Penne ala Vodka

This recipe is a conglomerate that assembled over the years. Particularly favored by one of my sisters-in-law, this dish can be a spectacle to make. (Just be sure to keep the fire extinguisher handy the first time you do it in the off chance that something un-intended catches on fire).  The author takes no responsibility for accidental fires that may occur as a result of following this recipe in an unsafe fashion. 

Ingredients: 
2 Tbsp Butter
1 White or Yellow onion
1/2 cup of Vodka 
28 oz can of Tuturosso Crushed Tomatoes
1/2 pint of heavy cream
1 Tbsp parsley (fresh or dried) 

56 g / serving of Penne

* Kosher Salt
* Black Pepper
* Sea Salt

It is recommended to cook this sauce using a high walled stainless steel skillet: Bobby Flay 2-Pc. Stainless Steel Skillet Set (Google Affiliate Ad)

*** SAFETY TIP ****
It is also recommended to move any flammable objects away from the stove while cooking this such as oils, alcohol, paper products, or plastic utensils and to use either a wooden spoon or a high heat silicone spoon. 

Preparation:
Dice onion into 1/4 inch or smaller pieces. Heat butter in the skillet on high heat until it melts completely. Add onions and season with salt and pepper.  Stir around until onions become translucent and soft. Add vodka and mix together. Using a Grill lighter, carefully ignite the vodka, it should produce a blue flame and be difficult to see (turn lights off for better visibility). Once all alcohol burns off (smooths out the sauce) mix in crushed tomatoes, stir well, and let sit covered for approximately 15 minutes. Stir in heavy cream and add parsley and continue to cook with the lid lifted to allow the mixture to reduce down.  Cook for an additional 15 minutes until it thickens and stays a pink/orange color. Stir occasionally so that the sauce doesn't burn. 

Prepare pasta using sea salt to season the water (should taste like the ocean) and keep slightly under-cooked (just before al dente). Strain and cook the remainder of the way in the vodka sauce. 

Serving: 
It is recommended to serve this with a garlic bread and with Parmesan cheese to compliment the flavors. 

Lasagna with homemade noodles

Ingredients: 
1 Pasta Dough, rolled out flat:Hand Rolling Pasta Dough with or without the spinach
1 1/2 Cup of Joe's Homemade Pasta Sauce1 Cup Part Skim Ricotta Cheese
8 oz Part Skim Mozzarella Cheese
108g Boca Veggie Crumbles 
1 bunch Fresh Flat Leaf Parsley

* Parmesan Cheese 
* Sea Salt
* Garlic Powder
* Olive Oil

Preparation:
Preheat oven to 425 degrees. 

In a large stock pot bring 4 quarts of water to a boil seasoned heavily with sea salt (should taste like the ocean). Cut pasta dough sheets into lengths approximately 8 - 10 inches long (though it does depend on what you will be making the lasagna in). Boil pasta until it floats, remove and place on a wire rack to dry. 

Spray a small skillet lightly with olive oil seasoned with garlic powder. Add Veggie crumbles to the skillet and saute until browned. 

In a bowl, shred mozzarella cheese to desired size. Additionally, finely chop parsley. 

Spray the bottom of an oven ready casserole dish with some olive oil. Layer in a small amount of sauce followed by an initial layer of noodles. You can alternate the ingredients but it is recommended as follows: 

Layer 7	Noodles	Sauce	1/2 of the Mozzarella
Layer 6	Noodles	Sauce	1/3 of the Ricotta
Layer 5	Noodles	Sauce	1/2 of the Veggie Crumbles
Layer 4	Noodles	Sauce	1/3 of the Ricotta
Layer 3	Noodles	Sauce	1/2 of the Veggie Crumbles
Layer 2	Noodles	Sauce	1/2 of the Mozzarella
Layer 1	Noodles	Sauce	1/3 of the Ricotta

In each layer add as much or as little of the fresh parsley. Top with a small amount of Parmesan cheese and place in oven for approximately 30 - 45 minutes until sauce begins to boil and cheese is melted and bubbling. Place in broiler to finish for approximately 2 minutes. 

Serving
This makes 8 servings, divide the casserole into 8 equal portions. 

Nutrition Information
This is a healthy lasagna recipe since it uses the homemade pasta dough saving on the Weight Watchers Points Plus values for boxed pasta noodles.  Per serving this is approximately 7 WW Points Plus points.