe.
Cottage Cheese Rigatoni alla Vodka
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- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 536
- Total Fat
- 13 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 17 milligrams
- Sodium
- 762 milligrams
- Carbohydrates
- 78 grams
- Dietary Fiber
- 7 grams
- Sugar
- 11 grams
- Protein
- 24 grams
Here’s a healthy pasta dish that’s deliciously crave-worthy — and one you can feel extra-good about serving. A quick sauce of sautéed cherry tomatoes, garlic and shallot are joined by a splash of vodka for classic flavor. But this version of alla vodka gets its signature creaminess from an unexpected source: cottage cheese, not heavy cream. The cottage cheese blends in seamlessly to coat the rigatoni in a rich, silky sauce. Mushrooms and peas add depth, and a hit of lemon zest and fresh basil are the bright finish. It's pure comfort that’s not only lower-fat and high-fiber (see Cook’s Note) but also a high-protein standout with 24 grams per serving. Who knew pasta could flex like that?
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 536
- Total Fat
- 13 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 17 milligrams
- Sodium
- 762 milligrams
- Carbohydrates
- 78 grams
- Dietary Fiber
- 7 grams
- Sugar
- 11 grams
- Protein
- 24 grams
Ingredients
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Directions
- Bring a medium saucepan of water to a boil. Add the pasta to the boiling water and cook according to package directions for al dente. Reserve 1 cup of the cooking water, then drain the pasta.
- Meanwhile, heat 1 tablespoon oil in a large Dutch oven or wide pot over medium-high heat. Add the mushrooms and cook, undisturbed, until the edges brown and begin to crisp, 3 to 5 minutes. Toss and continue to cook until the mushrooms are browned all over, about 5 minutes longer. Use a slotted spoon to transfer the mushrooms to a plate and season with 1/4 teaspoon kosher salt and a few grinds of black pepper.
- Add the remaining 1 tablespoon oil to the Dutch oven. Reduce the heat to medium and add the shallot. Cook, stirring frequently, until translucent, about 2 minutes. Add the garlic and cook until fragrant, about 30 seconds longer. Add the tomato paste and cook until it turns brick-red, 1 to 2 minutes. Add the vodka and cook until the liquid has mostly evaporated, about 30 seconds more. Add the cherry tomatoes, red pepper flakes, 1 teaspoon salt, a generous amount of black pepper and 1/2 cup water. Raise the heat to medium-high and cook, crushing the tomatoes with a wooden spoon a bit as they cook, until the tomatoes break down and become saucy, 6 to 7 minutes.
- Carefully transfer the hot tomato mixture to a blender and add the cottage cheese. Place the lid on the blender and hold it down gently with a folded towel. Start blending on low speed and slowly increase the speed to high. Blend until the sauce is completely smooth, then return the sauce to the Dutch oven. Add the pasta, reserved mushrooms and the peas to the sauce along with 1/2 cup of pasta cooking water. Stir over medium heat until everything is coated in a thick, glossy sauce, about 2 minutes, adding more pasta water as needed.
- Remove the Dutch oven from heat, stir in 1/4 cup of the Parmesan and toss to coat. Divide the pasta among 4 shallow bowls and top with the remaining 1/4 cup Parmesan. Sprinkle with the lemon zest and basil. Serve immediately.
Cook’s Note
Food Network defines high-fiber as 5 grams or more fiber per serving and lower-fat as 15 grams or less total fat per serving. We chose not to salt the water the pasta cooks in for this recipe in the interest of keeping the sodium low. But if sodium isn't an issue for you feel free to add some salt to the water along with the pasta.
